If you’re on the hunt for a dessert that’s truly a showstopper yet completely comforting, let me introduce you to the marvelous Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. This cake is the kind of treat that fills your kitchen with the warm scent of vanilla and butter, inviting everyone to gather around for a slice. It strikes the perfect balance between dense and tender, with buttermilk adding just the right touch of tang to elevate every bite. The cream cheese glaze on top creates a luscious finish that’s sweet with a hint of tangy creaminess, making this cake not just a dessert but a memory waiting to be made.
Ingredients You’ll Need
These ingredients are wonderfully simple yet work together harmoniously to create the ultimate flavor and texture in this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. Each item serves a crucial role, whether it’s building the structure, adding moisture, or enriching the taste.
- All-purpose flour (2 ½ cups/315g): The foundation for the cake’s tender crumb and perfect density.
- Baking powder (1 tsp): Helps the cake rise beautifully without weighing it down.
- Baking soda (½ tsp): Enhances the crumb and balances the acidity from the buttermilk.
- Salt (½ tsp): Elevates the flavors and prevents sweetness from going flat.
- Unsalted butter (1 cup/227g), softened: For richness and buttery flavor that melts in your mouth.
- Granulated sugar (2 cups/400g): Sweetens the cake and helps with its tender texture.
- Large eggs (4), room temperature: Bind everything together and contribute to a velvety crumb.
- Pure vanilla extract (1 tbsp): The star flavor that infuses warmth and a sweet aroma.
- Buttermilk (1 cup/240ml), room temperature: Adds tanginess and keeps the cake moist and tender.
- Cream cheese (4 oz/113g), softened: The base for the luscious cream cheese glaze that complements the cake perfectly.
- Powdered sugar (1 ½ cups/180g): Sweetens and smooths the glaze for that perfect drip.
- Milk or heavy cream (2–3 tbsp): Adjusts glaze consistency to your liking, making it silky and pourable.
- Vanilla extract (1 tsp): Adds that final pop of flavor to the cream cheese glaze.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Preheat and Prepare Your Pan
Go ahead and preheat your oven to 350°F (175°C). While it warms, grease and flour an 8-inch round pan or Bundt pan. This step ensures your cake will lift out perfectly after baking without sticking to the sides.
Step 2: Whisk Together Dry Ingredients
In a medium bowl, sift together your flour, baking powder, baking soda, and salt. This not only mixes the leavening agents evenly but also aerates the flour, helping your cake stay light despite its pound cake richness.
Step 3: Cream Butter and Sugar Until Fluffy
Using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy – this usually takes about 3 to 4 minutes. This step is crucial as it builds the air pockets that lead to a tender crumb.
Step 4: Incorporate Eggs and Vanilla
Add your eggs one by one, making sure each is fully incorporated before adding the next. Then stir in the vanilla extract. Room temperature eggs mix better with butter and sugar, preventing curdling or separation.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Start by adding a portion of your flour mixture, then a splash of buttermilk, and continue alternating until all ingredients are combined. Be sure to begin and end with the dry ingredients. Mix until just combined to avoid overworking the batter, which can toughen the cake.
Step 6: Bake Your Cake to Golden Perfection
Pour the batter into the prepared pan and smooth the top. Bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Be patient – the wait is worth the reward!
Step 7: Cool Before Glazing
Let your cake cool in the pan for about 10 minutes. Then gently remove it and transfer it to a wire rack to cool completely. The glaze will drip beautifully only on a cooled cake.
Step 8: Prepare the Cream Cheese Glaze
Beat the softened cream cheese until silky and smooth. Gradually blend in the powdered sugar, then stir in the milk or cream, adding just enough to achieve a pourable glaze. Finish by mixing in the vanilla extract to tie all the flavors together.
Step 9: Glaze the Cake
Drizzle the cream cheese glaze lovingly over the cooled cake. Watch it cascade down the sides, setting a lovely, glossy finish. This final flourish turns a simple pound cake into a dessert that’s as beautiful as it is delicious.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Think fresh berries, a sprinkle of toasted nuts, or a dusting of powdered sugar for a touch of elegance. These additions add a burst of color, texture, and flavor that complement the creamy glaze and tender cake.
Side Dishes
This cake pairs wonderfully with a dollop of whipped cream, a scoop of vanilla ice cream, or a drizzle of berry compote. These sides balance the richness and add freshness, creating an inviting dessert experience.
