Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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Introduction

If you’re searching for a soft, buttery, and moist pound cake, this Vanilla Buttermilk Pound Cake is a must-try! The secret ingredient—buttermilk—creates an ultra-tender crumb, while a rich cream cheese glaze adds the perfect finishing touch.

This cake is ideal for birthdays, holidays, or simply as an afternoon treat with coffee. The combination of vanilla, tangy buttermilk, and velvety glaze makes every bite pure indulgence. Let’s bake this delightful cake!

Ingredients

For the Pound Cake:

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk
  • ½ cup sour cream

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Preparation

Step 1: Prepare the Cake Batter

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan.
  2. In a medium bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).
  4. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Mix in sour cream, followed by alternating buttermilk and flour mixture, beginning and ending with the dry ingredients.
  6. Beat until just combined (don’t overmix).

Step 2: Bake the Cake

  1. Pour the batter into the prepared pan and smooth the top.
  2. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
  3. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Glaze

  1. In a bowl, beat softened cream cheese until smooth.
  2. Add powdered sugar, milk, and vanilla extract. Mix until a pourable consistency is reached. (Add more milk if needed.)
  3. Drizzle over the cooled cake.

Variations

  • Lemon Twist: Add 1 teaspoon lemon zest to the batter for a citrusy kick.
  • Chocolate Drizzle: Drizzle melted dark chocolate over the glaze for a decadent touch.
  • Nutty Addition: Sprinkle chopped pecans or almonds on top of the glaze.
  • Spiced Version: Add ½ teaspoon cinnamon for a warm, cozy flavor.

COOKING Notes

  • Use room-temperature ingredients for a smooth batter.
  • Do not overmix the batter; it can make the cake dense.
  • If the cake starts browning too quickly, cover it loosely with foil.
  • Let the cake cool completely before adding the glaze to prevent melting.

Serving Suggestions

  • Enjoy with a hot cup of coffee or tea.
  • Serve with a side of fresh berries.
  • Add a scoop of vanilla ice cream for an extra indulgence.
  • Sprinkle with a dusting of powdered sugar for a bakery-style look.

Tips

✔ For extra moisture, brush the cake with a simple syrup (equal parts sugar and water heated until dissolved).
✔ Make ahead: The cake can be baked a day in advance and glazed before serving.
✔ Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
✔ Freeze it: Wrap slices tightly in plastic wrap and freeze for up to 3 months.

Prep Time: 20 minutes

Cooking Time: 1 hour 10 minutes

Total Time: 1 hour 30 minutes

Nutritional Information (Per Serving)

(Approximate values based on 12 servings)

  • Calories: 430
  • Protein: 6g
  • Carbohydrates: 58g
  • Fat: 18g
  • Sodium: 200mg
  • Sugar: 40g

FAQs

Q1: Can I use regular milk instead of buttermilk?

Yes, buttermilk gives the cake extra tenderness. If substituting, mix 1 cup whole milk with 1 tablespoon lemon juice and let sit for 5 minutes.

Q2: Can I make this cake gluten-free?

Yes! Use a 1:1 gluten-free baking flour in place of all-purpose flour.

Q3: How do I keep the glaze from being too runny?

If the glaze is too thin, add more powdered sugar. If too thick, add a little more milk.

Q4: Can I make cupcakes with this recipe?

Yes! Fill cupcake liners ¾ full and bake at 350°F (175°C) for 18-22 minutes.

Q5: Can I use a different pan?

Yes! You can bake this in:

  • Bundt Pan: 60-70 minutes
  • Loaf Pans (two 9×5-inch): 50-55 minutes
  • Cake Pans (two 9-inch rounds): 30-35 minutes

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a buttery, moist, and rich dessert that’s perfect for any occasion. The tangy buttermilk and sweet cream cheese glaze create a balance of flavors that everyone will love. Whether served on its own, with fresh fruit, or a scoop of ice cream, this cake is guaranteed to impress!

Give this recipe a try and enjoy every delicious bite! 🍰

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