Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

recip


This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the ultimate comfort dessert—moist, buttery, and bursting with warm vanilla flavor. The buttermilk adds a tender crumb, while the cream cheese glaze provides a rich, tangy finish that perfectly complements the cake. Whether you’re baking for a special occasion or simply craving a slice of homemade goodness, this pound cake is sure to become a family favorite. Let’s get baking!

Why You’ll Love This Recipe

  • Moist and Tender: The buttermilk ensures a soft, melt-in-your-mouth texture.
  • Classic Flavor: Warm vanilla and buttery notes make this cake timeless and versatile.
  • Easy to Make: Simple ingredients and straightforward steps make it accessible for bakers of all levels.
  • Perfect for Any Occasion: Great for brunches, potlucks, holidays, or an afternoon treat with coffee or tea.

Ingredients You’ll Need

For the Pound Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk, room temperature

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 2 tbsp unsalted butter, softened
  • 1 1/2 cups powdered sugar, sifted
  • 1/2 tsp pure vanilla extract
  • 2–3 tbsp milk (adjust for desired consistency)

Step-by-Step Instructions

1. Preheat and Prep

  1. Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan, or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

2. Cream the Butter and Sugar

  1. In a large mixing bowl, use a hand mixer or stand mixer to cream the butter and sugar together on medium speed for 3–4 minutes, until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

3. Alternate Dry Ingredients and Buttermilk

  1. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk (begin and end with the dry ingredients). Mix on low speed just until combined after each addition. Avoid overmixing to keep the cake tender.

 

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