Southern dessert treat (Print Version)
# Ingredients:
→ Cake Base
01 -
1/4 teaspoon salt
02 -
1/2 teaspoon baking soda
03 -
1 cup (225 g) unsalted butter, softened
04 -
1 tablespoon vanilla extract
05 -
4 large eggs
06 -
2 1/2 cups (500 g) granulated sugar
07 -
1 cup (240 ml) buttermilk
08 -
3 cups (375 g) all-purpose flour
→ Cream Cheese Drizzle
09 -
1/2 teaspoon vanilla extract
10 -
4 oz (115 g) cream cheese, softened
11 -
2–3 tablespoons milk (adjust as needed for thickness)
12 -
1 cup (120 g) powdered sugar
# Instructions:
01 -
Set your oven to 325°F (160°C). Coat a 10-cup bundt or loaf pan with grease and a dusting of flour.
02 -
Combine the flour, baking soda, and salt in a medium bowl. Whisk gently to mix it evenly and put it aside.
03 -
Throw the softened butter and sugar into a big bowl. Use an electric mixer to beat them until the mix looks light and airy—takes about 3-4 minutes.
04 -
Crack in the eggs one by one, mixing well between each addition. Stir in vanilla when all eggs are added.
05 -
Add the dry mix to the butter bowl, alternating it in three rounds with buttermilk. Start and finish with the dry. Stir just until everything looks mixed.
06 -
Pour the batter into your pan, smoothing the surface. Bake for 60-70 minutes, checking doneness with a toothpick. Let it rest 10 minutes in the pan, then transfer onto a wire rack to cool fully.
07 -
Take a medium bowl. Beat the cream cheese until it's smooth. Gradually mix in powdered sugar, then milk a little at a time, stopping when you get a pourable glaze. Add vanilla last.
08 -
Drizzle the cream cheese glaze over the fully cooled cake for the finishing touch.
09 -
Cut it into slices and dig in! Keep leftovers in a sealed container at room temp for up to 2 days, or pop it in the fridge for up to 5 days.
# Notes:
01 -
Brighten the flavor by mixing 1 tablespoon of lemon zest into the batter.
02 -
You can store the cake (don’t glaze it yet) in the freezer for up to 3 months. Just let it thaw overnight in the fridge before glazing.
03 -
No buttermilk? Stir 1 cup milk with 1 tablespoon lemon juice or vinegar as a quick replacement.