Ingredients
- 12 tablespoons of butter, plus 2 tablespoons (for pan)
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups of all purpose flour, plus 1 tablespoon (for pan)
- 1 and a half teaspoons baking powder
- ½ teaspoon of salt
- Cream Cheese Glaze
- 1 (8 ounce) package cream cheese, room temperature
- 1 and a half cups powdered sugar
- ¼ cup of evaporated milk
- 1 and a half teaspoon vanilla
Directions
- Preheat oven to 350 degrees.
- Mix together butter and sugar for 8 minutes in a mixer.
- In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
- In a glass measuring cup, pour in buttermilk.
- Stir in the vanilla and eggs into the buttermilk.
- Turn mixer on low. Start slowly pouring (separately) in the wet and dry ingredients into the butter and sugar.
- Turn off mixer and scrape down the sides.
- Turn mixer on one more time– on low, just long enough to make sure all the ingredients are all mingling together.
- **Do not over mix.
- Butter your loaf pan with about 2 tablespoons of butter.
- Add 1 tablespoon of flour to “dust” the butter in the loaf pan.
- Dump out any excess flour.
- Pour all of the batter into the pan, spread evenly.
- Bake for 60 minutes.
- Test the cake with a toothpick before pulling out. (A few crumbs on it is perfect!)
- Cream Cheese Glaze
- Add 1 and a half teaspoons of vanilla into a ¼ cup of evaporated milk. Set aside.
- Mix together the cream cheese and powdered sugar with a mixer.
- While mixing, slowly pour in the milk and vanilla into the cream cheese mixture. The consistency should be thin, but creamy drizzle into cake
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