Dreamy Vanilla Buttermilk Pound Cake Recipe With Cream Cheese Glaze

Soft, tender, and bursting with classic vanilla buttermilk pound cake flavor that melts in your mouth, this delightful dessert promises pure indulgence.

Baking enthusiasts adore how this recipe creates a perfectly moist cake with a rich, velvety texture.

The smooth buttermilk adds a subtle tanginess that complements the sweet vanilla notes beautifully.

Each slice promises a delectable experience that feels both comforting and elegant.

The cream cheese glaze drizzled on top transforms this simple cake into a showstopping treat.

Layers of deep vanilla warmth shine through every single bite.

Prepare to experience a dessert that will become your new favorite go-to recipe for any occasion.

Quick Recipe Overview

Prep Time: 20 minutes

Cook Time: 70 minutes

Total Time: 1 hour 30 minutes

Calories: 406 kcal

Servings: 11

Everything Needed For Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• All-Purpose Flour: Fine, unbleached flour ensures a tender, velvety cake texture with smooth crumb.
• Baking Soda: Crucial leavening agent that helps the cake rise and creates soft, airy structure.
• Salt: Enhances overall flavor and balances the sweetness of the cake.

• Unsalted Butter: High-quality, softened butter creates rich, creamy base with luxurious mouthfeel.
• Granulated Sugar: Provides sweetness and helps create light, fluffy cake texture.
• Eggs: Bind ingredients together and contribute to cake's structure and moistness.
• Vanilla Extract: Adds warm, aromatic depth and classic bakery-style flavor.
• Buttermilk: Introduces tangy flavor and tender crumb, creating incredibly moist cake.

• Cream Cheese: Delivers rich, smooth, slightly tangy finish to complement sweet cake.
• Powdered Sugar: Creates silky, pourable glaze with perfect sweetness.
• Milk: Helps adjust glaze consistency for smooth, drizzling texture.
• Vanilla Extract: Rounds out glaze flavor with subtle, complementary warmth.

Tools For Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Large mixing bowl: Perfect for creaming butter and sugar, combining cake ingredients.
• Medium bowl: Essential for whisking dry ingredients and preparing cream cheese glaze.
• Electric mixer or stand mixer: Crucial for beating butter, sugar, eggs, and creating smooth glaze.
• Bundt pan or loaf pan: Key for baking the cake with proper shape and size.
• Whisk: Great for mixing dry ingredients and ensuring even distribution.
• Measuring cups and spoons: Necessary for accurate ingredient measurements.
• Wire rack: Helps cake cool evenly after baking.
• Spatula: Useful for scraping bowl sides and smoothing cake batter.
• Toothpick: Helps check cake doneness by testing center.

Steps To Bake Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Oven Warmup

Crank your oven to a cozy 325F. Grab a bundt pan and give it a generous coating of butter and flour so your cake slides out like a dream.

• Butter and Sugar Dance

Grab your mixer and whip the butter and sugar until they transform into a fluffy cloud. This is where the magic begins – mix until the texture looks light and airy.

• Egg Incorporation

Drop in eggs one by one, letting each settle into the buttery mixture. Splash in some vanilla for that classic sweet aroma that’ll make your kitchen smell incredible.

• Flour and Buttermilk Waltz

Gently fold in flour and buttermilk, alternating between the two. Don’t overwork the batter – just blend until everything looks smooth and harmonious.

• Cake Transformation

Pour the batter into your waiting pan, smoothing the top with a gentle touch. Slide into the warm oven and let it bake for about an hour. Your cake is ready when a toothpick comes out clean.

• Glaze Creation

While the cake cools, whip up the cream cheese glaze. Blend cream cheese, powdered sugar, and a hint of milk until it becomes silky and drizzle-ready.

• Final Touch

Once the cake has completely cooled, cascade the creamy glaze over the top, letting it flow naturally down the cake’s curves.

Helpful Baking Tips For Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Perfect Cake Texture Tricks: Use room temperature ingredients to ensure smooth, even mixing and a tender crumb. Softened butter and eggs blend more seamlessly, creating a lighter pound cake.
• Buttermilk Brilliance: Don't have buttermilk? Mix regular milk with a tablespoon of white vinegar or lemon juice and let sit for 5 minutes. This quick substitute provides the same tangy richness and tender texture.
• Gluten-Free Option: Swap all-purpose flour with a gluten-free flour blend, adding 1/2 teaspoon xanthan gum for better structure. Test the cake a few minutes earlier, as gluten-free versions can bake faster.
• Low-Sugar Modification: Reduce sugar by 1/4 cup and add 2 tablespoons of honey for natural sweetness. Consider using a sugar substitute like stevia for a lower-calorie version that maintains the cake's delightful flavor profile.
• Make-Ahead Magic: This pound cake freezes beautifully for up to 3 months. Wrap tightly in plastic wrap and aluminum foil to preserve moisture and prevent freezer burn. Thaw at room temperature for maximum flavor and texture.

