If there’s one dessert that guarantees oohs and ahhs every time it hits the table, it’s the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. This dreamy cake is everything you hope for in a classic pound cake: plush, tender crumb bursting with fragrant vanilla, made extra rich and moist from tangy buttermilk. The silky cream cheese glaze on top adds the final flourish, draping the golden cake in sweet decadence. Whether it’s a family celebration, Sunday supper, or an afternoon craving, this treat never disappoints and always feels special.
Ingredients You’ll Need
It’s amazing how something so indulgent springs from just a handful of simple, readily available ingredients. Each one has a special job, coming together to create incredible flavor and texture in every bite of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
- Unsalted butter (1 cup): The backbone of classic pound cake, butter delivers richness and a tender crumb.
- Granulated sugar (2 cups): Sweetens the cake while helping create structure and moisture.
- Large eggs (4): Bring lift, binding, and that beautiful, custardy texture.
- Vanilla extract (1 tablespoon): Deepens flavor and infuses the cake with an irresistible aroma.
- All-purpose flour (3 cups): Reliable structure for that perfect, sliceable loaf.
- Baking soda (1/2 teaspoon): Works with the buttermilk to ensure the cake rises just right.
- Salt (1/2 teaspoon): Brings all the flavors into sharp, delicious focus.
- Buttermilk (1 cup): Adds tang and keeps the cake ultra-moist and tender.
- Cream cheese (4 oz, softened): The secret to a lusciously creamy glaze that clings perfectly to the cake.
- Powdered sugar (1 cup): Dissolves smoothly into the glaze for that velvety finish.
- Vanilla extract (1/2 teaspoon): Rounds out the sweetness in the glaze with warm, floral notes.
- Milk (2–3 tablespoons): Adjusts the glaze to that ideal pourable, drizzly consistency.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C) so it’s nice and hot when you’re ready. Generously grease a 10-inch bundt pan or tube pan with butter or nonstick spray, and be sure to dust it with flour to prevent any sticking. This simple step means you’ll turn out a cake worthy of a bakery window—no stressful pan disasters!
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until truly light and fluffy. This takes about 3–5 minutes and is the not-so-secret trick to a gorgeously tender Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. Your mixture should look pale and increase in volume—don’t rush it!
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, letting each one fully incorporate before adding the next. This keeps your batter silky and stable. Once all the eggs are in, stir in the vanilla extract for that dreamy aroma that sets the whole tone of the cake.
Step 4: Mix Dry Ingredients Separately
In another bowl, whisk together the flour, baking soda, and salt. You want these combined well now so that in your final batter, the cake bakes up evenly without any surprises—nobody wants a mouthful of soda or an overly salty bite.
Step 5: Combine Batter Components
Add the dry ingredients to your creamed mixture in three parts, alternating with the buttermilk, and begin and end with the flour. So, start with flour, then buttermilk, and repeat, finishing with the flour. This method prevents overmixing and keeps your pound cake crumb delicately moist.
Step 6: Bake
Pour the finished batter into your prepared pan, smoothing out the top. Pop it in the oven and bake for 60 to 70 minutes. Test doneness by inserting a toothpick into the center—if it comes out clean, your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is ready for its close-up. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Step 7: Make and Add the Cream Cheese Glaze
For the glaze, beat the softened cream cheese until creamy, then add in the powdered sugar and vanilla. Gradually incorporate milk, one tablespoon at a time, until you get a silky-smooth, pourable consistency. Drizzle the glaze generously over the completely cooled cake. Wait for the glaze to set—if you can—and then slice into your masterpiece!
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Garnishes
Take this showstopper up another notch with simple garnishes. A handful of fresh berries, a scattering of toasted nuts, or even a shower of lemon or orange zest on top of the glaze creates visual drama and adds fresh, bright flavor. The subtle tang of the cream cheese pairs beautifully with fruit and citrus.
Side Dishes
Pair your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze with a bowl of lightly sweetened whipped cream, a scoop of vanilla ice cream, or even a fresh fruit salad for a lovely contrast in textures and temperatures. If serving at brunch, flavorful sides like espresso or cold brew coffee round out the experience beautifully.
Creative Ways to Present
This cake looks spectacular as a centerpiece on a classic cake stand, but you can also slice it thick and layer with berries and extra glaze for an individual shortcake presentation. Try using a decorative bundt pan for elegant details, or cut into cubes and serve parfait-style in glasses for a modern touch.
Make Ahead and Storage
Storing Leftovers
Simply cover your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze tightly with plastic wrap or store under a cake dome at room temperature for up to 3 days. If your kitchen is especially warm, refrigerate to keep the glaze fresh and the crumb moist.
Freezing
To freeze, wrap unglazed cake slices or the entire cake tightly in plastic wrap followed by foil. Store in the freezer for up to 3 months. Thaw in the refrigerator and glaze just before serving for maximum freshness.
Reheating
If you like your pound cake a little warm, reheat individual slices in the microwave for 10–15 seconds. For more even warming, pop slices in a 300°F oven for about 8–10 minutes. The glaze stays creamy and lush, and the cake tastes bakery-fresh again.
FAQs
What makes this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze so moist?
The secret is the combination of room temperature butter, eggs, and the tangy buttermilk. Each plays a role in creating a dense but tender crumb that stays luscious for days, even after glazing.
Can I use a different pan if I don’t have a bundt or tube pan?
Absolutely! A standard loaf pan or two will work just fine, though you may need to adjust the baking time—check for doneness early to be sure you don’t overbake.
Is there a substitute for buttermilk?
If you’re out of buttermilk, simply mix 1 cup of milk with a tablespoon of lemon juice or white vinegar and let it sit for 5–10 minutes. It’ll give you that same delicious tang and tender crumb.
How can I tell when the pound cake is done baking?
The best way is to insert a toothpick or skewer into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is ready to come out of the oven.
Can I make the glaze ahead of time?
Yes! The cream cheese glaze can be stored in an airtight container in the refrigerator for up to 3 days. Just give it a good stir before using—if it thickens too much, add a splash of milk to loosen.
Final Thoughts
There’s something magical about sharing a slice of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. It’s comfort and celebration, nostalgia and pure pleasure, all in one gorgeous dessert. Pick a day, gather your ingredients, and treat yourself and your favorite people to a cake that always feels like home.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich and buttery goodness of this Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. This classic recipe is perfect for any occasion, from afternoon tea to special celebrations.
Ingredients
For the pound cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the cream cheese glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven: Preheat the oven to 325°F (163°C) and grease/flour a 10-inch bundt or tube pan.
- Cream butter and sugar: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time and add vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Add dry ingredients to butter mixture alternately with buttermilk.
- Bake: Pour batter into pan and bake for 60–70 minutes until a toothpick comes out clean. Cool in pan then transfer to a rack.
- Make glaze: Beat cream cheese until smooth, add powdered sugar, vanilla, and milk to desired consistency. Drizzle over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers covered at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38 g
- Sodium: 220 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 57 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 105 mg
