Name: Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 cup unsalted butter (softened); 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup buttermilk; 4 oz cream cheese (softened); 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 2–3 tablespoons milk (as needed for consistency)

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If you’re dreaming of a show-stopping cake that combines fluffy, buttery richness with a tangy twist and a dreamy glaze, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is about to become your new baking obsession. This classic bundt cake recipe marries the time-honored goodness of velvety pound cake with the subtle sparkle of buttermilk and a lusciously smooth cream cheese finish. Every bite is a charming mix of comfort and celebration—perfect for special gatherings, weeknight treats, or whenever you need a little extra sweetness in your day.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe - Recipe Image

Ingredients You’ll Need

Baking a phenomenal Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is all about the basics—high-quality, simple ingredients that let each flavor shine. Each item below pulls double duty for taste and texture, so don’t skimp or substitute. Here’s what you’ll need:

Unsalted Butter: Softened butter brings moisture and that melt-in-your-mouth crumb everyone loves in a classic pound cake.
Granulated Sugar: Sweetens the batter and helps to aerate it for a fine-textured cake.
Large Eggs: These add richness and structure, keeping the crumb tender but lifting the cake as it bakes.
Vanilla Extract: Essential for flavor—use pure vanilla for the most aromatic and well-rounded taste.
All-Purpose Flour: Gives the cake its structure; measure carefully to avoid a dense texture.
Baking Soda: Reacts with the buttermilk for the perfect soft rise.
Salt: Balances sweetness and deepens the cake’s natural flavors.
Buttermilk: The secret to a moist, slightly tangy pound cake with tender crumb—don’t substitute regular milk.
Cream Cheese (for glaze): Softened for a smooth, luxurious finish on the cake.
Powdered Sugar (for glaze): Dissolves easily for the glossiest, sweetest topping.
Vanilla Extract (for glaze): Brings flavor harmony to the glaze.
Milk (for glaze): Just enough to thin the glaze to your ideal drizzling consistency.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 325°F to give your cake a slow, even bake. Give your 10-inch bundt pan a thorough greasing and dusting with flour—this ensures your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will turn out flawlessly without sticking or tearing.

Step 2: Cream Butter and Sugar

In a large bowl, beat your softened butter and granulated sugar together for about 3 to 4 minutes, until the mixture is light and fluffy. This step is crucial and creates tiny air pockets that help your pound cake rise. Don’t rush—proper creaming makes all the difference!

Step 3: Add Eggs and Vanilla

Crack in your eggs one at a time, mixing well after each addition so the batter stays immaculately smooth. Finish with a swirl of fragrant vanilla extract for that signature aroma in every bite.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, and salt. This combines the leavening evenly throughout the flour, so you’ll get a consistent rise and avoid any salty pockets.

Step 5: Alternate Dry Ingredients and Buttermilk

With your mixer on low, alternately add the flour mixture and buttermilk to the batter. Begin and end with the dry ingredients, mixing just until there are no streaks of flour left. This technique yields a tender, not over-mixed, pound cake.

Step 6: Bake to Golden Perfection

Pour the batter evenly into your prepared bundt pan and smooth the top. Bake for 55–65 minutes, checking with a toothpick at the 55-minute mark. When it comes out clean, your cake is ready. Let it cool in the pan for 10 minutes, then gently invert it onto a wire rack to cool completely.

Step 7: Make the Cream Cheese Glaze

For that finishing touch, beat your softened cream cheese in a bowl until smooth and creamy. Mix in the powdered sugar and vanilla extract, then slowly add milk, one tablespoon at a time, until the glaze is silky and pourable. Drizzle generously over the cooled pound cake for a picture-perfect finish.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

The beauty of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is that it can shine solo or be dressed up with anything that makes you happy. Try a scattering of fresh berries, a sprinkle of toasted coconut, thinly sliced strawberries, or even a light dusting of extra powdered sugar. Edible flowers add a wow factor at spring celebrations.

Side Dishes

This cake pairs wonderfully with a side of tangy lemon curd, a scoop of vanilla or berry ice cream, or a simple bowl of macerated berries. Many love to serve it with piping hot coffee or fragrant black tea, which balance the sweetness and make dessert truly indulgent.

Creative Ways to Present

If you’re entertaining, cut your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze into thick or thin slices and arrange them on a platter with bowls of extra glaze or whipped cream. Mini wedges work for party trays. Layer slices with fresh fruit in parfait glasses for a modern twist—this cake is versatile and always gorgeous!

Make Ahead and Storage

Storing Leftovers

Your cake will stay moist and fabulous for days! Store Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tightly covered at room temperature for up to 3 days. The glaze sets beautifully and keeps the cake fresh, but if your kitchen is warm or humid, keep it in the fridge so it stays perfect.

Freezing

This pound cake is freezer-friendly. For best results, wrap without the glaze in plastic wrap and then aluminum foil. It’ll keep for up to 3 months. Thaw overnight at room temperature, then add the cream cheese glaze just before serving for the best texture and flavor.

Reheating

If you want to warm your cake slices, pop them in the microwave for about 10–15 seconds each. This revives that soft crumb and makes the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze taste freshly-baked again. Don’t heat the entire cake at once, as that can dry it out.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk is the key to the soft and tender crumb in this cake. If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes before using.

Can I bake Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in a loaf pan?

Yes! You can use two standard loaf pans instead of a bundt pan. Just watch the bake time, as it may vary—start checking for doneness at the 45-minute mark and adjust as needed.

How do I know when the cake is fully baked?

Insert a toothpick into the thickest part of the cake; if it comes out clean or with a few moist crumbs (but not wet batter), the cake is ready. The top should look golden and start to pull away from the edges.

Can I add mix-ins or flavors?

Absolutely! Try adding a handful of blueberries, swirls of berry preserves, or a spoonful of lemon zest for a fun twist. Just be mindful that too much fruit or wet mix-ins can affect the texture.

What’s the best way to apply the cream cheese glaze?

Let the cake cool completely, then use a spoon or a piping bag to drizzle the glaze. For an extra dramatic look, pour glaze over the top and let it cascade down the sides—it’s both beautiful and delicious!

Final Thoughts

Baking the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is pure joy—there’s something about the combination of fragrant vanilla, tangy buttermilk, and rich glaze that always brings people together. Whether you’re sharing it at the next family gathering or sneaking a piece with afternoon tea, this cake is bound to become a well-loved favorite. Give it a try and let the rave reviews roll in!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion.

Ingredients

Scale

Cake:

1 cup unsalted butter (softened)
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Glaze:

4 oz cream cheese (softened)
1 cup powdered sugar
1/2 teaspoon vanilla extract
2–3 tablespoons milk (as needed for consistency)

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Instructions

Preheat the oven and prepare the pan: Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
Combine dry and wet ingredients: In a separate bowl, whisk flour, baking soda, and salt. Alternately add dry ingredients and buttermilk to the batter.
Bake the cake: Pour batter into pan and bake for 55–65 minutes. Cool before glazing.
Make the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk for desired consistency. Drizzle over cake.