If you’re on the hunt for a dessert that feels like a warm hug from the inside out, then this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. It brings together the rich, buttery tenderness of pound cake with the tangy brightness of buttermilk, all elevated by a dreamy, velvety cream cheese glaze. Each slice is perfectly moist, with just the right amount of sweetness and a hint of vanilla that lingers lovingly on your palate. Whether you’re celebrating a special occasion or simply craving a comforting treat, this cake will quickly become your go-to favorite.
Ingredients You’ll Need
The beauty of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe lies in its simplicity. Each ingredient plays a vital role, from the tangy buttermilk that keeps the cake moist to the pure vanilla extract that infuses it with fragrant warmth. Let’s break down what you’ll need to make this masterpiece.
- 2 cups all-purpose flour: The backbone that gives the cake its tender crumb and perfect structure.
- 1 1/2 cups granulated sugar: Adds sweetness and helps create that delightfully golden crust.
- 1 cup unsalted butter (room temperature): Brings richness and ensures the cake remains moist and flavorful.
- 1/2 cup buttermilk: Provides a subtle tang and keeps the texture incredibly soft.
- 2 tsp pure vanilla extract: The star flavor that makes this pound cake truly irresistible.
- 4 large eggs (room temperature): Help with leavening and bind the ingredients together perfectly.
- 2 tsp baking powder: Gives the cake a gentle rise and delicate lightness.
- 4 oz cream cheese (softened): Essential for the luscious cream cheese glaze.
- 2 cups powdered sugar: Sweetens the glaze to the perfect balance without overpowering it.
- 3 tbsp milk: Helps thin the glaze to a drizzle-worthy consistency.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Preheat and Prepare Your Pan
Start by warming up your oven to 350°F (175°C) to ensure it’s ready when your batter is done. Grease a loaf pan well to prevent sticking—this little step makes removing your beautiful cake a breeze and keeps it looking flawless.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This process, about 3 to 4 minutes, introduces air into the batter, which helps create that tender crumb we’re aiming for.
Step 3: Add the Eggs One at a Time
Adding eggs gradually ensures they fully incorporate into the batter, keeping the mixture smooth and well-emulsified. Be sure to blend thoroughly after each egg to keep the texture consistent and silky.
Step 4: Combine Dry Ingredients and Alternate with Buttermilk
In a separate bowl, sift together the flour and baking powder to keep things light and lump-free. Then, slowly add this dry mix to the butter mixture, alternating with buttermilk. This alternating technique helps maintain the batter’s moisture and balance, ensuring every bite is moist and tender.
Step 5: Stir in the Vanilla Extract
Now for the magic touch — add the pure vanilla extract. Stir it in until the scent fills the bowl and the batter has an even color. This step really awakens the flavor and gives the cake that classic, incredibly comforting vanilla essence.
Step 6: Bake to Golden Perfection
Pour your luscious batter into the prepared loaf pan, smoothing the top with a spatula for an even rise. Bake for 50 to 60 minutes, or until the cake is a gorgeous golden brown and a toothpick inserted in the center comes out clean. The aroma at this point is absolutely heavenly.
Step 7: Prepare the Cream Cheese Glaze
While the cake cools slightly, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy. This glaze is what sets this pound cake apart—it’s rich, slightly tangy, and just sweet enough to complement the cake perfectly.
Step 8: Glaze and Serve
Drizzle the cream cheese glaze over the warm cake so it seeps into every nook and cranny, making each slice irresistibly moist and flavorful. Now you’re ready to dig in!
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
For an extra touch of elegance, sprinkle chopped toasted pecans or sliced fresh strawberries over the glaze. These garnishes add texture and bursts of flavor that make every bite even more special and inviting.
Side Dishes
This cake pairs beautifully with a cup of freshly brewed coffee or a glass of chilled milk. For a brighter contrast, serve it alongside a bowl of mixed berries or a scoop of vanilla bean ice cream—both options bring balance to the rich cake and sweet glaze.
Creative Ways to Present
Turn your pound cake slice into a stunning dessert plate by adding whipped cream and drizzles of berry coulis or caramel sauce around it. Alternatively, layer thick slices between thin sheets of jam or lemon curd to make eye-catching pound cake sandwiches. The possibilities are as delightful as the cake itself!
