This Vanilla Buttermilk Pound Cake is a classic dessert that’s rich, moist, and full of comforting vanilla flavor. Made with buttermilk for a tender crumb and topped with a tangy cream cheese glaze, it’s the perfect cake for holidays, special occasions, or a cozy afternoon treat.
Why You’ll Love This Cake
- Ultra-moist and tender thanks to the buttermilk
- Simple, classic vanilla flavor that everyone loves
- Tangy cream cheese glaze adds a sweet finish
- Great for make-ahead and freezes well
- Elegant enough for guests, easy enough for everyday
Ingredients
For the Pound Cake:
- 3 cups (375g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup (225g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240ml) buttermilk
For the Cream Cheese Glaze:
- 4 oz (115g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2–3 tbsp milk (adjust for consistency)
- ½ tsp vanilla extract
Instructions
- Prepare Oven & Pan: Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or two loaf pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter & Sugar: In a large bowl, beat the softened butter and sugar on medium speed until light and fluffy, about 3–4 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then add the vanilla extract.
- Combine with Buttermilk: Add dry ingredients to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix until just combined.
- Bake: Pour the batter into the prepared pan. Smooth the top and bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes. Turn it out onto a wire rack to cool completely.
- Make Glaze: Beat the cream cheese until smooth. Add powdered sugar and vanilla, then mix in the milk a tablespoon at a time until the glaze reaches your desired consistency.
- Glaze the Cake: Drizzle glaze over the cooled cake. Let set before slicing.
Tips & Variations
- Add lemon zest to the batter for a bright citrus twist
- Stir chopped pecans or walnuts into the batter for texture
- Use chocolate ganache instead of cream cheese glaze for a richer finish
- Substitute vanilla extract with almond or coconut for a flavor variation
- For a gluten-free version, use a 1:1 gluten-free flour blend
Storage & Make-Ahead
- Store at room temperature in an airtight container for up to 2 days
- Refrigerate for up to 5 days
- Freeze (unglazed) for up to 3 months; thaw overnight and glaze before serving
FAQs
Can I use regular milk instead of buttermilk? Yes, make a substitute by mixing 1 tbsp vinegar or lemon juice with 1 cup milk and letting it sit for 5 minutes.
How do I prevent the cake from sticking to the pan? Grease and flour the pan thoroughly, ensuring all edges and crevices are coated.
Can I use a different type of pan? Yes, this recipe also works in two loaf pans or a 9×13-inch pan; adjust baking time accordingly.
Can I use salted butter? Yes, reduce the added salt in the recipe by half.
What can I use instead of cream cheese in the glaze? Mascarpone or a simple powdered sugar glaze works well.
Conclusion This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a showstopping yet simple dessert that never goes out of style. Serve it with fresh berries, a cup of tea, or just enjoy a slice on its own—either way, it’s bound to become a favorite.
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