If you’re searching for a crowd-pleasing dessert that’s buttery, tender, and practically irresistible, look no further than this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. This classic cake is a celebration of simple ingredients, transformed by the magic of creaming, baking, and a lusciously sweet-tart glaze that drapes over every slice. Whether it’s for a special occasion or just a cozy afternoon treat, this pound cake will steal the show and have everyone reaching for seconds!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is just how elegantly simple the ingredient list is. Each component has a purpose, from the rich taste of real butter to the tang of buttermilk, ensuring a heavenly flavor and unbeatable texture every time.

Butter: Softened unsalted butter creates a plush, tender crumb and infuses every bite with rich dairy flavor.
Granulated Sugar: Sweetens the cake while helping to properly cream and aerate the batter for a light texture.
Eggs: Provide structure and richness, ensuring the cake holds together beautifully after baking.
Vanilla Extract: Adds classic, comforting aroma and warmth to both cake and glaze.
All-Purpose Flour: Offers just the right gluten content for a dense yet delicate pound cake crumb.
Baking Soda: Gives the batter a gentle lift, helping the cake rise perfectly without becoming overly airy.
Salt: Balances the sweetness and boosts all the other flavors in the recipe.
Buttermilk: Adds a signature tanginess and ensures maximum moisture for a melt-in-your-mouth texture.
Cream Cheese: Softened cream cheese forms the dreamy, tangy base for your glaze.
Powdered Sugar: Sweetens and thickens the cream cheese glaze without any grittiness.
Milk: Thins the glaze just enough for that perfect, pourable consistency.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prepare the Oven and Pan

Start by preheating your oven to 325°F (163°C). Give your 10-inch bundt or tube pan a thorough greasing and dusting of flour—this extra attention will guarantee a clean release and beautiful surface once the cake is turned out.

Step 2: Cream the Butter and Sugar

Grab a large bowl and beat your softened butter and sugar together until the mixture is light and fluffy, which takes about 3–4 minutes. This step is crucial, as it infuses air into your batter, ensuring your pound cake is never dense or heavy.

Step 3: Add the Eggs and Vanilla

Add the eggs one at a time, beating well after each addition, then stir in that beautiful vanilla. Don’t rush this process—the eggs emulsify with the fat to deliver the foundation of a fine-crumb cake.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, and salt. This short mixing ensures the leavening is well-dispersed for an even rise in the oven.

Step 5: Incorporate Dry Ingredients and Buttermilk

Alternately add the dry ingredients and buttermilk to the creamed mixture in three parts, beginning and ending with flour. Stir gently and only until just combined—overmixing will rob your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze of its delicate texture.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with the most inviting aroma! Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.

Step 7: Make the Cream Cheese Glaze

Beat your softened cream cheese until smooth, then add powdered sugar, milk, and vanilla. Mix until the glaze is creamy and pourable, never runny. This is the finishing touch that really takes your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze into a whole new realm of deliciousness.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

Sprinkle fresh berries, toasted nuts, or even a touch of lemon zest across your glazed cake to add color, texture, and a little extra sparkle. The cream cheese glaze acts as a delicious base for these simple finishing touches, making each slice look thoughtfully composed.

Side Dishes

Pairing this pound cake with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream can make dessert feel like a celebration. If you’re in the mood for something even more indulgent, offer fresh seasonal fruit or a spoonful of berry compote alongside each slice.

Creative Ways to Present

For a show-stopping presentation, try slicing the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze and layering the slices with extra glaze and sliced fruit in a trifle dish. Alternatively, cut it into small cubes and build parfaits with fruit and whipped cream for a fun twist on a classic dessert.

Make Ahead and Storage

Storing Leftovers

Your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will stay moist and flavorful for up to 3 days when stored at room temperature and covered tightly. Just keep it away from direct sunlight or heat for best results.

Freezing

If you have extra cake (or want to get ahead for a future gathering!), let it cool completely, then wrap individual slices or the whole cake tightly in plastic wrap and foil. Pop it in the freezer for up to 2 months; just be sure to wait and glaze the cake after thawing for best texture.

Reheating

To refresh each slice, simply let it come to room temperature or gently microwave for 10–15 seconds to loosen up the crumb and the glaze. A warm slice of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze can be pure comfort on a chilly day!

FAQs

Can I use low-fat buttermilk if that’s all I have?

Absolutely! While full-fat buttermilk gives the richest flavor, low-fat works beautifully and will still provide great tang and tenderness in your cake.

What if I don’t have a bundt pan?

You can bake this recipe in two loaf pans instead! Just start checking for doneness after about 45 minutes and adjust as needed since smaller pans bake faster.

How do I avoid overmixing the batter?

Use a gentle hand, and mix only until the dry ingredients are just combined with the wet. A few small streaks of flour are perfectly okay before pouring into the pan.

Can I add other flavors to the cake or glaze?

Definitely! A teaspoon of almond extract in the batter or a touch of citrus zest in the glaze can introduce a delightful twist without overshadowing the vanilla goodness.

Is it possible to make this cake gluten-free?

With a high-quality 1-to-1 gluten-free baking flour, you can swap out the all-purpose flour and still achieve a moist, tender Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.

Final Thoughts

I hope you’ll treat yourself (and your loved ones) to this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze soon. Few desserts feel as timeless or as comforting, and there’s simply nothing like the reaction when you offer up a homemade, sweetly glazed slice. Happy baking!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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4.8 from 20 reviews

Author: Emma
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion, from afternoon tea to special celebrations.

Ingredients

Scale

For the 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 glaze:

4 oz cream cheese (softened)
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

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Instructions

Preheat oven and prepare pan: Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
Mix butter and sugar: Cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
Combine dry and wet ingredients: Whisk together flour, baking soda, and salt. Add dry ingredients to wet mixture in three additions, alternating with buttermilk.
Bake: Pour batter into pan and bake for 60–70 minutes until a toothpick comes out clean.
Prepare glaze: Beat cream cheese until smooth, then add powdered sugar, milk, and vanilla. Drizzle over cooled cake.