Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

If you’ve ever dreamed of a cake that merges the classic richness of pound cake with the tangy, tender embrace of buttermilk, then this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is about to become your new favorite. It’s a heavenly slice that’s buttery soft and remarkably moist, crowned with a luscious cream cheese glaze that adds just the right balance of sweetness and tang. Perfect for celebrations or an everyday indulgence, this recipe delivers that nostalgic, homemade feeling with every bite.

Ingredients You’ll Need

The magic of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe lies in its simplicity. Each ingredient plays a crucial role in building the flavor, texture, and ultimate moistness of the cake, while the glaze pulls everything together into a sublime finish.

• 1 cup unsalted butter, softened: Adds richness and a silky texture to the cake’s crumb.
• 2 ½ cups granulated sugar: Sweetens the cake and helps create a tender crumb.
• 4 large eggs, room temperature: Provide structure and moisture, helping the cake rise beautifully.
• 1 tablespoon vanilla extract: Infuses the cake with that classic warm vanilla aroma and flavor.
• 3 cups all-purpose flour: Builds the body of the cake and keeps it sturdy yet soft.
• ½ teaspoon baking soda: Works with buttermilk to give the cake lift and crumb lightness.
• ½ teaspoon salt: Balances sweetness and enhances all the other flavors.
• 1 cup buttermilk, room temperature: Brings moisture and a subtle tang, making the cake wonderfully tender.

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened: Creates the glaze’s smooth, creamy base with a slight tang.
• 1 cup powdered sugar: Sweetens and thickens the glaze to perfection.
• 1–2 tablespoons milk: Adjusts the glaze’s consistency, making it easy to drizzle.
• ½ teaspoon vanilla extract: Enhances the glaze with warm vanilla notes that complement the cake.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Step 1: Prepare Your Pan and Oven

Begin by preheating your oven to 325°F (163°C). Grease and flour a bundt or tube pan thoroughly to ensure your cake releases effortlessly after baking. This step is key for that perfect shape and an easy, clean slice later on.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale—usually about 3 to 5 minutes. This stage is what creates the cake’s tender crumb and sweet base, so don’t rush it!

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition to fully incorporate them. Then stir in the vanilla extract, letting its fragrant warmth infuse the batter. This step ensures an even texture and a wonderful aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This mixture will be gradually folded into your wet ingredients, so having it evenly combined helps distribute the leavening agents perfectly throughout the batter.

Step 5: Mix Dry Ingredients Alternately with Buttermilk

Slowly add the flour mixture to the butter-egg mixture, alternating with the buttermilk. Start and finish with the flour, mixing gently just until combined after each addition. Overmixing here can toughen the cake, so keep it light and tender.

Step 6: Bake the Cake

Pour the batter into your greased and floured pan, smoothing the top with a spatula. Place it in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. When done, let the cake cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely. Cooling fully is crucial for your glaze to set beautifully.

Step 7: Prepare the Cream Cheese Glaze

While the cake cools, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then slowly mix in milk 1 tablespoon at a time until your glaze is pourable but still thick enough to cling to the cake. This luscious glaze will add a dreamy finish to your masterpiece.

Step 8: Glaze the Cake

Drizzle the cream cheese glaze generously over the cooled pound cake, letting it naturally drip and pool. This step not only adds flavor but also a gorgeous, glossy presentation that makes the cake irresistible.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Garnishes

To take this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe up a notch, consider adding fresh berries like strawberries or blueberries for bursts of color and freshness. A sprinkle of finely chopped toasted nuts or edible flowers can add texture and elegance, making it perfect for special occasions.

Side Dishes

This cake pairs beautifully with a scoop of vanilla bean ice cream or a dollop of whipped cream to add creaminess that complements the cake’s buttery richness. A hot cup of coffee or a teacup of chamomile makes an ideal companion, rounding out the experience with warmth and comfort.

Creative Ways to Present

Slice your pound cake thick for brunch gatherings or cut into bite-sized cubes to serve as part of a dessert buffet. You can even layer it with fresh fruit and whipped cream to create a quick trifle that elevates your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe into an impressive showstopper.

Make Ahead and Storage

Storing Leftovers

Leftover pound cake stays soft and delicious when stored at room temperature in an airtight container for up to 2 days. If you keep it covered well, the cream cheese glaze helps lock in moisture so every slice remains as tasty as the first.

Freezing

This cake freezes wonderfully! Wrap it tightly in plastic wrap and then foil, or place slices in a freezer bag with parchment paper between layers. Freeze for up to 3 months, then thaw overnight in the refrigerator for a fresh-from-the-oven taste any time.

Reheating

If you want to enjoy your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe warm, simply microwave a slice for 15 to 20 seconds or pop it in a low oven (about 300°F/150°C) for 10 minutes. This helps revive that fresh-baked softness and makes the glaze slightly melty—pure bliss.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar as a buttermilk substitute, the tangy flavor and tenderness that real buttermilk provides are hard to replicate exactly. For the best results with this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe, buttermilk is highly recommended.

What pan works best for this recipe?

A bundt or tube pan is ideal because it allows even baking and creates a beautiful shape that’s easy to slice and serve. However, you can also use a standard loaf pan; just adjust the baking time accordingly and check doneness with a toothpick.

How do I know when the cake is done baking?

Insert a toothpick into the thickest part of the cake. If it comes out clean or with just a few moist crumbs clinging to it, your cake is perfectly baked. This ensures moistness without being undercooked or dry.

Can I add flavor variations to the cake?

Absolutely! Adding a teaspoon of lemon zest or almond extract to the batter can add a delicious twist. You might also sprinkle in some chopped nuts or swirl in fruit preserves before baking for extra flair.

Is the cream cheese glaze necessary?

The cream cheese glaze is what gives this cake its signature finishing touch. It adds moisture, a slight tang, and sweetness that elevate the pound cake from simple to spectacular. That said, you can also serve it plain or dust it with powdered sugar for a lighter option.

Final Thoughts

If you’re looking for a dessert that feels like a warm hug and a celebration all at once, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. It’s straightforward to make, endlessly adaptable, and utterly delicious. Trust me, once you’ve tasted this cake, it will hold a special place in your heart and on your dessert table. Give it a try—you won’t regret it!

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