Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Introduction

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender dessert perfect for any occasion. The rich cake pairs beautifully with a tangy, smooth glaze that adds just the right touch of sweetness.

Ingredients

• 3 cups (375 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 2 1/2 cups (500 g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (240 ml) buttermilk
• 4 oz (115 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2-3 tablespoons milk (adjust for desired consistency)
• 1/2 teaspoon vanilla extract (for the glaze)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a loaf pan to prepare for baking.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt. Set this dry mixture aside.
3. Step 3: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes.
4. Step 4: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Step 5: Alternately add the dry ingredients and buttermilk to the butter mixture in three additions, starting and ending with the dry ingredients. Mix just until combined.
6. Step 6: Pour the batter into the prepared pan and smooth the surface evenly.
7. Step 7: Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
8. Step 8: Allow the cake to cool in the pan for 10 minutes, then remove it onto a wire rack to cool completely.
9. Step 9: To make the glaze, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until smooth and pourable. Stir in the vanilla extract.
10. Step 10: Once the cake is fully cooled, drizzle the cream cheese glaze over the top.
11. Step 11: Slice and enjoy your delicious vanilla buttermilk pound cake!

Tips & Variations

• Use room temperature ingredients for smoother batter and better texture.
• For a citrus twist, add 1 tablespoon of lemon or orange zest to the batter.
• Instead of buttermilk, you can use regular milk with 1 tablespoon of lemon juice or vinegar added to sour it.
• Adjust the glaze thickness by adding more milk for a thinner drizzle or more powdered sugar for a thicker glaze.
• Try adding chopped nuts or chocolate chips to the batter for extra flavor and texture.

Storage

Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Before serving, bring refrigerated cake back to room temperature or warm slightly for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different pan to bake this cake?

Yes, a 10-cup bundt pan or a standard loaf pan works well. Baking times may vary slightly depending on the pan used; check doneness with a toothpick.

How do I know when the cake is done?

The cake is ready when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs attached.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

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★★★★★

4.4 from 59 reviews

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender cake that combines the rich flavors of vanilla and buttermilk. The cake is baked to perfection and finished with a smooth, sweet cream cheese glaze, making it an irresistible dessert for any occasion.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 25 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups (375 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 2 1/2 cups (500 g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (240 ml) buttermilk

For the Cream Cheese Glaze:

• 4 oz (115 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk (adjust for desired consistency)
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Oven and Pan: Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a loaf pan to ensure the cake doesn’t stick.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together with an electric mixer for about 3-4 minutes until the mixture is light and fluffy, creating a smooth base for the cake.
4. Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to incorporate fully. Then stir in the vanilla extract for flavor.
5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk—starting and ending with the dry ingredients. Mix gently after each addition until just combined to avoid overmixing.
6. Bake the Cake: Pour the prepared batter into your greased pan and smooth the top with a spatula for an even bake.
7. Bake Time: Place the pan in the preheated oven and bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully cooked.
8. Cool the Cake: Let the cake cool in the pan for 10 minutes to set, then carefully turn it out onto a wire rack to cool completely before glazing.
9. Make the Cream Cheese Glaze: In a medium bowl, beat the softened cream cheese until smooth and creamy. Gradually add the powdered sugar and 2-3 tablespoons of milk, mixing until the glaze is smooth and pourable. Stir in the vanilla extract for added flavor.
10. Glaze the Cake: Once the cake is completely cooled, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides beautifully.
11. Serve and Store: Slice the cake and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or refrigerated for up to 5 days to maintain freshness.

Notes

• Ensure the butter is properly softened for easier creaming and better texture.
• Do not overmix the batter once the dry ingredients are combined to avoid a dense cake.
• If you don’t have buttermilk, you can substitute with regular milk plus 1 tablespoon of lemon juice or vinegar as a homemade buttermilk substitute.
• The glaze consistency can be adjusted by adding more milk for a thinner glaze or less for a thicker drizzle.
• Check cake doneness starting at 60 minutes to avoid overbaking, as oven temperatures may vary.
• Using a bundt pan will give a more decorative shape, but a loaf pan works well too.

Keywords: Vanilla Pound Cake, Buttermilk Cake, Cream Cheese Glaze, Bundt Cake, Classic Dessert, Moist Cake, Easy Pound Cake