Buttermilk Pound Cake with Tangy Buttermilk Glaze

Buttermilk is used all the time in Southern baking to create a soft, fluffy texture and add a little tang, but it’s not often placed front and center. That’s a shame, because this creamy beverage, which tastes sort of like a cross between cow’s milk and plain, unsweetened yogurt, has a lovely tart quality that deserves to be tasted on its own. This delicate-crumbed cake is just sweet enough to balance the buttermilk’s zippiness without overwhelming it.