Make Ahead and Storage
Storing Leftovers
Wrap your remaining vanilla buttermilk pound cake tightly in plastic wrap or store it in an airtight container to keep it fresh. It should stay moist and delicious for up to 3 days at room temperature, perfect for enjoying over a few cozy days.
Freezing
If you want to save this cake for longer, slice and freeze it with parchment paper between each piece. Then, place the slices in a freezer-safe bag or container. Frozen, the cake lasts up to 2 months and can be thawed overnight in the fridge for convenient future indulgence.
Reheating
To revive the cake’s freshness, warm slices gently in the microwave for 15 to 20 seconds or in a low oven (about 300°F) wrapped in foil. This softens the crumb and brightens the flavors, making it taste just like freshly baked.
FAQs
Can I substitute regular milk for buttermilk?
While regular milk can be used in a pinch, buttermilk is preferred for its acidity, which tenderizes the cake and adds a slight tangy flavor essential to the classic taste. If you don’t have buttermilk, mixing 1/2 cup milk with 1/2 tablespoon lemon juice or vinegar and letting it sit for 5 minutes makes a great substitute.
Is it necessary to use room temperature ingredients?
Yes, using room temperature butter and eggs helps them blend more evenly into the batter, ensuring a smooth texture and even rise. Cold ingredients can cause the batter to curdle or bake unevenly, affecting the final crumb of your pound cake.
Can I make this cake gluten-free?
You can! Substitute the all-purpose flour with a gluten-free baking flour blend that contains xanthan gum for structure. Keep in mind that texture might shift slightly, but the delicious vanilla and cream cheese glaze will still make this treat unforgettable.
How thick should I make the cream cheese glaze?
The glaze should be pourable but not overly thin—think a thick syrup consistency that drizzles slowly over the cake. If it’s too thick, add a bit more milk, a teaspoon at a time. If too thin, add a little more powdered sugar until it reaches the ideal texture.
Can I bake this cake in a different pan?
Absolutely! A bundt pan or a round cake pan can work, but you may need to adjust baking time accordingly. Keep an eye on the cake and perform the toothpick test to ensure it’s baked through but not dried out.
Final Thoughts
Once you’ve tried this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe, it’s hard not to fall in love! The way the moist, tender crumb perfectly complements the creamy, tangy glaze is pure bliss. Give it a whirl for your next gathering or a weekend treat—you’ll be amazed at how a few simple ingredients come together to create such a showstopper of a dessert.
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic dessert that combines the rich, buttery flavor of a traditional pound cake with a tender crumb thanks to buttermilk. The moist cake is enhanced by a smooth, tangy cream cheese glaze that adds the perfect finishing touch, making it an irresistible treat for gatherings or afternoon tea.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter (at room temperature)
- 1/2 cup buttermilk
- 2 tsp pure vanilla extract
- 4 large eggs (at room temperature)
- 2 tsp baking powder
Glaze Ingredients
- 4 oz cream cheese (softened)
- 2 cups powdered sugar
- 3 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat together the butter and granulated sugar until the mixture is fluffy and light, about 3-4 minutes using a mixer.
- Add Eggs: Incorporate the eggs one at a time into the butter mixture, blending well after each addition to maintain a smooth batter.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour and baking powder to evenly distribute the leavening.
- Mix Batter: Gradually add the sifted dry ingredients into the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until fully combined without overmixing.
- Add Vanilla: Stir in the pure vanilla extract completely to infuse the batter with flavor.
- Pour and Bake: Pour the batter into the prepared loaf pan and smooth the top evenly. Bake in the preheated oven for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Prepare Glaze: While the cake cools slightly, whisk together the softened cream cheese, powdered sugar, and milk until smooth and creamy to form the glaze.
- Glaze the Cake: Drizzle the warm cake with the cream cheese glaze evenly before serving to add a rich, tangy sweetness.
Notes
- Ensure all ingredients, especially eggs and butter, are at room temperature for optimal mixing.
- Do not overmix the batter once the flour is added to keep the cake tender.
- The cake is best served slightly warm with the glaze freshly drizzled on top.
- You can store leftover cake in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.
- For a dairy-free option, substitute buttermilk with a plant-based milk mixed with vinegar and use dairy-free cream cheese.
