If you are searching for a dessert that feels like a warm hug in cake form, then the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is your new best friend. This cake combines the rich, tender crumb of a classic pound cake with the slight tang of buttermilk, elevating it to something truly special. The luscious cream cheese glaze gently crowns the cake, adding a silky sweetness that perfectly balances each bite. It’s comfort food meeting elegance, making it ideal for any occasion—whether you’re sharing with loved ones or treating yourself to a cozy afternoon snack.

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

Ingredients You’ll Need

Gathering these ingredients is a breeze, and each one plays a crucial role in building the cake’s irresistible flavor and texture. From the velvety butter to the tangy buttermilk, every component works together in harmony.

1 ½ cups all-purpose flour: The backbone that gives the pound cake its perfect structure and crumb.
1 teaspoon baking powder: Leavens the cake just enough for a light and tender texture without losing density.
½ teaspoon salt: Enhances all the sweet and rich flavors, balancing the taste beautifully.
½ cup unsalted butter (room temperature): Adds richness and moisture, ensuring every slice melts in your mouth.
1 cup granulated sugar: Sweetens the cake while contributing to its delicate crust.
3 large eggs: Bind the ingredients, add moisture, and contribute to the cake’s lovely golden color.
1 teaspoon pure vanilla extract: Infuses a fragrant warmth and classic flavor that defines the cake.
½ cup buttermilk: Adds a subtle tang and tenderizes the crumb for that signature moistness.
4 oz cream cheese (softened): Key ingredient in the glaze, lending a creamy and tangy finish.
1 cup powdered sugar: Sweetens the glaze with a smooth texture that coats the cake perfectly.
2 tablespoons milk: Adjusts glaze consistency for that perfect pourable drip.
½ teaspoon vanilla extract: Echoes the flavor in the cake for a harmonious glaze.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (165°C). Prepare your loaf pan by greasing and flouring it or lining it with parchment paper. This simple step ensures your pound cake releases from the pan effortlessly, keeping its beautiful shape intact.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, baking powder, and salt in a medium bowl. This blends the leavening and seasonings evenly, making sure your pound cake rises uniformly and tastes balanced throughout.

Step 3: Cream Butter and Sugar

Using an electric mixer or a whisk, cream the room temperature butter with the granulated sugar until the mixture is light and fluffy. This process traps air which lifts the dense pound cake just enough to become tender and soft.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one by one, mixing well after each addition. Gradually beating in the eggs ensures smooth incorporation without curdling. Stir in the vanilla extract, which will infuse your cake batter with that beloved signature flavor.

Step 5: Alternate Dry Ingredients with Buttermilk

Slowly add the dry ingredient mix to the butter and egg mixture in parts, alternating with the buttermilk. Begin and end with the flour to maintain the batter’s consistency. Stir gently to combine without overmixing, preserving the cake’s tender crumb.

Step 6: Bake the Cake

Pour your batter into the prepared loaf pan and smooth the top evenly. Pop it into the oven for about 60 minutes or until a toothpick inserted in the center comes out clean. The lower temperature and longer bake timeframe help the cake stay moist while thoroughly cooked.

Step 7: Prepare the Cream Cheese Glaze

While the cake works its magic in the oven, prepare the glaze by placing softened cream cheese, powdered sugar, milk, and vanilla extract in a small saucepan over low heat. Whisk gently until the mixture becomes smooth and glossy but not boiling. Then remove it from heat and set aside.

Step 8: Cool and Glaze

Once baked, let the cake rest in the pan for 10 minutes to firm up before transferring it to a wire rack to cool completely. After cooling, generously drizzle the cream cheese glaze over the top. The glaze sets slightly for a gorgeous, glossy finish with every slice.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

To elevate your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze beautifully, consider a few thoughtful garnishes. Fresh berries such as raspberries or sliced strawberries add a bright contrast, while a sprinkle of toasted nuts provides a delightful crunch that complements the soft texture perfectly.

Side Dishes

This cake shines as a standalone treat but pairs wonderfully with side accompaniments. A dollop of lightly whipped cream or a scoop of vanilla bean ice cream creates a luscious experience, perfect for more indulgent dessert moments. For a fruitier twist, serve alongside stewed cherries or a citrus compote.

