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Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Recipe

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

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

Scale

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

  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