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
Scale
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.
