If you’ve ever craved a dessert that feels like a warm hug and instantly brightens your day, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is the answer. Rich, tender, and infused with the subtle tang of buttermilk, this cake brings together the comforting flavors you love with a silky cream cheese glaze that adds just the right touch of sweetness. It’s the kind of recipe you’ll want to bake again and again, whether for a cozy afternoon tea or a celebration with friends and family.
Ingredients You’ll Need
Each ingredient in this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe plays a vital role in creating that perfect texture and irresistible flavor. From the creamy butter that gives the cake its richness to the buttermilk that keeps it moist and tender, every component is simple but essential to this classic American dessert.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb, so be sure it’s softened for easier creaming.
- 2 ½ cups granulated sugar: Sweetens the cake and helps create a delicate crust during baking.
- 4 large eggs, room temperature: Adds structure and moisture, ensuring the cake is beautifully dense but soft.
- 1 tablespoon vanilla extract: Infuses the cake with its warm, aromatic signature flavor.
- 3 cups all-purpose flour: The foundation of the cake, giving it that classic pound cake heft.
- ½ teaspoon baking soda: Reacts with the buttermilk to provide a nice rise and light texture.
- ½ teaspoon salt: Balances the sweetness and intensifies the other flavors.
- 1 cup buttermilk, room temperature: Adds moisture, subtle tang, and helps keep the crumb tender.
- Cream Cheese Glaze: 4 oz cream cheese, softened – gives the glaze a silky texture and rich flavor.
- 1 cup powdered sugar: Sweetens the glaze to a perfect balance.
- 1–2 tablespoons milk: Used to thin the glaze to your desired pourable consistency.
- ½ teaspoon vanilla extract: Enhances the glaze with a subtle aromatic note.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Pan and Oven
Begin by preheating your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly; this simple step ensures your cake will release beautifully after baking, showcasing its golden edges and perfect shape.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this usually takes about 3 to 5 minutes with an electric mixer. This aeration is what gives the cake its tender texture.
Step 3: Add the Eggs and Vanilla
Add eggs one at a time, mixing well after each addition to fully incorporate them into the batter. Once the eggs are combined, stir in the vanilla extract, which imparts that irresistible vanilla aroma and flavor that defines this recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt throughout the flour, critical for balanced flavor and texture.
Step 5: Alternate Adding Flour and Buttermilk
Gradually add the dry ingredients to the butter mixture in three parts, alternating with buttermilk—start and end with the flour mixture. Mix gently until just combined; overmixing can make the cake dense, so care is key here.
Step 6: Bake the Cake
Pour the smooth batter into your prepared pan, smoothing out the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Make and Drizzle the Cream Cheese Glaze
For the glaze, beat the softened cream cheese until smooth. Slowly add powdered sugar and vanilla extract, then thin with milk one tablespoon at a time until the glaze reaches a drizzle-friendly consistency. Pour it generously over the cooled cake, letting it cascade down the sides for a delicious finishing touch.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
A sprinkle of freshly grated lemon zest brightens the rich flavors beautifully, or you can top the cake with fresh berries for a pop of color and an extra layer of freshness. Chopped toasted nuts also add a delightful crunch that pairs wonderfully with the silky glaze.
Side Dishes
This cake pairs exceptionally well with a cup of hot tea or coffee, making it a sublime afternoon treat. Serve alongside vanilla ice cream or a dollop of whipped cream for an indulgent dessert experience that feels both cozy and special.
Creative Ways to Present
Slice the pound cake thinly and layer it with fruit preserves or mascarpone cream for a quick trifle. Alternatively, cut it into cubes and skewer with fresh fruit for an easy-to-eat dessert bite at parties. The possibilities are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
Once cooled and glazed, store your pound cake in an airtight container at room temperature. It will stay moist and delicious for up to three days, making it a perfect make-ahead dessert for busy days or last-minute guests.
Freezing
You can freeze the unglazed cake wrapped tightly in plastic wrap and then in foil for up to two months. When ready to enjoy, thaw it overnight in the refrigerator and add the cream cheese glaze fresh for the best texture and flavor.
Reheating
For a warm slice, gently reheat leftovers in a microwave for 10 to 15 seconds or in a low oven wrapped in foil. Warming helps revive the softness and enhances the comforting aroma of vanilla and buttermilk.
FAQs
Can I substitute regular milk for buttermilk in this recipe?
While you can technically use regular milk, the tanginess from buttermilk is crucial for the flavor and tender crumb of this cake. If you don’t have buttermilk, try mixing 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes to mimic buttermilk’s effect.
What pan size works best for this pound cake?
A bundt or tube pan between 9 to 10 inches is ideal as it helps the cake bake evenly and develop its classic shape. A loaf pan can work but may require adjusting baking time slightly.
Can I make this recipe dairy-free?
To make it dairy-free, substitute the butter and cream cheese with plant-based alternatives, and use a dairy-free buttermilk substitute, like almond milk mixed with lemon juice. The texture will be slightly different but still delicious!
Is this cake suitable for special occasions?
Absolutely! The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is elegant enough for celebrations yet simple enough for everyday indulgence. You can also dress it up with fresh fruit or edible flowers for a festive touch.
How thick should I make the cream cheese glaze?
The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle smoothly over the cake. Adjust the milk quantity carefully to get that perfect consistency where the glaze gently drapes the cake without running off completely.
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe has become a true favorite of mine, and I can’t wait for you to experience its tender crumb and luscious glaze at home. It’s a wonderful reminder of how simple ingredients and a bit of care can create something truly special. Bake it, share it, and savor every bite—you’ll soon find it hard to stop at just one slice!
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze combines moist, tender cake with a sweet, tangy finish. Perfect for dessert or afternoon tea, this recipe is straightforward and yields a rich, buttery pound cake with a soft crumb and an irresistible glaze topping.
Ingredients
For the Cake
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
For the Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1–2 tablespoons milk (as needed for thinning)
- ½ teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan: Preheat the oven to 325°F (163°C) and grease and flour a bundt or tube pan thoroughly to prevent sticking.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which typically takes about 3–5 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed butter and sugar, mixing well after each addition to ensure even incorporation. Stir in the vanilla extract to evenly distribute the flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently just until combined to avoid overworking the batter and to maintain tenderness.
- Pour and Bake: Pour the batter evenly into the prepared bundt or tube pan and smooth the top with a spatula. Bake in the preheated oven for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes to firm up, then carefully transfer it to a wire rack to cool completely before glazing.
- Prepare the Cream Cheese Glaze: In a bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then gradually add milk, 1 tablespoon at a time, until the glaze reaches a drizzling consistency.
- Glaze and Serve: Drizzle the cream cheese glaze evenly over the cooled cake. Allow glaze to set slightly before slicing and serving.
Notes
- For an extra citrusy flavor, add 1 teaspoon of lemon zest to the batter or glaze.
- This pound cake can be made a day ahead and stored covered at room temperature to maintain freshness.
- Ensure eggs and buttermilk are at room temperature to help the batter mix more smoothly and rise evenly.
- Use a toothpick or thin skewer to test doneness; it should come out clean with no wet batter attached.