Creative Ways to Present

Presentation can turn this classic pound cake into a showstopper. Try serving it on a rustic wooden board with edible flowers for a charming touch. Slice the cake into thick slabs, layer with fresh fruit and glaze on mini dessert plates for a sophisticated tea party vibe. The versatility of the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze makes it a canvas for your creativity.

Make Ahead and Storage

Storing Leftovers

Store any leftover Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in an airtight container at room temperature for up to 3 days to keep it moist and fresh. If your kitchen is warm, refrigeration is fine but let the cake come to room temperature before serving for the best texture.

Freezing

This pound cake freezes beautifully. Wrap it tightly in plastic wrap and then foil to protect it from freezer burn. Freeze for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator before glazing or serving.

Reheating

If you want a fresh-from-the-oven feel, warm your slice in the microwave for about 15-20 seconds. This quick heat will revive the cake’s softness and make the cream cheese glaze wonderfully gooey again.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using to mimic the acidity, which helps tenderize the cake.

Is it necessary to use cream cheese in the glaze?

The cream cheese is what makes the glaze rich and tangy, perfectly complementing the sweet cake. You could substitute with mascarpone or even a sweet vanilla glaze, but the cream cheese glaze is a classic pairing for this recipe.

Can I bake this pound cake in a different pan?

This cake works best in a loaf pan for even baking and that traditional look, but you can also use a bundt pan. Just adjust the baking time accordingly and check for doneness with a toothpick.

How long will the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze stay fresh?

Freshly baked and glazed, this cake stays moist and delicious for about 3 days at room temperature when stored properly. After that, the texture may start to dry out, but it still tastes great when warmed up.

Can I add flavors or mix-ins to the cake?

Absolutely! Adding a handful of fresh berries, citrus zest, or chopped nuts can personalize this cake. Just fold them in gently during the batter assembly step to avoid overmixing.

Final Thoughts

There’s something truly special about the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze that makes it more than just a dessert—it’s an experience. From the first bite’s tender crumb to the smooth glaze that finishes each slice, it’s a recipe to keep in your back pocket for any time you want to spread a little joy. So grab your ingredients, bake it with love, and share the magic with people you cherish.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

★★★★★

5.2 from 13 reviews

Author: Jack
Total Time: 1 hour 15 minutes
Yield: 1 loaf cake (8 servings) 1x
Diet: Vegetarian

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Description

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender, and rich cake perfect for any occasion. The classic pound cake is elevated with the subtle tang of buttermilk and a luscious cream cheese glaze that adds sweetness and a smooth finish. Easy to bake and wonderfully flavorful, this cake pairs perfectly with tea or coffee, or as a delightful dessert.

Instructions

Preheat and Prepare Pan: Preheat your oven to 325°F (165°C). Grease and flour a loaf pan, or line it with parchment paper to prevent sticking.
Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of leavening agents. Set aside.
Cream Butter and Sugar: Using an electric mixer or whisk, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 3-4 minutes. This step incorporates air for a tender crumb.
Add Eggs and Vanilla: Add eggs one at a time, mixing well after each to maintain emulsion. Then beat in the vanilla extract until well combined.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined—avoid overmixing to ensure the cake remains tender.
Fill the Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula.
Bake the Cake: Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean. Start checking around 55 minutes to prevent overbaking.
Prepare the Glaze: While the cake bakes, combine softened cream cheese, powdered sugar, milk, and vanilla extract in a small saucepan over low heat. Whisk continuously until smooth and well blended, then remove from heat.
Cool the Cake: Once baked, let the cake cool in the pan for 10 minutes to set, then transfer to a wire rack to cool completely.
Glaze and Serve: Drizzle the cream cheese glaze over the cooled pound cake. Slice and serve for a rich, delicious treat.

Notes

Ensure the butter and cream cheese are at room temperature for smooth blending and better texture.
Do not overmix the batter after adding flour to avoid a dense cake.
For an extra moist cake, you can brush the cooled cake with buttermilk before glazing.
If you prefer a thicker glaze, reduce the milk by half.
This cake can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cake)
Calories: 320
Sugar: 22g
Sodium: 190mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0.4g
Carbohydrates: 34g
Fiber: 0.5g
Protein: 5g
Cholesterol: 95mg

Keywords: vanilla pound cake, buttermilk cake, cream cheese glaze, easy pound cake, classic dessert, moist cake