If you have a soft spot for classic comfort desserts with a little twist, then you are in for a treat with this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. This cake is the epitome of moist, tender crumb infused with bright vanilla flavor and a subtle tang from buttermilk that truly elevates every bite. Topped with a luscious cream cheese glaze, it’s a perfect balance of rich sweetness and creamy smoothness. Whether you’re baking for a family gathering or a cozy afternoon coffee break, this recipe is a total crowd-pleaser that’s straightforward enough for bakers of any skill level.
Ingredients You’ll Need
The beauty of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe lies in its simplicity. Every ingredient plays a vital role in creating that signature moist texture, buttery richness, and perfectly sweet glaze that will have everyone asking for seconds.
- All-purpose flour (2 ½ cups / 315g): Provides the structure that holds the cake together while yielding a tender crumb.
- Baking powder (1 tsp): Helps the cake rise evenly, ensuring a fluffy but dense texture.
- Baking soda (½ tsp): Works with the buttermilk to create lift and lightness.
- Salt (½ tsp): Balances the sweetness and enhances the vanilla flavor.
- Unsalted butter (1 cup / 227g): Adds richness and moisture, giving the pound cake its classic buttery note.
- Granulated sugar (2 cups / 400g): Sweetens the cake and aids in creating that tender texture.
- Large eggs (4): Bind ingredients beautifully and provide structure and moisture.
- Pure vanilla extract (1 tbsp): Infuses the cake with deep, warm vanilla aroma and flavor.
- Buttermilk (1 cup / 240ml): Adds a subtle tang and keeps the cake wonderfully moist.
- Cream cheese (4 oz / 113g): The star of the glaze, adding creaminess and slight tang for perfect topping.
- Powdered sugar (1 ½ cups / 180g): Sweetens the glaze without graininess, creating smooth texture.
- Milk or heavy cream (2–3 tbsp): Adjusts the glaze consistency for easy drizzling.
- Vanilla extract (1 tsp): Boosts the glaze flavor with an extra hint of vanilla magic.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by setting your oven to 325°F (165°C) to ensure it reaches the ideal temperature by the time your batter is ready. Grease and flour a 9×5-inch loaf pan or a Bundt pan, so your pound cake releases easily after baking and keeps a perfect shape.
Step 2: Combine the Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This blend sets the stage for even rising and balanced flavor. Then set this mixture aside because it will be added gradually later on.
Step 3: Cream Butter and Sugar Until Fluffy
Using a large bowl, beat the softened unsalted butter and granulated sugar together for about 3 to 4 minutes until the mixture is light and fluffy. This step is crucial—it creates air pockets in the batter that lead to a soft, tender crumb in the finished cake.
Step 4: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to fully incorporate them. This helps with the cake’s structure and moisture. Then fold in the pure vanilla extract for that unmistakable fragrant burst.
Step 5: Alternate Dry Ingredients and Buttermilk
Now it’s time to build the batter by gradually adding the dry ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until everything is combined to avoid overworking the batter, which can make your cake tough.
Step 6: Bake to Golden Perfection
Pour your luscious batter into the prepared pan, smoothing the top so it bakes evenly. Slide it into your preheated oven and bake for 60 to 70 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean. Let it cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Glaze
While your cake cools, it’s glaze time. Beat the softened cream cheese with powdered sugar, milk (or heavy cream), and vanilla extract until smooth and creamy. This luscious finish complements the tender cake with just the right sheer sweetness and tang.
Step 8: Drizzle and Serve
Drizzle the silky cream cheese glaze generously over the cooled cake and watch it gently cascade down the sides. This is the moment where your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe truly comes alive and looks as gorgeous as it tastes.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Add a personal touch by garnishing with fresh berries, a sprinkle of toasted nuts, or a few edible flowers. These garnishes not only make the cake visually stunning but also add delightful texture contrasts and fresh flavor bursts.
Side Dishes
This pound cake pairs beautifully with a dollop of whipped cream, a scoop of vanilla ice cream, or fresh fruit compote. These sides complement the cake’s creamy glaze and moist interior, making every bite downright unforgettable.
Creative Ways to Present
Slice the cake thick and serve it as a base for dessert parfaits layered with yogurt and fruit, or cut into cubes to use as cake pops for parties. You can also warm slices slightly and drizzle extra glaze on top for a cozy afternoon treat.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe stored in an airtight container at room temperature for up to three days. This keeps the cake moist and the glaze fresh without drying out.
Freezing
If you want to save it longer, wrap the cake tightly in plastic wrap, then foil, and freeze for up to two months. Thaw overnight in the refrigerator and bring to room temperature before serving to enjoy that fresh-baked taste all over again.
Reheating
Warm individual slices gently in the microwave or oven for a few seconds to revive that fresh-from-the-oven softness. This also helps the glaze become delightfully gooey, making each bite melt in your mouth.
FAQs
Can I use regular milk instead of buttermilk?
Regular milk will work in a pinch, but to mimic the tangy effect of buttermilk, add a tablespoon of lemon juice or white vinegar to the milk and let it sit for 5 minutes. This acidity helps create the tender crumb and flavor that stands out in the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe.
What makes this pound cake different from traditional pound cake?
This version incorporates buttermilk and cream cheese glaze, which add moisture and a subtle tang, making it both richer and lighter than traditional pound cake that uses just butter, sugar, eggs, and flour.
Can I make this cake in a Bundt pan instead of a loaf pan?
Absolutely! Baking in a Bundt pan gives the cake a beautiful shape and slightly changes the baking time, so keep an eye on it and test for doneness with a toothpick after about 60 minutes.
How thick should I make the cream cheese glaze?
The glaze should be thick enough to hold its shape but thin enough to drizzle smoothly. Adjust the consistency by adding milk or heavy cream tablespoon by tablespoon until it reaches a pourable state perfect for drizzling.
Is this cake suitable for freezing after adding the glaze?
It’s best to freeze the cake without the glaze to preserve texture and flavor. Add the cream cheese glaze after thawing for the freshest taste and best appearance.
Final Thoughts
If you’re craving a dessert that feels both classic and special, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is your go-to. It’s rich and tender with that delightful tang and finishes with a creamy glaze that takes it over the top. Give it a try, and I promise it will become one of your favorite recipes to bake and share again and again.
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and tender cake perfect for any occasion. Featuring a classic pound cake base enhanced with the tangy flavor of buttermilk and finished with a luscious cream cheese glaze, it’s sure to delight your taste buds and impress your guests.
Ingredients
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients and Cake
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Glaze
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to combine the leavening agents and salt evenly.
- Cream Butter and Sugar: In a large bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes, which helps create a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition for full integration. Then stir in the pure vanilla extract for flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture while alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined to avoid overworking the batter.
- Fill Pan and Bake: Pour the batter into your prepared pan and smooth the top evenly. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean indicating the cake is cooked through.
- Cool Cake: Let the cake cool in the pan for 10 minutes to set the structure, then transfer it to a wire rack to cool completely before glazing.
- Prepare Cream Cheese Glaze: While the cake cools, beat the softened cream cheese with powdered sugar, milk (or heavy cream), and vanilla extract until the mixture is smooth and creamy for a luscious glaze.
- Glaze and Serve: Drizzle the cream cheese glaze over the completely cooled cake to finish. Slice and serve for a delightful treat.
Notes
- Ensure eggs and buttermilk are at room temperature to help the batter mix evenly and rise well.
- Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
- The glaze can be adjusted in thickness by altering the amount of milk or cream.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For extra flavor, add a teaspoon of lemon zest to the batter or glaze.
