Go Back
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

A classic, rich, and incredibly moist pound cake infused with vanilla and the tang of buttermilk, finished with a luscious cream cheese glaze. Perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American, Southern
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the Pound Cake
  • 3 cups all-purpose flour spooned and leveled (375g)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter softened (225g)
  • 2 1/2 cups granulated sugar (500g)
  • 4 large eggs room temperature
  • 1 tablespoon vanilla extract pure
  • 1 cup buttermilk room temperature (240ml)
For the Cream Cheese Glaze
  • 4 oz cream cheese softened (115g)
  • 1 cup powdered sugar sifted (120g)
  • 2-3 tablespoons milk or heavy cream adjust for consistency
  • 1/2 teaspoon vanilla extract

Equipment

  • 10-cup Bundt Pan
  • Stand Mixer or Hand Mixer
  • Medium Mixing Bowls

Method
 

  1. Preheat oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. 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
  3. 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
  4. Beat in eggs one at a time, then mix in vanilla extract.
    4 large eggs, 1 tablespoon vanilla extract
  5. 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
  6. Pour batter into prepared pan. Bake for 60-70 minutes, until a toothpick inserted comes out clean.
  7. Cool in pan on a rack for 10 minutes, then invert onto rack to cool completely.
  8. 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

Room Temperature: Using room temperature butter, eggs, and buttermilk is crucial for a smooth batter and even bake.
Buttermilk Substitute: Mix 1 tbsp lemon juice or vinegar with enough milk to make 1 cup. Let sit for 5-10 minutes before using.
Freezing: Freeze unglazed cake tightly wrapped for up to 3 months. Thaw, then glaze before serving.