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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 24 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich and tender dessert perfect for any occasion. Moist and flavorful, it combines the classic dense texture of a pound cake with the tangy sweetness of buttermilk and a luscious cream cheese glaze that adds an irresistible finishing touch.

Ingredients

Cake

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

  • 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 prep pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to ensure the cake won’t stick.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream butter and sugar: In a large bowl, beat the softened unsalted butter and granulated sugar with an electric mixer on medium speed until the mixture is light, fluffy, and pale in color, about 3–4 minutes.
  4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
  5. Combine dry ingredients and buttermilk: Alternately add the dry ingredient mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing, which can toughen the cake.
  6. Pour and bake: Pour the batter evenly into the prepared pan. Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Allow the cake to cool in the pan for 10 minutes, then carefully transfer it to a wire rack to cool completely.
  8. Make the cream cheese glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar and continue beating until well combined. Add milk or heavy cream, 1 tablespoon at a time, until the glaze reaches your desired consistency. Stir in the vanilla extract.
  9. Glaze the cake: Pour the cream cheese glaze over the cooled cake, allowing it to drip artistically down the sides. Let the glaze set before serving.

Notes

  • Ensure all cold ingredients like eggs and buttermilk are at room temperature to create a smooth batter.
  • Do not overmix the batter after adding the dry ingredients to keep the cake tender.
  • Use full-fat cream cheese for the richest glaze flavor.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
  • The glaze can be thickened or thinned by adjusting the amount of milk or powdered sugar.

Find it online: https://slsrecipes.com/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze-recipe-3/