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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 81 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist and tender dessert perfect for any occasion. The classic pound cake is enriched with buttermilk and vanilla for a rich flavor, then topped with a smooth and creamy cream cheese glaze that adds a luscious finishing touch.

Ingredients

Dry Ingredients

  • 2 ½ cups (315g) all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

Cake Ingredients

  • 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

Glaze Ingredients

  • 4 oz (113g) cream cheese, softened
  • 1 ½ cups (180g) powdered sugar
  • 2–3 tbsp milk or heavy cream
  • 1 tsp vanilla extract

Instructions

  1. Preheat 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 ensure the cake releases easily after baking.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside to keep ready for incorporation into the batter.
  3. Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together using a mixer until the mixture is light and fluffy, which should take about 3-4 minutes. This step is crucial for a tender crumb.
  4. Add Eggs and Vanilla: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the vanilla extract evenly to blend the flavors.
  5. Combine Batter: Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined to avoid overworking the batter.
  6. Pour and Smooth Batter: Pour the batter into the prepared pan and smooth the top with a spatula to ensure even baking.
  7. Bake Cake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
  8. Prepare Glaze: While the cake cools, beat the softened cream cheese with powdered sugar, milk or heavy cream, and vanilla extract until the glaze becomes smooth and creamy.
  9. Glaze and Serve: Drizzle the cream cheese glaze generously over the cooled cake. Let the glaze set for a few minutes before slicing and serving.

Notes

  • Use room temperature ingredients to help achieve a smooth batter and better cake texture.
  • Check doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs.
  • For a tangier glaze, use buttermilk instead of milk or heavy cream.
  • This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.

Find it online: https://slsrecipes.com/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze-recipe-2/