When it comes to classic desserts, few can rival the timeless appeal of a rich, buttery pound cake. This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze takes the traditional recipe to the next level with a moist, tender crumb thanks to the addition of buttermilk. Topped with a luscious cream cheese glaze, this cake is the perfect balance of sweetness and tang. Whether you’re hosting a family gathering, celebrating a special occasion, or simply craving a comforting homemade treat, this cake is guaranteed to impress. With its easy-to-follow steps and simple ingredients, this pound cake is accessible for bakers of all levels. The cake’s rich vanilla flavor shines through in every bite, while the cream cheese glaze adds a smooth, indulgent finish. This dessert is perfect for any time of year, making it a versatile addition to your baking repertoire.

Why You’ll Love This Recipe

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is everything you want in a classic cake—moist, flavorful, and beautifully textured. The combination of buttermilk and butter creates a cake that’s perfectly moist, while the addition of a cream cheese glaze adds a delightful tangy sweetness to every bite. What’s more, the recipe is simple enough to make without requiring advanced baking skills. The cake is easy to prepare, yet it yields a show-stopping dessert that will have your guests asking for the recipe. Whether served on its own or as part of a larger spread, this cake is always a crowd-pleaser.

Ingredients

Unsalted butter
Sugar
Eggs
Vanilla extract
All-purpose flour
Baking soda
Buttermilk

For Cream Cheese Glaze:

Cream cheese
Powdered sugar
Vanilla extract
Milk

Variations

While this Vanilla Buttermilk Pound Cake is delicious as is, there are several ways to customize it to your taste:

Add citrus zest: Stir in some lemon or orange zest for a bright, refreshing twist.
Mix in chocolate chips: Add semi-sweet or milk chocolate chips to the batter for a decadent treat.
Use a different extract: Swap the vanilla extract for almond extract or even coconut extract for a unique flavor profile.
Incorporate fruit: Add fresh berries, such as blueberries or raspberries, into the batter for a fruity addition that complements the richness of the cake.
Nuts: Chop and add walnuts or pecans for extra texture and a nutty flavor.

How to Make the Recipe

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan to ensure the cake releases easily after baking.

Step 2: Cream Together the Butter and Sugar

In a large mixing bowl, beat the softened butter and sugar together until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, making sure to mix well after each addition. Then, stir in the vanilla extract.

Step 4: Combine the Dry Ingredients and Buttermilk

In a separate bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture, mixing until just combined after each addition.

Step 5: Bake the Cake

Pour the batter into the prepared bundt pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 6: Cool the Cake

Allow the cake to cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Glaze

For the glaze, beat the softened cream cheese, powdered sugar, and vanilla extract together until smooth. Gradually add milk, one tablespoon at a time, until the glaze reaches your desired consistency.

Step 8: Drizzle the Glaze Over the Cake

Once the cake has cooled completely, drizzle the cream cheese glaze over the top, allowing it to drip down the sides for an elegant finish.

Tips for Making the Recipe

Room temperature ingredients: Make sure your butter and eggs are at room temperature before starting. This ensures they incorporate smoothly into the batter.
Don’t overmix the batter: When adding the dry ingredients, mix just until combined to avoid a dense cake.
Test for doneness: The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.
Cool before glazing: Let the cake cool completely before adding the cream cheese glaze to avoid it melting off the cake.
Use full-fat cream cheese: For a rich and smooth glaze, opt for full-fat cream cheese rather than a low-fat version.

How to Serve

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is perfect for any occasion. Serve it as an after-dinner dessert, with a cup of tea, or as part of a brunch spread. For added flair, garnish with fresh berries or a dusting of powdered sugar. It’s also delightful when paired with a scoop of vanilla ice cream or a dollop of whipped cream.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store the cake in an airtight container at room temperature for up to 3 days. The glaze may lose some of its luster, but the cake will remain deliciously moist.

Freezing

To freeze the cake, wrap it tightly in plastic wrap and aluminum foil, or place it in an airtight container. Freeze for up to 2-3 months. If you want to freeze individual slices, wrap each slice separately for easy portioning.

Reheating

Allow the cake to thaw at room temperature if frozen. If you’d like to enjoy it warm, microwave individual slices for 10-15 seconds.

FAQs

1. Can I use a different type of pan?

Yes! You can use a regular 9×13-inch baking pan instead of a bundt pan. Just keep in mind that the baking time may vary, so be sure to check for doneness with a toothpick.

2. Can I use regular milk instead of buttermilk?

Buttermilk is key for the moist texture of this cake. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes before using.

3. Can I make the cake without the cream cheese glaze?

Absolutely! The pound cake is delicious on its own, or you can dust it with powdered sugar for a simpler finish.

4. Can I make this cake ahead of time?

Yes, you can bake the cake a day in advance. Just store it in an airtight container at room temperature and glaze it before serving.

5. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work just as well for creaming the butter and sugar, as well as mixing in the eggs and dry ingredients.

6. How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean. If the toothpick comes out with batter, continue baking and check again in a few minutes.

7. Can I freeze the cream cheese glaze?

Yes, you can freeze the cream cheese glaze in an airtight container for up to 3 months. Thaw in the refrigerator and re-whisk before using.

8. How should I store the cake if I have leftovers?

Store the leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

9. Can I use salted butter for this recipe?

It’s best to use unsalted butter for baking, as it allows you to control the salt content in the cake and glaze. If you only have salted butter, reduce the amount of added salt in the recipe.

10. Can I double the recipe?

Yes, you can double the recipe to make a larger batch. Just be sure to adjust the baking time if using a larger pan or two pans.

Conclusion

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the perfect dessert for any occasion. Its rich, buttery flavor and tender crumb make it a standout treat, while the smooth and tangy cream cheese glaze takes it to the next level. Whether you’re serving it for a special celebration or enjoying a slice with a cup of coffee, this cake is sure to be a hit with everyone who tastes it. With its easy preparation and irresistible flavor, this recipe is destined to become a go-to in your baking collection.