Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

If you have a soft spot for classic comfort desserts, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is about to become your new best friend. This cake is the perfect balance of rich buttery flavor, tender crumb, and a tangy sweetness from the buttermilk that makes every bite melt in your mouth. Topped with a luscious cream cheese glaze that adds just the right touch of indulgence, this pound cake brings a lovely homemade charm that’s perfect for any occasion, from casual family gatherings to special celebrations.

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Ingredients You’ll Need

To create this delightful Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe, you’ll rely on a handful of simple yet carefully chosen ingredients. Each one plays a crucial role, whether it’s the tenderizing effect of buttermilk, the fluffiness from eggs, or the crumb structure the flour builds—all working in harmony to deliver that classic pound cake experience.

• All-purpose flour (2 ½ cups / 315g): Provides the structure and foundation for the cake’s tender crumb.
• Baking powder (1 tsp): A gentle leavening agent to help the cake rise perfectly without being too airy.
• Baking soda (½ tsp): Enhances browning and balances the acidity of the buttermilk for optimal flavor.
• Salt (½ tsp): Elevates the sweetness and rounds out the flavors.
• Unsalted butter, softened (1 cup / 227g): Adds richness and a creamy texture that’s essential for a moist pound cake.
• Granulated sugar (2 cups / 400g): Sweetens the cake and helps achieve that beautiful golden crust.
• Large eggs (4, room temperature): Bind ingredients and provide lift, contributing to the cake’s delicate crumb.
• Pure vanilla extract (1 tbsp): Infuses the cake with that warm, inviting vanilla aroma everyone loves.
• Buttermilk (1 cup / 240ml, room temperature): Brings moisture and a slight tang that keeps the cake wonderfully tender.
• Cream cheese, softened (4 oz / 113g): The star of the glaze, offering a rich, tangy finish that perfectly complements the cake.
• Powdered sugar (1 ½ cups / 180g): Sweetens and thickens the glaze for a smooth, luscious topping.
• Milk or heavy cream (2–3 tbsp): Adjusts the glaze to the perfect drizzle-worthy consistency.
• Vanilla extract (1 tsp): Enhances the glaze’s flavor to echo the cake’s vanilla notes harmoniously.

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

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan thoroughly to ensure your pound cake releases easily without losing its perfect shape.

Step 2: Whisk the Dry Ingredients

In a medium bowl, combine the flour, baking powder, baking soda, and salt. This step ensures the leavening agents and seasoning are evenly distributed so your cake rises consistently and tastes balanced.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar together until light and fluffy—about 3 to 4 minutes. This aeration step is crucial for getting that tender, airy crumb inside the rich pound cake.

Step 4: Add Eggs and Vanilla

Mix in the eggs one at a time, allowing each to fully incorporate before adding the next—this prevents curdling and maintains the cake’s smooth texture. Then, stir in the vanilla extract to infuse every bite with its fragrant warmth.

Step 5: Alternate Adding Dry Ingredients and Buttermilk

Begin by adding a portion of the dry mixture to the butter mixture, followed by some buttermilk, continuing this alternation and ending with the dry ingredients. Mix just until combined to avoid overworking the batter, which can lead to a dense cake.

Step 6: Bake to Perfection

Pour the batter into your prepared pan and bake for 50 to 60 minutes. You’ll know it’s ready when a toothpick inserted in the center comes out clean, and the top has turned a beautiful golden brown.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes—a vital step that helps the cake set—before turning it out onto a wire rack to cool completely. This prevents the glaze from melting away when applied.

Step 8: Prepare the Cream Cheese Glaze

Beat the cream cheese until smooth and creamy. Gradually add powdered sugar, followed by milk or heavy cream to reach the perfect glaze texture. Finish with vanilla extract to tie the flavors back to your pound cake beautifully.

Step 9: Glaze It Up

Pour the cream cheese glaze over the cooled cake, letting it cascade down the sides in luscious ribbons. This final touch adds a delightful moisture and tang that complements the buttery cake superbly.

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

Garnishes

Consider sprinkling some finely chopped toasted nuts or fresh berries on top of the cream cheese glaze to add a pop of color and texture. A dusting of powdered sugar also gives a pretty, classic finish that invites everyone to dig in.

Side Dishes

This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream to elevate it into a decadent dessert. Fresh fruit, such as sliced strawberries or a compote, adds brightness and balances the cake’s richness.

Creative Ways to Present

For an extra special touch, slice the cake and layer it with mascarpone and fresh berries for a quick trifle. You can also toast individual slices lightly and serve with flavored butters or jams to bring out new dimensions of flavor.

Make Ahead and Storage

Storing Leftovers

Once fully glazed and cooled, store your pound cake in an airtight container at room temperature for up to 3 days. This keeps it moist and flavorful without becoming stale or drying out.

Freezing

Wrap the unglazed cake tightly in plastic wrap and aluminum foil for freezing. It will keep well for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, then prepare the cream cheese glaze fresh for the best taste.

Reheating

If you prefer your pound cake slightly warm, especially when enjoying leftovers, heat individual slices gently in the microwave for 10 to 15 seconds. Avoid overheating to keep the cake tender and prevent drying.

FAQs

Can I use regular milk instead of buttermilk?

While regular milk can be substituted, buttermilk is key for that signature tang and tenderness in this recipe. If you don’t have buttermilk on hand, mixing 1 cup milk with 1 tablespoon lemon juice or vinegar and letting it sit for 5 minutes works as a great substitute.

Why is the cake dense instead of fluffy?

Pound cakes traditionally have a denser texture, but if yours feels too heavy, make sure you’re not overmixing after adding the flour and buttermilk. Also, ensuring your baking powder and baking soda are fresh helps the cake rise properly.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free baking blend designed for cakes. Just make sure it contains xanthan gum or another binder to keep the cake structure intact.

Should the eggs and buttermilk be at room temperature?

Yes, having eggs and buttermilk at room temperature helps them incorporate more easily into the batter, giving you a smoother, more homogeneous mixture for a better texture.

How thick should the cream cheese glaze be?

The glaze should be thick enough to cling to the cake but thin enough to drip slightly down the sides. Adjust the consistency with milk or cream, adding a little at a time until you reach that perfect pourable texture.

Final Thoughts

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is truly a crowd-pleaser that marries simplicity with delicious, comforting flavors. It’s perfect for anyone who loves a tender, buttery cake with just the right amount of tang and sweetness. Give this recipe a try—you’ll find it’s just the kind of dessert that turns everyday moments into lasting memories.

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