This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the epitome of a timeless, comforting dessert. Rich and dense, yet incredibly moist and tender, it’s infused with pure vanilla and topped with a tangy, sweet cream cheese drizzle. Perfect for holidays, gatherings, or a simple afternoon treat with coffee or tea.
Table of Contents
Why You Will Love This Recipe
This recipe delivers a perfectly balanced pound cake with a velvety crumb, thanks to the magic of buttermilk. The straightforward method is foolproof, making it accessible for bakers of any level. The crowning glory is the luscious cream cheese glaze, which adds a delightful tang that cuts through the sweetness. It’s a versatile base for endless variations, freezes beautifully, and is guaranteed to earn rave reviews.
Ingredients
For the Pound Cake:
- 3 cups (375g) all-purpose flour: Spooned and leveled for accuracy.
- ½ teaspoon baking soda: Helps the cake rise and tenderizes the crumb.
- ¼ teaspoon salt: Enhances all the flavors.
- 1 cup (225g) unsalted butter, softened: Must be at room temperature for proper creaming. Using unsalted butter allows you to control the salt level.
- 2 ½ cups (500g) granulated sugar: Creates a fine, tender texture and classic sweetness.
- 4 large eggs, room temperature: Room temperature eggs incorporate more evenly into the batter.
- 1 tablespoon vanilla extract: Use pure vanilla extract for the best flavor.
- 1 cup (240ml) buttermilk, room temperature: The key to exceptional moisture and a slight tang. See substitutions below if you don’t have any.
For the Cream Cheese Glaze:
- 4 oz (115g) cream cheese, softened: Full-fat cream cheese ensures a rich, creamy glaze.
- 1 cup (120g) powdered sugar: Sifted to avoid lumps.
- 2-3 tablespoons milk or heavy cream: Adjust to reach your desired drizzling consistency.
- ½ teaspoon vanilla extract: Adds another layer of flavor.
Step-by-Step Instructions
(Imagine photos here: 1) light and fluffy creamed butter/sugar, 2) batter alternating with buttermilk, 3) golden brown baked cake in Bundt pan, 4) finished cake drizzled with glaze.)
- Prep: Preheat oven to 325°F (160°C). Generously grease and flour a 10-cup Bundt or tube pan, making sure to get into all the crevices.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes, until very light, fluffy, and pale in color.
- Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Mix in the vanilla extract.
- Combine Wet & Dry: With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk in two parts, beginning and ending with the flour. Mix just until combined after each addition. Do not overmix.
- Bake: Pour the thick batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a long toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool: Let the cake cool in the pan on a wire rack for 10 minutes. Then, carefully invert it onto the rack to cool completely before glazing.
- Make Glaze: While the cake cools, beat the softened cream cheese until smooth. Gradually add the powdered sugar, then the vanilla. Add milk, one tablespoon at a time, until the glaze is smooth and reaches a thick but pourable consistency.
- Glaze & Serve: Drizzle or spread the glaze over the completely cooled cake. Let set for 15 minutes before slicing.
Expert Tips / Pro Tips
- Room Temperature is Key: Ensure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify properly, creating a smooth, unified batter that bakes evenly.
- Don’t Overmix: Once you add the flour, mix only until the ingredients are incorporated. Overmixing develops gluten, leading to a tough cake.
- Proper Pan Prep: For a Bundt pan, use melted butter or baking spray and dust with flour, tapping out the excess. This guarantees a clean release.
- Cool Completely: The cake must be 100% cool before glazing, or the glaze will melt and slide right off.
Variations & Substitutions
- Lemon Buttermilk Pound Cake: Add the zest of 2 lemons to the batter and use lemon juice in place of milk in the glaze.
- Almond or Coconut: Substitute 1 tsp of the vanilla extract with almond or coconut extract.
- Add-Ins: Fold 1 cup of fresh blueberries, dried cranberries, or toasted chopped pecans into the batter at the end.
- Buttermilk Substitute: Mix 1 tablespoon of lemon juice or white vinegar with enough whole milk to make 1 cup. Let sit for 5-10 minutes before using.
- Different Pan: This can be baked in two 9×5-inch loaf pans for 45-55 minutes, or a 9×13-inch sheet pan for 35-45 minutes.
Serving Suggestions
Serve slices at room temperature with a cup of coffee or tea. For a special dessert, pair with fresh berries and a dollop of whipped cream. It’s perfect for Easter brunch, Christmas dinner, or as a birthday cake alternative.
Storage, Freezing & Reheating
- Storage: Store covered at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days.
- Freezing: Freeze the unglazed, cooled cake tightly wrapped in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze before serving.
- Reheating: Enjoy slices at room temperature. For a warm treat, microwave a slice for 10-15 seconds.
Nutrition Information
Per Serving (based on 12 servings):
- Calories: ~520 kcal
- Carbohydrates: 78g
- Protein: 6g
- Fat: 21g
- Saturated Fat: 13g
- Cholesterol: 110mg
- Sodium: 180mg
- Fiber: 1g
- Sugar: 55g
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan thoroughly.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- In a large bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.1 cup unsalted butter, 2 1/2 cups granulated sugar
- Beat in eggs one at a time, then mix in vanilla extract.4 large eggs, 1 tablespoon vanilla extract
- With mixer on low, add dry ingredients in three parts, alternating with buttermilk in two parts, beginning and ending with flour. Mix until just combined.3 cups all-purpose flour, 1 cup buttermilk
- Pour batter into prepared pan. Bake for 60-70 minutes, until a toothpick inserted comes out clean.
- Cool in pan on a rack for 10 minutes, then invert onto rack to cool completely.
- For the glaze: Beat softened cream cheese until smooth. Gradually add powdered sugar, then vanilla. Add milk/cream until pourable. Drizzle over cooled cake.4 oz cream cheese, 1 cup powdered sugar, 2-3 tablespoons milk or heavy cream, 1/2 teaspoon vanilla extract
Notes
FAQ
1. My cake is dense and didn’t rise much. What happened?
This likely means the butter and sugar weren’t creamed long enough (aim for 3-4 full minutes), the baking soda was old, or the batter was overmixed after adding the flour.
2. Can I use a hand mixer instead of a stand mixer?
Absolutely. A hand mixer works perfectly for this recipe; just be sure to cream the butter and sugar thoroughly.
3. Why did my glaze turn out lumpy?
Your cream cheese must be very soft. Beat it alone first until completely smooth before adding any sugar. Sifting the powdered sugar also helps.
4. Can I make this cake a day ahead?
Yes, it actually tastes better the next day! Bake and cool the cake completely, wrap it tightly, and store at room temperature. Make and add the glaze the day you plan to serve it.
5. What’s the best way to get the cake out of a Bundt pan?
Let it cool for only 10 minutes in the pan—no longer. Tap the pan firmly on the counter, then invert it onto a rack. If it sticks, let it cool a few more minutes; the steam will help release it.