If you’re on the hunt for a dessert that feels like a warm hug in cake form, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. It’s a tender, buttery pound cake with a delicate crumb, perfectly balanced by a tangy-sweet cream cheese glaze. The combination of vanilla and buttermilk makes every bite rich and moist, while the smooth glaze adds an irresistible shine and flavor boost. Whether it’s for a special occasion or a casual treat, this recipe will quickly become one of your favorites to bake and share.
Ingredients You’ll Need
Gathering the right ingredients is the first step to baking a truly delicious pound cake. Each component plays a vital role in creating that perfect balance of flavor, texture, and moisture, making this cake a guaranteed crowd-pleaser.
- All-purpose flour: The cake’s sturdy base, providing structure and body while keeping the crumb tender.
- Baking powder: Just enough to give the cake a light lift without overpowering its dense richness.
- Salt: Enhances all the flavors, balancing the sweetness beautifully.
- Unsalted butter: Brings creaminess and richness; make sure it’s softened for easy creaming.
- Granulated sugar: Sweetens the cake and helps create that tender, moist crumb.
- Large eggs: Act as a binder and add richness and moisture to the batter.
- Vanilla extract: Infuses the cake with its signature sweet and aromatic flavor.
- Buttermilk: Adds a slight tang and moisture that make the cake incredibly tender.
- Cream cheese: Softened for the glaze, it brings tanginess and a creamy texture.
- Powdered sugar: Sweetens and smooths the glaze into a perfect drizzle consistency.
- Milk: Thins the glaze to pourable perfection.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Preheat and prepare your pan
Start by preheating your oven to 325°F (163°C). Grease and flour a bundt or loaf pan well to prevent sticking, ensuring your cake bakes evenly and releases easily.
Step 2: Mix dry ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution and helps your cake rise perfectly while maintaining a tight crumb.
Step 3: Cream butter and sugar
Using a mixer, beat the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale. This step is essential for trapping air to create that tender crumb in the cake.
Step 4: Add eggs and vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then mix in the vanilla extract for that classic, inviting aroma.
Step 5: Alternate adding dry ingredients and buttermilk
Reduce mixer speed to low, adding the flour mixture and buttermilk alternately in three parts, starting and ending with the flour. This technique keeps the batter smooth and prevents overmixing, which could toughen the cake.
Step 6: Bake the cake
Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden and springy to the touch.
Step 7: Prepare the cream cheese glaze
While the cake cools for about 15 minutes, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Adjust the milk slightly if you want a thinner or thicker glaze.
Step 8: Glaze the cake
Invert the cooled cake onto a cooling rack placed over parchment or a baking sheet. Generously drizzle the cream cheese glaze over the top, letting it cascade down the sides for a gorgeous finish.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Fresh berries or a sprinkle of toasted nuts add a lovely texture contrast and a pop of color that complements the classic vanilla flavor beautifully.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of freshly whipped cream pairs wonderfully with each slice, creating a lush, indulgent dessert experience.
Creative Ways to Present
Slice the cake into thick wedges and serve on a rustic wooden board adorned with edible flowers or dust lightly with powdered sugar for added charm at your next gathering.
Make Ahead and Storage
Storing Leftovers
Keep your pound cake fresh by storing it in an airtight container at room temperature for up to three days. This helps retain its moisture and keeps the glaze intact.
Freezing
You can freeze the pound cake wrapped tightly in plastic wrap and then foil for up to three months. Thaw overnight at room temperature before glazing and serving to enjoy that fresh-baked flavor.
Reheating
To warm slices, pop them in the microwave for about 15-20 seconds or briefly heat in a toaster oven until just warm, bringing back that homemade, comforting feeling.
FAQs
Can I use regular milk instead of buttermilk?
Yes, but for the best results, add 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and let it sit for 5 minutes. This homemade buttermilk substitute adds the right acidity to tenderize the cake.
Is it possible to make this cake gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that includes xanthan gum to maintain the cake’s structure and texture.
Can I make the cream cheese glaze ahead of time?
Yes, prepare the glaze up to a day in advance and store it covered in the refrigerator. Give it a quick stir before glazing to restore its smooth texture.
What can I do if my glaze is too thick?
Add a little more milk, a teaspoon at a time, until it reaches a drizzleable consistency that suits your taste and presentation style.
How do I know when the pound cake is done baking?
Insert a toothpick or cake tester into the center—if it comes out clean or with a few moist crumbs, your cake is perfectly baked and ready to come out of the oven.
Final Thoughts
There’s something truly special about the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe—its simplicity paired with rich, comforting flavors makes it a joy to bake and share. I can’t wait for you to try it and experience the warm, buttery goodness combined with that silky glaze that makes every bite a little celebration.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 to 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Buttermilk Pound Cake offers a moist and tender crumb with a rich, buttery flavor enhanced by the tang of buttermilk and a hint of vanilla. Topped with a luscious cream cheese glaze, this classic dessert is perfect for gatherings or a comforting treat any time of year.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to ensure it reaches the proper temperature while you prepare the batter.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, about 4-5 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully. Then mix in the tablespoon of vanilla extract.
- Incorporate Dry Ingredients and Buttermilk: Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix each addition on low speed just until combined to prevent overmixing.
- Prepare Baking Pan: Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Pour and Bake: Pour the batter evenly into the prepared pan, smoothing the top. Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely.
- Make Cream Cheese Glaze: In a small bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, beating until the glaze is smooth and pourable.
- Glaze the Cake: Once the cake is fully cooled, drizzle the cream cheese glaze evenly over the top. Let the glaze set for about 15-20 minutes before serving.
Notes
- Ensure butter and cream cheese are softened to room temperature for smooth mixing and a tender crumb.
- Do not overmix the batter once the flour is added to maintain a light texture.
- If your oven runs hot, start checking the cake at 65 minutes to avoid overbaking.
- For a richer flavor, you can substitute half the all-purpose flour with cake flour.
- Store the cake covered at room temperature for up to 2 days or refrigerate for up to a week.
