This Vanilla Buttermilk Pound Cake is rich, moist, and perfectly dense with a delicate crumb. The addition of buttermilk gives it a slight tang that balances the sweetness, while the cream cheese glaze adds a velvety, luscious finish. Whether served as a dessert or enjoyed with coffee, this cake is a timeless classic that never fails to impress.
Why You’ll Love This Recipe
- Moist and Tender Texture – The buttermilk ensures a soft, tender crumb while keeping the cake moist.
- Rich Vanilla Flavor – With pure vanilla extract, this cake delivers a deep, aromatic vanilla taste.
- Simple Yet Elegant – This cake is easy to make but looks and tastes like a bakery-quality treat.
- Perfect for Any Occasion – Whether for holidays, celebrations, or an afternoon indulgence, this cake fits any setting.
- Versatile – Enjoy it plain, with fresh berries, or with an extra drizzle of glaze for added sweetness.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Pound Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Pure vanilla extract
- Buttermilk
For the Cream Cheese Glaze:
- Cream cheese, softened
- Powdered sugar
- Milk
- Vanilla extract
Directions
- Preheat and Prepare – Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
- Mix Dry Ingredients – In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar – In a large bowl, beat the butter and sugar until light and fluffy. This step is crucial for a soft cake texture.
- Add Eggs and Vanilla – Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
- Incorporate Dry Ingredients and Buttermilk – Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Begin and end with the dry ingredients to maintain a smooth batter.
- Bake – Pour the batter into the prepared pan and smooth the top. Bake for about 60-70 minutes or until a toothpick inserted in the center comes out clean.
- Cool – Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Prepare the Glaze – In a bowl, beat the cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until you achieve a pourable consistency.
- Glaze the Cake – Drizzle the cream cheese glaze over the cooled cake and let it set before serving.
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Cooling Time: 30 minutes
- Total Time: Approximately 2 hours
Variations
- Lemon Twist: Add lemon zest and a tablespoon of lemon juice to the batter for a bright citrus flavor.
- Chocolate Drizzle: Replace the cream cheese glaze with a chocolate ganache for a rich contrast.
- Nutty Addition: Fold in chopped pecans or walnuts for added texture.
- Berry Topping: Serve with fresh strawberries, raspberries, or blueberries for a fruity touch.
- Spiced Version: Add a teaspoon of cinnamon or nutmeg for a warm, spiced variation.
Storage/Reheating
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: Keep it in the fridge for up to a week. Bring to room temperature before serving.
- Freezer: Wrap slices in plastic wrap and store them in an airtight container for up to 3 months. Thaw in the fridge overnight before serving.
- Reheating: Warm slices in the microwave for 10-15 seconds for a fresh-baked taste.
FAQs
How do I know when my pound cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, it is done.
Why did my pound cake turn out dry?
Overbaking or adding too much flour can cause dryness. Be sure to measure ingredients accurately and check the cake at the minimum baking time.
Can I make this cake without buttermilk?
Yes, you can substitute buttermilk with a mixture of milk and lemon juice or vinegar (1 cup milk + 1 tablespoon lemon juice).
What’s the best way to glaze the cake?
For an even drizzle, let the glaze slightly thicken and use a spoon or piping bag to control the flow.
Can I use a different pan?
Yes, you can use a loaf pan, bundt pan, or even a round cake pan. Adjust baking times accordingly.
Can I make this cake ahead of time?
Yes, bake the cake a day in advance and store it at room temperature. Glaze it before serving for the freshest taste.
How do I prevent my pound cake from sticking to the pan?
Grease and flour the pan thoroughly, or use a baking spray with flour to ensure an easy release.
Can I use a hand mixer instead of a stand mixer?
Yes, a hand mixer works just fine, but be sure to mix until ingredients are just combined to avoid overmixing.
Can I reduce the sugar in this recipe?
You can slightly reduce the sugar, but keep in mind that it affects the cake’s texture and moisture.
Is it necessary to refrigerate this cake?
Not necessarily, but if your kitchen is warm, storing it in the fridge will help maintain freshness.
Conclusion
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic dessert that’s both simple and indulgent. With its rich vanilla flavor, moist texture, and smooth glaze, it’s a crowd-pleaser for any occasion. Whether served plain, with berries, or alongside a cup of coffee, this cake is sure to become a favorite in your home. Enjoy baking and sharing this delightful treat!
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This vanilla buttermilk pound cake is rich, buttery, and perfectly moist, with a tender crumb and deep vanilla flavor. The tangy cream cheese glaze adds a creamy sweetness that complements the cake beautifully. Perfect for any occasion, this classic dessert is easy to make and always a crowd-pleaser.
Ingredients
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- For the Cake:
- Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with buttermilk, mixing until just combined.
- Pour batter into the prepared bundt pan and smooth the top.
- Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the Glaze:
- Beat cream cheese until smooth.
- Add powdered sugar, milk, and vanilla extract, mixing until smooth and pourable.
- Drizzle over the cooled cake.
Notes
- Use room temperature ingredients for a smoother batter and even texture.
- Do not overmix the batter to keep the cake light and tender.
- Store at room temperature for up to 3 days or refrigerate for up to a week.
- Freeze slices wrapped in plastic wrap for up to 3 months.
- Details
Nutrition
- Calories: ~420 kcal
- Sugar: ~35g
- Sodium: ~200mg
- Fat: ~18g
- Saturated Fat: ~10g
- Unsaturated Fat: ~6g
- Trans Fat: ~0g
- Carbohydrates: ~58g
- Fiber: ~1g
- Protein: ~6g
- Cholesterol: ~90mg
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