Southern dessert delight (Print Version)
# Ingredients:
→ Cake Base
01 -
375 g (3 cups) plain flour
02 -
1/4 tsp salt
03 -
1/2 tsp baking soda
04 -
225 g (1 cup) softened butter, unsalted
05 -
500 g (2 1/2 cups) white sugar
06 -
4 eggs, large
07 -
1 cup (240 ml) buttermilk
08 -
1 tbsp vanilla essence
→ Cream Cheese Topping
09 -
115 g (4 oz) softened cream cheese
10 -
120 g (1 cup) powdered sugar
11 -
2–3 tbsp milk (adjust amount to reach the right thickness)
12 -
1/2 tsp vanilla extract
# Instructions:
01 -
Turn your oven to 325°F (160°C) and let it heat. Coat a 10-cup bundt or loaf pan with butter and flour.
02 -
Stir together the salt, flour, and baking soda in a medium bowl, then set the bowl aside.
03 -
Grab a big bowl and whip the butter with sugar until it looks lighter and feels fluffy, which will take about 3-4 minutes.
04 -
Mix in eggs one by one, ensuring each egg disappears into the batter before tossing in the next. Add the vanilla and stir.
05 -
Alternate mixing the flour blend into the butter mixture with the buttermilk in three rounds, beginning and finishing with the flour. Don’t overmix.
06 -
Pour the batter into the greased pan, even it out, and bake for 60-70 minutes. When a toothpick slides out clean from the middle, it's done! Let it cool in the pan for about 10 minutes, then move it to a wire rack.
07 -
Beat the cream cheese in a medium bowl until super smooth, then slowly mix in powdered sugar and milk. Adjust milk to make a pourable glaze. Stir in the vanilla.
08 -
Drizzle the cream cheese mixture over the completely cool cake.
09 -
Cut slices and dig in! Keep extra cake in a sealed container at room temp for up to 2 days, or refrigerate it for 5 days.
# Notes:
01 -
Add a tablespoon of grated lemon skin to the batter for a citrusy kick.
02 -
Cake (without toppings) can be frozen for 3 months—thaw it in the fridge first, then glaze.
03 -
No buttermilk? Use 240 ml milk with a spoonful of lemon juice or vinegar mixed in.