If you’re looking to wow your friends and family with a dessert that feels like a warm hug, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is your new secret weapon. Imagine a perfectly tender, buttery cake with subtle vanilla sweetness, enriched by the tangy brightness of buttermilk, all enveloped by a luscious, velvety cream cheese glaze that melts on your tongue. It’s a classic treat made extra special, and it’s easier to make than you might think. This cake brings together the perfect balance of flavors and textures that will have everyone asking for seconds.

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

Ingredients You’ll Need

This recipe shines because of the simplicity and quality of its ingredients. Each one plays an essential role, whether it’s the richness of butter, the moisture and tang of buttermilk, or the sweetness and depth of vanilla. Grab these basics to create a cake that’s soft, flavorful, and downright irresistible.

2 ½ cups all-purpose flour: The foundation of the cake, providing structure and tenderness.
1 tsp baking powder: Helps the cake rise just enough without losing its dense pound cake feel.
½ tsp baking soda: Works with the buttermilk to keep the crumb light and airy.
½ tsp salt: Enhances all the flavors and balances the sweetness.
1 cup unsalted butter, softened: Adds rich flavor and velvety texture.
2 cups granulated sugar: Sweetens the cake and helps create that tender crumb.
4 large eggs, room temperature: Bind everything together and contribute to the cake’s moistness.
1 tbsp pure vanilla extract: Infuses the cake with classic vanilla warmth.
1 cup buttermilk, room temperature: Adds moisture and a slight tang that brightens the flavor.
4 oz cream cheese, softened: The star of the glaze, lending creamy richness.
1 ½ cups powdered sugar: Sweetens and thickens the glaze.
2–3 tbsp milk or heavy cream: Adjusts the glaze consistency to perfect drizzling texture.
1 tsp vanilla extract: Enhances the glaze with subtle vanilla notes.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Step 1: Prepping Your Pan and Oven

Start by preheating your oven to 325°F (165°C), then generously grease and flour a 9×5-inch loaf pan or a Bundt pan. This prevents sticking and ensures your cake will come out beautifully clean, ready for glazing and serving.

Step 2: Whisking the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk them together until evenly mixed. This step guarantees that your cake will rise evenly and have a balanced flavor throughout.

Step 3: Creaming Butter and Sugar

Using a large bowl and an electric mixer, beat the softened butter and granulated sugar until the mix is light and fluffy — about 3 to 4 minutes. This step incorporates air into the batter, which is key to achieving a soft, tender crumb.

Step 4: Adding Eggs and Vanilla

Beat in the eggs one at a time, making sure each one is fully combined before adding the next. Stir in the tablespoon of pure vanilla extract. This builds rich flavor and gives the cake a lovely golden color.

Step 5: Combining Dry Ingredients and Buttermilk Alternately

Gradually mix the dry ingredients into the butter mixture, alternating with the buttermilk. Start and finish with the dry ingredients. Mix gently until just combined to avoid overworking the batter, which can make the cake tough.

Step 6: Baking the Cake

Pour your batter into the prepared pan and smooth the top with a spatula. Place it in the oven and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7: Preparing the Cream Cheese Glaze

While the cake cools, whip together the softened cream cheese with powdered sugar, milk (or heavy cream), and vanilla extract until the glaze is perfectly smooth and creamy. This glaze elevates the delicate pound cake to a dessert that feels both luxurious and comforting.

Step 8: Glazing the Cake

Drizzle the cream cheese glaze generously over your cooled cake. Let the glaze set slightly, and then get ready to enjoy every bite of your masterpiece.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Garnishes

A sprinkle of fresh berries or a few toasted almond slices add a delightful crunch and a pop of color to your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. You can also dust it lightly with powdered sugar for that elegant, bakery-style look.

Side Dishes

This cake pairs wonderfully with a cup of fresh coffee, a creamy latte, or even a chilled glass of dessert wine. For a refreshing contrast, serve it alongside a scoop of vanilla bean ice cream or some tangy lemon curd.

Creative Ways to Present

Consider slicing your pound cake into thick wedges and layering them with fresh whipped cream and strawberries for an impromptu trifle. Or, turn it into a base for mini cakes by cutting into neat squares and topping each with a dollop of whipped cream and a mint leaf for a stunning presentation.

Make Ahead and Storage

Storing Leftovers

You can keep your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe fresh for a few days by storing it in an airtight container at room temperature or in the refrigerator if your kitchen is warm. The glaze makes it ideal to refrigerate, as it helps maintain that creamy texture without drying out.

Freezing

To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil or place in a freezer-safe bag. Freeze for up to three months. Thaw overnight in the refrigerator for best results before glazing and serving, or make the glaze fresh after thawing.

Reheating

If you prefer your pound cake slightly warm, reheat individual slices in the microwave for 15-20 seconds or warm the whole loaf in a low oven (about 300°F/150°C) wrapped loosely in foil for 10-15 minutes. Always add the cream cheese glaze after reheating to keep its fresh, silky texture.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can technically be substituted, it won’t provide the same tender crumb or mild tanginess that buttermilk adds. For the best results, use buttermilk or make a quick homemade substitute by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for five minutes.

Can I make this cake in a Bundt pan?

Absolutely! This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe works wonderfully in a Bundt pan. Just be sure to adjust your baking time slightly and thoroughly grease and flour the pan to prevent sticking.

How long does this cake stay fresh?

Stored properly, this cake can stay fresh for up to 4 days in the refrigerator because of the cream cheese glaze. Beyond that, it’s best to freeze leftovers to maintain freshness.

Is it possible to make this recipe gluten-free?

You can try a 1:1 gluten-free baking flour blend, but keep in mind that texture might differ slightly. It’s best to test with your preferred blend, especially one containing xanthan gum for structure.

Can I prepare the glaze ahead of time?

Yes! The cream cheese glaze can be made a day in advance. Store it tightly covered in the refrigerator and give it a quick stir before drizzling over your cake.

Final Thoughts

There’s something truly comforting about a good pound cake, and this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe brings the best qualities together into one delightful slice. Whether you’re baking for a special occasion or simply treating yourself and your loved ones, it promises joy in every bite. Don’t hesitate to try this recipe—it’s a timeless classic you’ll want to keep coming back to.