Classic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
A vanilla buttermilk pound cake that whispers comfort with every delicate crumb.
Rich, tender textures promise a delightful experience waiting to unfold.
Smooth cream cheese glaze adds a luxurious finish that makes taste buds dance.
Cutting into a slice so moist it practically melts on your fork.
Simple ingredients combine in magical ways, creating something extraordinary from everyday pantry staples.
Each bite tells a story of classic baking wisdom passed through generations.
We invite you to savor this timeless dessert that transforms ordinary moments into something spectacular.
Let’s make memories one delectable slice at a time.
Why Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Tastes Amazing
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Cake Dry Ingredients:Cake Wet Ingredients:Cream Cheese Glaze Ingredients:How To Bake Vanilla Buttermilk Pound Cake With Cream Cheese Glaze
Step 1: Warm Up the Oven
Crank your oven to a cozy 325F (160C). Grab a bundt pan or loaf pan and give it a loving coat of grease and flour to prevent any sticky situations.
Step 2: Prepare the Dry Mixture
Grab a mixing bowl and whisk together your dry ingredients:Set this powdery blend aside for now.
Step 3: Create a Butter and Sugar Cloud
In a spacious mixing bowl, unleash your mixer and whip the softened butter and sugar into a light, fluffy paradise. Keep beating for 3-4 minutes until the mixture looks like a creamy dream.
Step 4: Introduce Eggs and Vanilla Magic
Crack eggs one by one into the butter mixture, giving each a moment to fully blend before adding the next. Pour in the vanilla extract and mix until everything looks harmonious.
Step 5: Marry the Wet and Dry Ingredients
Gently fold the dry ingredients into the butter mixture. Dance between adding dry ingredients and buttermilk, starting and ending with the dry mix. Stir just until everything comes together – no over-mixing allowed!
Step 6: Bake to Golden Perfection
Pour the silky batter into your prepared pan, smoothing the top with a spatula. Slide into the preheated oven and bake for 60-70 minutes. Check doneness by inserting a toothpick – it should come out clean. Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: Whip Up the Cream Cheese Glaze
In a bowl, beat cream cheese until it’s smooth as silk. Gradually add:Mix until the glaze becomes beautifully pourable. Stir in vanilla extract for an extra flavor boost.
Step 8: Drizzle and Decorate
Once the cake has cooled completely, generously drizzle the cream cheese glaze over the top, letting it cascade down the sides in delicious waves.
Step 9: Serve and Savor
Slice into this heavenly creation and enjoy! Keep any leftovers in an airtight container at room temperature for 2 days or in the refrigerator for up to 5 days.
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Vanilla Buttermilk Pound Cake With Cream Cheese Glaze FAQs To Check
Buttermilk adds incredible moisture and creates a tender, soft crumb. Its slight tanginess helps balance the cake’s sweetness and activates the baking soda, which helps the cake rise beautifully.
No, buttermilk is crucial for this recipe. If you don’t have buttermilk, you can make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk and letting it sit for 5 minutes before using.
Creaming butter and sugar incorporates air into the mixture, which helps create a lighter, more tender cake texture. This process is key to achieving the classic pound cake’s soft and rich consistency.
Use the toothpick test – insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is done. Avoid overbaking, as this can make the cake dry.
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Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Recipe
- Total Time: 1 hour 30 minutes
- Yield: 12 1x
Description
Sweet vanilla buttermilk pound cake delivers rich, comforting Southern charm with its silky cream cheese glaze. Homemade dessert perfection brings warm memories and delightful indulgence right to your plate.
Ingredients
For the Cake:
Dry Ingredients:
- 3 cups (375 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Dairy and Fat Ingredients:
- 1 cup (225 g) unsalted butter, softened
- 1 cup (240 milliliters) buttermilk
Sugar and Flavor Ingredients:
- 2 ½ cups (500 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze:
Dairy Ingredients:
- 4 ounces (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
Liquid and Flavor Ingredients:
- 2 to 3 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Instructions
- Meticulously prepare the baking environment by positioning the oven rack in the center and calibrating the temperature to 325F (160C). Thoroughly coat a 10-cup bundt pan or loaf pan with butter and dust with flour to prevent sticking.
- Sift together flour, baking soda, and salt in a medium mixing vessel, creating a uniform dry ingredient blend. Set aside this delicate mixture.
- Using an electric mixer, transform softened butter and sugar into a voluminous, pale cream through vigorous beating, continuing until the mixture becomes exceptionally light and airy, approximately 3-4 minutes.
- Incorporate eggs individually, ensuring complete integration after each addition. Gently fold in vanilla extract, allowing the aromatic essence to permeate the mixture.
- Gradually introduce the dry ingredient mixture to the butter base, carefully alternating with buttermilk. Begin and conclude with dry ingredients, mixing minimally to maintain the cake’s tender crumb.
- Transfer the silky batter into the prepared pan, smoothing the surface with a spatula to create an even landscape. Slide the pan into the preheated oven and bake for 60-70 minutes, monitoring until a slender toothpick emerges cleanly from the center.
- Allow the freshly baked cake to rest within the pan for 10 minutes, facilitating gentle release. Carefully invert onto a wire rack, permitting complete cooling.
- Craft the cream cheese glaze by whipping cream cheese until satiny smooth. Gradually introduce powdered sugar and milk, stirring until achieving a luxurious, pourable consistency. Enhance with a whisper of vanilla extract.
- Once the cake has reached room temperature, artfully drizzle the glossy glaze across the surface, allowing it to cascade elegantly down the contours.
- Slice the cake with precision, serving immediately. For optimal preservation, store in an airtight container at room temperature for two days or refrigerate up to five days.
Notes
- Soften butter and eggs at room temperature for smoother mixing and better cake texture.
- Use full-fat buttermilk to ensure richness and tender crumb in the pound cake.
- Check cake doneness early to prevent overbaking, which can make the cake dry and tough.
- Adjust glaze consistency by adding more milk or powdered sugar for desired thickness.
- For gluten-free version, replace all-purpose flour with a 1:1 gluten-free baking blend.
- Enhance flavor by adding lemon zest or almond extract to the batter for subtle complexity.
- Cool cake completely before glazing to prevent melting and ensure clean, beautiful presentation.
- Freeze unfrosted cake wrapped tightly for up to 3 months to enjoy later without compromising quality.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 438
- Sugar: 49 g
- Sodium: 153 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 89 mg
Jenna Stewart
Head Chef & Recipe Innovator
Expertise
Farm-to-Table Cooking; Seasonal Menu Development; Visual Plating Techniques; Flavor Layering and Simple Prep Hacks.
Education
The Culinary Institute of America, Hyde Park, NY
Jenna Stewart is the inventive spirit behind many of our standout dishes at Pro of Delicious Creations. A proud graduate of The Culinary Institute of America, she built her skills mastering both classic recipes and fresh, modern twists.
Now, Jenna celebrates the beauty of seasonal, local ingredients, often sourced from her garden and nearby markets, to create recipes that are bursting with flavor yet easy to follow. When she’s not experimenting in the kitchen, Jenna loves exploring nature on hikes and discovering new treasures at local co-ops.