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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 139 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

A classic Vanilla Buttermilk Pound Cake with a smooth and tangy cream cheese glaze. This moist and tender cake combines the rich flavors of butter, vanilla, and buttermilk, baked to perfection and topped with a luscious glaze that adds a sweet finishing touch. Perfect for celebrations or afternoon tea.

Ingredients

Cake Ingredients

  • 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

Cream Cheese 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 Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to prevent sticking.
  2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
  3. Cream Butter and Sugar: Using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This aerates the batter for a tender crumb.
  4. Add Eggs and Vanilla: Mix in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, add the vanilla extract for flavor.
  5. Combine Ingredients: Alternately add the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix each addition until just combined to avoid overmixing and toughening the cake.
  6. Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. This prevents condensation from making the cake soggy.
  8. Make the Glaze: Beat the softened cream cheese until smooth. Gradually add in the powdered sugar, then add milk or cream a tablespoon at a time until the glaze reaches your desired consistency. Stir in the vanilla extract for added flavor.
  9. Glaze Cake: Pour the cream cheese glaze over the fully cooled cake, letting it drip down the sides for a beautiful finish. Allow the glaze to set before serving.

Notes

  • Ensure all refrigerated ingredients like eggs, buttermilk, and cream cheese are at room temperature to prevent batter curdling.
  • Do not overmix the batter once wet and dry ingredients are combined to keep the cake tender.
  • You can substitute the buttermilk with a mixture of milk and lemon juice or vinegar if necessary.
  • The glaze can be adjusted in thickness by varying the amount of milk or cream added.
  • Store the cake in an airtight container in the refrigerator for up to 3 days.

Find it online: https://slsrecipes.com/vanilla-buttermilk-pound-cake-with-cream-cheese-glaze-recipe-4/