If there’s one dessert that never fails to draw “oohs” and “aahs” from a crowd (or just from my family at Sunday dinner), it’s this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. This showstopper combines the nostalgic goodness of classic pound cake with a tender crumb, rich vanilla flavor, and an irresistibly tangy, creamy glaze. Whether you’re baking for a celebration or just craving something special for your afternoon coffee break, this cake is the sort of treat that turns ordinary moments into sweet memories.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze couldn’t be more straightforward, yet each component plays a vital role. From the velvety richness of butter and cream cheese to the subtle tang of buttermilk, every ingredient helps shape the flavor, texture, and delicate crumb that makes this cake unforgettable.

Unsalted butter (1 cup, softened): Gives the cake its signature soft, velvety texture and deep flavor—make sure it’s at room temperature for the best results!
Granulated sugar (2 cups): Sweetens the cake and helps create a golden, slightly crisp crust as it bakes.
Large eggs (4): Provide structure, richness, and help the cake rise beautifully in the oven.
All-purpose flour (2 1/2 cups): The sturdy backbone of the cake, lending the perfect “pound cake” crumb and keeping the structure just right.
Baking soda (1/2 teaspoon): A touch of this ensures the cake rises gently and prevents it from being too dense.
Salt (1/2 teaspoon): Balances the sweetness and enhances the overall flavor—never skip this tiny but mighty ingredient!
Buttermilk (1 cup): Adds a subtle tang and helps the cake stay moist and tender, bite after bite.
Pure vanilla extract (1 tablespoon): The real star for aroma and flavor—a good-quality vanilla makes all the difference here.
Cream cheese (4 oz, softened): The key to a creamy, tangy glaze that perfectly complements the pound cake’s sweetness.
Powdered sugar (1/2 cup): Dissolves smoothly into the glaze, giving it a lush, pourable texture.
Milk (2 tablespoons): Adjusts the thickness of the glaze; add a splash more for a thinner drizzle or less for a rich, thick cloak.
Vanilla extract (1/2 teaspoon, for glaze): Doubles up the vanilla aroma, tying the whole dessert together for both cake and glaze.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prepare the Pan and Oven

Start by preheating your oven to 325°F (165°C) and grease a 10-inch bundt or tube pan generously. This helps guarantee that your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will release smoothly every time, showing off that lovely cake design. Take a moment here—it’s a little insurance against any heartbreaking sticking!

Step 2: Cream Butter and Sugar

Using a stand mixer or hand mixer, cream together the softened butter and granulated sugar in a large bowl. Beat for a good 3 to 5 minutes, until the mixture turns pale and fluffy. This step is crucial—it introduces air for a light, tender crumb while giving the cake its signature richness.

Step 3: Incorporate the Eggs

Add the eggs one at a time, beating well after each addition. This careful, stepwise mixing ensures a smooth, emulsified batter and a cake that bakes up sturdy yet tender every single time.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. These dry ingredients must be evenly distributed before adding to the wet mixture so your cake rises properly and has a uniform crumb. Don’t skip the sifting or whisking here!

Step 5: Combine Wet and Dry Ingredients

Gradually add the flour mixture to the butter mixture in three parts, alternating with the buttermilk. Start and end with the flour, mixing just until combined after each addition. Finish by gently stirring in the vanilla extract. This alternating method keeps the batter velvety and prevents overmixing, ensuring your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze stays light rather than dense.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean with only a few moist crumbs. Ovens can vary, so start checking around the 60-minute mark. Give the cake 15 minutes to cool in the pan; then, turn it out carefully onto a wire rack to cool completely—this helps lock in moisture without steaming the crust.

Step 7: Make the Cream Cheese Glaze

Beat the softened cream cheese, powdered sugar, milk, and vanilla extract together in a small bowl until smooth and glossy. Adjust the milk for your desired consistency: less milk for a thick, frosting-like swirl or more for a dreamy, pourable drizzle. This tangy-sweet glaze is the perfect finishing touch; it melts right into every crevice of the cake and takes the flavor over the top.

Step 8: Glaze and Serve

Once your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is completely cool, drizzle the glaze generously over the top. Watch as it cascades down the sides and nestles into each curve—trust me, this part is as satisfying as it looks!

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

Dress up your cake with a final flourish of garnishes. Fresh berries, a dusting of powdered sugar, or even delicate edible flowers can make your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze look like it came from a bakery. A handful of toasted nuts or a little lemon zest on top also adds color and crunch.

Side Dishes

This cake is delightful solo, but it also pairs beautifully with simple accompaniments. Serve each slice with a scoop of vanilla ice cream, a dollop of freshly whipped cream, or even some macerated strawberries for a springtime treat. A hot cup of tea or fresh coffee is perfect for rounding out the experience.

Creative Ways to Present

If you want to make a splash, try slicing the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze and serving it in individual trifle cups layered with berries and extra glaze. Or, use a decorative bundt pan to show off an elegant shape—let the glaze drape naturally for that irresistible, homemade charm.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cake (well wrapped or covered) at room temperature for up to two days. The flavors seem to meld even more with time, and the crumb stays remarkably moist. For longer storage, keep it in the fridge; just let the cake come to room temperature before serving for the best texture.

Freezing

One of the best parts about this recipe is how well the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze freezes, especially without the glaze. Wrap the cooled cake tightly in plastic wrap and then foil. It will keep in the freezer for up to three months. Defrost overnight in the refrigerator or for a few hours on the counter before glazing and serving.

Reheating

To enjoy your cake just like fresh, slice and warm individual pieces in the microwave for about 10 to 15 seconds. If reheating a larger portion, cover with foil and gently warm in a 300°F oven for about 10 minutes. Glaze just before serving to keep everything rich and luscious.

FAQs

Can I make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze without a bundt pan?

Absolutely! You can bake this cake in two standard loaf pans or even a 9×13-inch pan. Just adjust the baking time and check for doneness a bit early, as thinner cakes may bake more quickly.

What if I don’t have buttermilk?

If buttermilk isn’t on hand, make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for five minutes before using. This swap will keep your cake just as moist and flavorful.

Can I double the cream cheese glaze for extra coverage?

Yes! If you love an extra-generous layer of glaze (who doesn’t?), just double the glaze ingredients. You can pour half over the cake and serve the rest alongside for people to add on as they please.

Why did my cake stick to the pan?

Pound cakes, especially with glaze, can be a bit sticky. Make sure to grease every nook and cranny of your bundt or tube pan with butter and dust with flour or use a baking spray. Letting the cake cool in the pan for 15 minutes before turning it out helps too.

Is Vanilla Buttermilk Pound Cake with Cream Cheese Glaze suitable for special diets?

This recipe is vegetarian as written. For gluten-free diets, you can try swapping in a trusted 1:1 gluten-free flour blend. Dairy-free and egg-free adaptations are a bit trickier but possible with the right substitutes, although the texture will change a bit.

Final Thoughts

If you want to share a moment of pure baking joy with your loved ones, give this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze a try. It bakes up golden, fragrant, and just as impressive as any bakery counterpart—plus, you get that unbeatable homemade touch. Whether for a family celebration, potluck, or casual Sunday, one slice and you’ll see why it’s such a favorite in my kitchen!