Creative Ways to Present
For a festive touch, slice the pound cake and layer it with fresh fruit and cream for mini trifles. Or serve cake bites on a platter with toothpicks for easy sharing at gatherings. Presentation can turn your cake into a centerpiece everyone will admire.
Make Ahead and Storage
Storing Leftovers
Wrap the pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This helps maintain its moist texture and beautiful flavor without drying out.
Freezing
You can freeze the unglazed cake for up to 3 months. Wrap it twice in plastic wrap and then aluminum foil before placing it in the freezer. When ready to enjoy, thaw it overnight in the refrigerator and add the cream cheese glaze fresh for the best texture.
Reheating
If you want to enjoy your leftovers warm, slice and microwave each piece for about 10 to 15 seconds or warm them gently in a low oven. The cream cheese glaze can be added after warming to keep its perfect consistency.
FAQs
Can I use regular milk instead of buttermilk?
While regular milk will work, buttermilk’s acidity is key to creating the tender crumb and slight tang in this pound cake. If you don’t have buttermilk, you can make a substitute by adding one tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes before using.
Why is the cream cheese glaze important?
The cream cheese glaze provides a rich, silky contrast to the dense yet tender pound cake. Its tangy sweetness elevates the overall flavor and adds a glossy finish that makes the cake irresistible.
What type of pan should I use?
An 8-inch round or Bundt pan is ideal for this recipe to ensure the cake cooks evenly and has that classic pound cake shape. Just make sure to grease and flour the pan well to prevent sticking.
Can I make this cake dairy-free?
With some ingredient swaps like using dairy-free butter alternatives, plant-based buttermilk substitutes, and vegan cream cheese for the glaze, this recipe can be adapted to be dairy-free. Keep in mind texture and flavor might vary slightly.
How do I know when the cake is fully baked?
The best way to check is by inserting a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging, the cake is perfectly baked and ready to come out of the oven.
Final Thoughts
If you’re ready to bake a cake that truly feels like a warm hug in dessert form, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. It’s straightforward enough for baking beginners yet impressive enough to wow friends and family. Give it a try, and watch as it becomes your go-to for celebrations, Sunday treats, or whenever you want a slice of pure comfort.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Total Time: 1 hour 15 minutes
- Yield: 10 servings 1x
Description
This Vanilla Buttermilk Pound Cake is a moist and tender dessert featuring a rich blend of butter, sugar, and buttermilk flavored with pure vanilla extract. Finished with a smooth cream cheese glaze that adds a delightful tangy sweetness, it’s perfect for gatherings or an indulgent treat.
Ingredients
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
Cream Cheese Glaze
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Prepare an 8-inch round or Bundt pan by greasing and flouring it to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light, fluffy, and pale in color. This usually takes about 3–4 minutes and is crucial for a tender crumb.
- Add Eggs and Vanilla: Incorporate the eggs one at a time into the creamed butter and sugar mixture, beating well after each addition. Then mix in 1 tablespoon of pure vanilla extract to infuse the batter with flavor.
- Combine Ingredients: Gradually add the dry ingredients and buttermilk alternately to the wet mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overworking the batter and ensuring a soft texture.
- Bake: Pour the batter evenly into your prepared pan and bake in the preheated oven for 50–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Cool: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents the cake from breaking and ensures it sets properly.
- Make the Glaze: Beat the softened cream cheese until smooth with a mixer. Gradually add the powdered sugar, continuing to blend until fully incorporated. Add 2 to 3 tablespoons of milk or heavy cream to achieve your desired glaze consistency, then stir in 1 teaspoon of vanilla extract for added flavor.
- Glaze Cake: Once the cake is completely cooled, pour the cream cheese glaze over the top, letting it drip down the sides for an attractive finish. Allow the glaze to set slightly before serving.
Notes
- Ensure butter, eggs, and buttermilk are at room temperature to create a smooth batter and even baking.
- Do not overmix the batter once combining wet and dry ingredients to avoid a dense cake.
- You may substitute milk for the buttermilk if necessary, but the texture and flavor might slightly differ.
- The glaze can be made ahead and refrigerated; bring to room temperature before glazing the cake.
- If you don’t have a Bundt pan, a regular 8-inch round cake pan works perfectly fine.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
