If you’re on the hunt for a truly comforting dessert that’s both classic and irresistibly moist, then this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe will absolutely win your heart. The rich, buttery pound cake is elevated with the tangy creaminess of buttermilk, all wrapped in a luscious cream cheese glaze that perfectly complements every bite. This cake feels like a warm hug from the inside out, making it an ideal treat for family gatherings, special occasions, or a cozy afternoon with your favorite cup of tea.
Ingredients You’ll Need
The beauty of this recipe lies in its simple, wholesome ingredients that come together to create something extraordinary. Each component plays a vital role, whether it’s the buttermilk adding moisture and tang, the butter giving richness and tenderness, or the vanilla infusing that delicate, aromatic warmth.
- 1 cup unsalted butter (softened): Provides the moist, rich base essential for a tender crumb.
- 2 cups granulated sugar: Sweetens the cake and helps create that golden, caramelized crust.
- 4 large eggs: Bind everything together and add structure and lift.
- 1 tablespoon vanilla extract: Brings deep, inviting flavor that defines the cake.
- 3 cups all-purpose flour: The backbone of the cake, offering structure and density.
- 1/2 teaspoon baking soda: Helps the cake rise slightly for a lighter texture.
- 1/2 teaspoon salt: Balances sweetness and enhances flavor complexity.
- 1 cup buttermilk: Adds moisture and a subtle tang that makes this pound cake truly special.
- For the glaze: 4 oz cream cheese (softened) for creamy tanginess, 1 cup powdered sugar for sweetness, 1/2 teaspoon vanilla extract for flavor, and 2–3 tablespoons milk to achieve the perfect pourable consistency.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking and to ensure your cake releases beautifully after baking. This foundation step saves you from the heartbreak of a broken cake later on!
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together until the mixture turns light and fluffy—about 3 to 5 minutes. This creaming process is key because it traps air, creating a light texture in your pound cake that feels almost buttery-soft on the palate.
Step 3: Incorporate Eggs and Vanilla
Add the eggs one at a time, beating well after each addition to maintain the smoothness and emulsify the batter. Then, stir in the vanilla extract to infuse that lovely aromatic character that makes every bite sing.
Step 4: Combine Dry Ingredients Separately
Whisk together the flour, baking soda, and salt in a separate bowl. This ensures the leavening agent distributes evenly, which helps your cake bake uniformly and avoid unwanted pockets of baking soda.
Step 5: Alternate Dry Ingredients with Buttermilk
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk—starting and ending with the flour mixture. Mix gently and just until combined to avoid overworking the batter, which can lead to a denser cake rather than that perfect tender crumb.
Step 6: Bake to Perfection
Pour the batter into your prepared pan, smoothing out the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. Once out of the oven, let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Step 7: Make the Cream Cheese Glaze
Beat the cream cheese until smooth and creamy, then add powdered sugar and vanilla extract. Gradually mix in the milk, 1 tablespoon at a time, until the glaze reaches a perfect pourable consistency. Drizzle it slowly over the cooled cake and let it set before slicing. This glaze adds a dreamy tangy sweetness that makes this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe truly irresistible.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
A simple dusting of fresh berries such as strawberries or blueberries adds a burst of brightness and a lovely contrast to the rich cake. Alternatively, a sprinkle of toasted almonds or a few edible flowers make for an elegant presentation that’s bound to impress guests.
Side Dishes
This pound cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream for an extra indulgent dessert. For something a bit lighter, serve alongside fresh fruit salad or a citrus compote to balance the richness.
Creative Ways to Present
For a stunning dessert centerpiece, slice the cake into thick wedges and fan them out on a decorative platter, drizzling extra glaze over the top. You can even layer slices with whipped cream and berries to create cake parfaits that highlight the moist texture and complex flavors of the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe.
Make Ahead and Storage
Storing Leftovers
Once glazed, store your pound cake covered tightly at room temperature for up to 3 days to maintain its moist texture. If you want to keep it longer, wrap it well and refrigerate for up to a week. Avoid drying it out by sealing it properly.
Freezing
This cake freezes wonderfully! Wrap it tightly in plastic wrap and then in foil or airtight containers to prevent freezer burn. When you’re ready to enjoy, thaw the cake in the fridge overnight, then bring it to room temperature before serving to enjoy the full flavor of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe.
Reheating
To warm a slice, pop it in the microwave for about 15 seconds or heat gently in a 300°F oven wrapped in foil for 10 minutes. This wakes up the fresh-from-the-oven softness, especially lovely if you pair it with a hot beverage.
FAQs
Can I substitute regular milk for buttermilk?
To keep the moisture and tang that define this cake, try adding one tablespoon of lemon juice or white vinegar to a cup of regular milk and let it sit for 5 minutes before using. This homemade buttermilk substitute works beautifully in this recipe.
What if I don’t have a bundt pan? Can I use a loaf pan instead?
Absolutely! A loaf pan will work, but baking times may vary between 50 to 60 minutes. Keep an eye on the cake and do the toothpick test to ensure it’s perfectly baked through.
Why is the glaze made with cream cheese?
Cream cheese adds a tangy richness and creamy texture that balances the sweet, dense pound cake perfectly. The glaze elevates the flavor and offers a smooth finish that’s hard to resist.
How do I know when the cake is done baking?
The best way is the toothpick test: insert a toothpick into the center, and it should come out clean or with a few moist crumbs. If there’s wet batter, keep baking and check again in 5-10 minute intervals.
Can I prepare this cake a day ahead?
Definitely! In fact, the flavors tend to meld and intensify overnight, making the cake even better the next day. Just store it well covered to maintain freshness and avoid drying out.
Final Thoughts
If you’re craving a timeless cake that delivers comfort and richness in every bite, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is your new go-to. It’s delightfully simple to make but always impresses with its tender crumb and luscious glaze. Whether it’s a holiday, a family get-together, or an everyday treat, this cake brings joy and warmth to the table. Give it a try—you might just find your favorite pound cake recipe forever.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Vanilla Buttermilk Pound Cake is incredibly moist and tender, enriched with rich buttermilk and a hint of vanilla. Topped with a luscious cream cheese glaze, it’s a perfect dessert for any occasion, offering a delightful balance of sweet, creamy, and buttery flavors in every bite.
Ingredients
For the Pound Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat and prepare pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, about 3 to 5 minutes. This step incorporates air that helps the cake rise.
- Add eggs and vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next. Then stir in the vanilla extract for flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Mix batter: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter which can make the cake dense.
- Bake the cake: Pour the batter into the prepared bundt pan and smooth the surface. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before glazing.
- Prepare the glaze: Beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract and mix well. Add milk one tablespoon at a time until the glaze is pourable but not runny.
- Glaze the cake: Drizzle the cream cheese glaze evenly over the cooled cake. Allow the glaze to set before slicing and serving.
Notes
- Ensure all ingredients are at room temperature for the best texture and even mixing.
- Store leftover cake tightly covered at room temperature to keep moist for up to 3 days.
- Refrigerate leftovers for up to one week to maintain freshness.
- Use a toothpick to test doneness; if it comes out with batter, continue baking.
- Adjust glaze thickness by adding milk gradually to avoid making it too thin.
