Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
There’s nothing quite like the comforting aroma of a freshly baked vanilla buttermilk pound cake—rich, buttery, and perfectly moist with a tender crumb. Topped with a luscious cream cheese glaze, this classic dessert is a crowd-pleaser that’s surprisingly simple to make. Whether you’re a baking newbie or a seasoned pro, this recipe guarantees a delicious result every time.
Pound cake has been a staple in American baking since colonial times, originally made with a pound each of butter, sugar, eggs, and flour. Our modern twist keeps the tradition alive while adding tangy buttermilk for extra moisture and a velvety cream cheese glaze for a touch of indulgence. Plus, this recipe is versatile—perfect for brunch, afternoon tea, or dessert. Let’s get baking!
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 55–60 minutes
- Total Time: 1 hour 15 minutes
- Servings: 10–12 slices
Ingredients for Vanilla Buttermilk Pound Cake
- 1 ½ cups (340g) unsalted butter, softened
- 2 ½ cups (500g) granulated sugar
- 4 large eggs, room temperature
- 3 cups (360g) all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (240ml) buttermilk, room temperature
- 1 tablespoon pure vanilla extract
Optional Substitutions
| Ingredient | Substitute |
|---|---|
| Buttermilk | 1 cup milk + 1 tbsp lemon juice or vinegar (let sit 5 mins) |
| Unsalted butter | Salted butter (reduce added salt by ¼ tsp) |
| All-purpose flour | Gluten-free 1:1 baking flour blend |
Cream Cheese Glaze Ingredients
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
Step-by-Step Instructions
- Preheat & Prep: Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans.
- Cream Butter & Sugar: In a large bowl, beat softened butter and sugar on medium speed for 3–4 minutes until light and fluffy.
- Add Eggs: Beat in eggs one at a time, mixing well after each addition. Stir in vanilla.
- Combine Dry Ingredients: In a separate bowl, whisk flour, baking powder, and salt.
- Alternate Wet & Dry: Gradually add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined—don’t overmix!
- Bake: Pour batter into prepared pan(s). Bake for 55–60 minutes or until a toothpick inserted comes out clean. Cool in pan for 15 minutes, then transfer to a wire rack.
- Make Glaze: Beat cream cheese until smooth. Add powdered sugar, milk, vanilla, and salt. Drizzle over cooled cake.
Nutrition Information (Per Slice)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 480 | 68g | 21g | 6g |
Baking Tips for Success
- Room Temp Ingredients: Cold eggs or buttermilk can cause curdling. Let them sit out for 30 minutes before baking.
- Don’t Overmix: Stir just until ingredients combine to avoid a dense cake.
- Check for Doneness: If the top browns too quickly, tent with foil.
- Cool Completely: Glaze will melt if the cake is too warm.
FAQ
Can I freeze this pound cake?
Yes! Wrap unglazed cake tightly in plastic and freeze for up to 3 months. Thaw at room temperature before glazing.
Why did my cake sink in the middle?
This usually happens if the cake is underbaked or the oven temperature is too low. Use an oven thermometer for accuracy.
Can I skip the glaze?
Absolutely! The cake is delicious on its own, or try a dusting of powdered sugar instead.
Now that you’ve mastered this vanilla buttermilk pound cake, it’s time to enjoy a slice (or two) with your favorite coffee or tea. Happy baking!
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