Few desserts are as timeless and comforting as a homemade pound cake. Simple yet elegant, it’s the kind of cake that never goes out of style. This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a shining example of why pound cake remains a beloved classic. Rich, buttery, and perfectly moist, it has the subtle tang of buttermilk that enhances its flavor and tenderness. Topped with a smooth and luscious cream cheese glaze, every bite feels indulgent yet balanced.
Whether you’re baking for a holiday dinner, Sunday supper, or just because you want something sweet with your coffee, this cake is always the right choice. It’s versatile, crowd-pleasing, and tastes just as good the next day (if not better!). Unlike overly complicated desserts that require fancy equipment or hours of decorating, this pound cake relies on simple ingredients and classic baking techniques to create something truly special.
Why You’ll Love This Recipe
- Moist and Tender: Buttermilk adds a beautiful tang and keeps the cake soft without being heavy.
- Classic Flavor: Vanilla and butter shine, creating a timeless taste that everyone loves.
- Easy Yet Impressive: Perfect for both casual family gatherings and formal occasions.
- Crowd Pleaser: Simple flavors that appeal to both kids and adults.
- Make Ahead Friendly: Tastes great the next day and can be easily stored or even frozen.
This cake strikes the perfect balance between rich and light, sweet and tangy, making it a recipe you’ll return to again and again.
Ingredients
For the Cake
- 3 cups (375 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 1/2 cups (500 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk
For the Cream Cheese Glaze
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk (adjust for desired consistency)
- 1/2 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or loaf pan. Preparing the pan well ensures your cake will release cleanly after baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening and avoids clumps later.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, giving the cake its tender crumb.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract for that classic warm flavor.
Step 5: Combine Wet and Dry Ingredients
Add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined. Overmixing can lead to a dense cake.
Step 6: Bake the Cake
Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it onto a wire rack.
Step 7: Make the Cream Cheese Glaze
In a medium bowl, beat the cream cheese until smooth. Gradually add powdered sugar and milk until the glaze reaches a pourable consistency. Stir in vanilla extract.
Step 8: Glaze and Serve
Once the cake has cooled completely, drizzle the glaze generously over the top. Slice, serve, and enjoy the soft crumb paired with the creamy glaze.
Tips for Success
- Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature for the best texture.
- Cream Properly: Don’t rush creaming the butter and sugar—this step adds air and ensures a fluffy cake.
- Check Early: Start checking for doneness around 60 minutes, as oven times may vary.
- Don’t Skip Cooling: Allow the cake to rest before glazing to avoid melting the topping.
- Glaze Consistency: Adjust the glaze with more milk for a thinner drizzle or more powdered sugar for a thicker layer.
Variations
- Citrus Twist: Add lemon or orange zest to the batter for a bright, refreshing flavor.
- Nut Lover’s Version: Fold in 1 cup of chopped pecans or walnuts for texture.
- Berry Garnish: Serve with fresh strawberries, blueberries, or raspberries for a vibrant presentation.
- Chocolate Drizzle: Add a touch of chocolate ganache along with the glaze for a decadent upgrade.
- Holiday Spice: Mix in 1 teaspoon of cinnamon or nutmeg for a cozy seasonal touch.
Serving Ideas
This cake is versatile enough to serve in many ways:
- Pair with coffee or tea for an afternoon snack.
- Dress it up with fresh fruit and a dollop of whipped cream.
- Serve slices warm with a scoop of vanilla ice cream for dessert.
- Use it as a base for trifle with layers of fruit and cream.
Make Ahead and Storage
- Make Ahead: Bake the cake a day before serving to let the flavors deepen.
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keeps well in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Frequently Asked Questions
Can I make this without buttermilk?
Yes! You can substitute with 1 cup of milk mixed with 1 tablespoon lemon juice or vinegar. Let sit for 5 minutes before using.
Can I bake this in loaf pans instead of a bundt pan?
Absolutely. Divide the batter into two standard loaf pans and adjust baking time to 50–60 minutes.
Do I have to use the cream cheese glaze?
Not at all. You can use a simple vanilla glaze, dust with powdered sugar, or enjoy the cake plain.
Why did my pound cake turn out dense?
This can happen if the butter and sugar weren’t creamed properly or if the batter was overmixed.
Can I make this gluten-free?
Yes, simply swap the all-purpose flour for a 1:1 gluten-free baking blend.
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the definition of classic comfort baking. With its tender crumb, rich buttery flavor, and tangy-sweet glaze, it’s a cake that works for any occasion. Whether you’re serving it at a family dinner, a holiday brunch, or just treating yourself to a slice with coffee, this cake never disappoints.
Its versatility is part of the magic—you can dress it up with fruit, nuts, or chocolate, or enjoy it plain and simple. With straightforward ingredients and foolproof instructions, it’s an excellent recipe for both beginners and seasoned bakers. Once you try it, you’ll see why pound cake has stood the test of time, and why this version with buttermilk and cream cheese glaze is one you’ll want to keep in your regular rotation.
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Ingredients
- 3 cups 375 g all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 225 g unsalted butter, softened
- 2 1/2 cups 500 g granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup 240 ml buttermilk
For the Cream Cheese Glaze
- 4 oz 115 g cream cheese, softened
- 1 cup 120 g powdered sugar
- 2 –3 tablespoons milk adjust for desired consistency
- 1/2 teaspoon vanilla extract
Instructions
Step 1: Prepare the Oven and Pan
- Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or loaf pan. Preparing the pan well ensures your cake will release cleanly after baking.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening and avoids clumps later.
Step 3: Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. This step incorporates air into the batter, giving the cake its tender crumb.
Step 4: Add Eggs and Vanilla
- Beat in the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract for that classic warm flavor.
Step 5: Combine Wet and Dry Ingredients
- Add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined. Overmixing can lead to a dense cake.
Step 6: Bake the Cake
- Pour the batter into your prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before turning it onto a wire rack.
Step 7: Make the Cream Cheese Glaze
- In a medium bowl, beat the cream cheese until smooth. Gradually add powdered sugar and milk until the glaze reaches a pourable consistency. Stir in vanilla extract.
Step 8: Glaze and Serve
- Once the cake has cooled completely, drizzle the glaze generously over the top. Slice, serve, and enjoy the soft crumb paired with the creamy glaze.
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