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.

Everything You Need For Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• All-Purpose Flour: Provides structure and soft texture for the classic pound cake.
• Baking Soda: Helps the cake rise and creates a light, tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Sugar: Base for creamy, rich cake with deep flavor. Use unsalted butter at room temperature for best results.
• Eggs: Bind ingredients and add richness. Choose large, fresh eggs.
• Buttermilk, Vanilla Extract: Add moisture and distinctive tangy, sweet flavor. Full-fat buttermilk recommended for best texture.

• Cream Cheese, Powdered Sugar, Milk, Vanilla Extract: Create smooth, sweet glaze with classic cream cheese tang. Use full-fat cream cheese at room temperature for easiest mixing.

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

• All-purpose flour
• Baking soda
• Salt

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

• Powdered sugar
• Milk

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.

Tips That Help With Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Ensure Butter Softness: Let butter sit at room temperature for 30-45 minutes before baking to guarantee smooth, even mixing and a tender cake texture.
• Control Mixing Technique: Avoid overmixing the batter after adding flour to prevent a tough, dense cake; mix just until ingredients are combined.
• Temperature Matters: Use room temperature eggs and buttermilk to help ingredients blend more evenly and create a consistent cake crumb.
• Pan Preparation Hack: Line the pan with parchment paper after greasing for easier cake removal and a clean presentation.
• Glaze Application Tip: Allow cake to cool completely before glazing to prevent the cream cheese topping from melting and sliding off the surface.

How To Store Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Properly

• Refrigerate: Place cake in an airtight container or wrap tightly with plastic wrap to maintain moisture and prevent drying out.
• Freeze: Wrap cake securely in plastic wrap, then aluminum foil, and store in freezer for up to 3 months. Thaw overnight in refrigerator before serving.
• Reheat: Warm individual slices in microwave for 15-20 seconds or place in preheated 300F oven for 5-7 minutes to restore softness and enhance flavor.
• Room Temperature: For best taste and texture, let refrigerated cake sit at room temperature for 30 minutes before serving to soften glaze and cake.

Great Sides For Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Pair with Fruity Companions: Serve this rich, velvety pound cake alongside fresh strawberries or tangy raspberries to cut through the cake's sweetness and add a bright, refreshing contrast.
• Complement with Warm Beverages: Enjoy a steaming cup of Earl Grey tea or a smooth cappuccino, which will beautifully highlight the vanilla's delicate notes and provide a comforting warmth.
• Match with Creamy Dessert Wines: Select a sweet, chilled Moscato or a late-harvest Riesling to enhance the cake's buttery texture and complement its subtle vanilla undertones.
• Create a Decadent Coffee Break: Combine the pound cake with a shot of espresso or a creamy latte, allowing the coffee's robust flavor to balance the cake's rich, tender crumb.

Try New Versions Of Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Citrus Zest Pound Cake: Brighten the classic recipe by adding lemon or orange zest to the batter, creating a refreshing and fragrant version that brings a sunny twist to the traditional pound cake.
• Nutty Brown Butter Variation: Brown the butter before mixing to develop a rich, nutty flavor profile, then fold in chopped toasted pecans or almonds for extra crunch and depth.
• Spiced Autumn Edition: Incorporate warm spices like cinnamon, nutmeg, and cardamom into the batter, transforming the cake into a cozy seasonal treat that captures the essence of fall.
• Chocolate Marble Swirl: Divide the batter, add cocoa powder to half, and create beautiful marbled swirls throughout the cake for a stunning visual and flavor combination.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze FAQs To Check

• What makes buttermilk special in this pound cake recipe?

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.

• Can I substitute regular milk for buttermilk?

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.

• Why do I need to beat butter and sugar until light and fluffy?

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.

• How do I know when the pound cake is fully baked?

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.

Why Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Tastes Amazing

• Creamy Comfort Classic: This pound cake delivers pure, nostalgic comfort with its rich buttermilk base and smooth cream cheese glaze, creating a dessert that feels like a warm hug from grandma's kitchen.
• Effortlessly Elegant Baking: The recipe offers a simple yet sophisticated approach to baking, requiring minimal technical skills while producing a professional-looking bundt cake that impresses without overwhelming home bakers.
• Versatile Flavor Celebration: Perfect for multiple occasions from casual family gatherings to elegant afternoon tea, this vanilla-infused cake provides a crowd-pleasing dessert that suits both everyday treats and special moments with its balanced sweetness and tender crumb.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Recipe

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4.8 from 10 reviews

• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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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.

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Ingredients

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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

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Instructions

1. 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.
2. Sift together flour, baking soda, and salt in a medium mixing vessel, creating a uniform dry ingredient blend. Set aside this delicate mixture.
3. 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.
4. Incorporate eggs individually, ensuring complete integration after each addition. Gently fold in vanilla extract, allowing the aromatic essence to permeate the mixture.
5. 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.
6. 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.
7. 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.
8. 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.
9. Once the cake has reached room temperature, artfully drizzle the glossy glaze across the surface, allowing it to cascade elegantly down the contours.
10. 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