Serving Up Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

• Sweet Afternoon Tea Companion: Pair this delightful pound cake with a steaming cup of Earl Grey tea or freshly brewed black coffee for a perfect midday treat.
• Elegant Dessert Presentation: Garnish slices with a light dusting of powdered sugar, a few fresh berries, or a sprig of mint to elevate the cake's visual appeal and add a touch of freshness.
• Decadent Serving Option: Transform this pound cake into an indulgent dessert by adding a scoop of vanilla bean ice cream or a dollop of whipped cream alongside each slice for extra richness and texture.
• Brunch Centerpiece: Serve as a stunning centerpiece at weekend brunches, cutting thick slices and arranging on a beautiful cake stand to impress family and friends with its classic, homemade charm.

How To Keep Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Fresh

• Quick Chilling Strategy: After cooling, wrap the cake tightly in plastic wrap to maintain moisture and prevent drying out in the refrigerator for extended freshness.
• Slice and Freeze Technique: Cut individual cake portions, wrap separately in aluminum foil, and store in freezer bags for convenient grab-and-go treats lasting up to 3 months.
• Room Temperature Magic: Keep the cake in a sealed cake carrier at room temperature, away from direct sunlight and heat sources, to enjoy maximum flavor and soft texture for 2-3 days.
• Glaze Timing Trick: Apply cream cheese glaze just before serving to prevent sogginess and maintain the perfect drizzle consistency, ensuring a visually appealing and delicious dessert.

Luscious Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Recipe

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4.7 from 13 reviews

• Total Time: 1 hour 30 minutes
• Yield: 11 1x

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Description

Creamy vanilla buttermilk pound cake delights dessert enthusiasts with its rich, tender crumb. Smooth cream cheese glaze adds luxurious sweetness, making you crave each delectable slice.

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Ingredients

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• 3 cups (375 g) all-purpose flour
• 2 ½ cups (500 g) granulated sugar
• 1 cup (225 g) unsalted butter, softened
• 1 cup (240 mL) buttermilk
• 4 large eggs
• 1 tbsp vanilla extract
• ½ tsp baking soda
• ¼ tsp salt
• 4 oz (115 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2–3 tbsps milk (adjust for desired consistency)
• ½ tsp vanilla extract

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Instructions

1. Preparation: Position oven rack centrally and preheat to 325F (160C). Generously grease a bundt or loaf pan with butter and flour, ensuring complete coverage.
2. Dry Ingredients: Sift flour, baking soda, and salt together, creating a uniform mixture. Set aside this essential dry blend.
3. Butter Mixture: Cream butter and sugar using an electric mixer, beating until light, fluffy, and pale, approximately 3-4 minutes. This process develops the cake’s signature texture.
4. Egg Integration: Add eggs one at a time, thoroughly incorporating each. Blend in vanilla extract, allowing its aromatic essence to permeate the mixture.
5. Batter Assembly: Alternate adding dry ingredients and buttermilk to the butter base, beginning and ending with dry ingredients. Mix gently to preserve the cake’s delicate crumb structure.
6. Baking Process: Pour batter into prepared pan, smoothing the surface evenly. Bake for 60-70 minutes, checking doneness with a toothpick that should emerge clean when inserted into the center.
7. Cooling Technique: Rest cake in pan for 10 minutes, then carefully invert onto a wire rack. Allow complete cooling to room temperature.
8. Glaze Creation: Whip cream cheese until smooth, gradually incorporating powdered sugar and milk. Stir until achieving a silky, pourable consistency. Enhance with a touch of vanilla extract.
9. Finishing Touch: Once cooled, artfully drizzle glaze over the cake, allowing it to elegantly cascade down the sides.
10. Serving and Storage: Slice and serve immediately. Store in an airtight container at room temperature for two days or refrigerate up to five days for extended enjoyment.

Notes

• Select High-Quality Ingredients: Use premium vanilla extract and fresh buttermilk for the most robust flavor profile and rich, creamy texture.
• Manage Mixing Technique: Avoid overmixing batter after adding dry ingredients to prevent developing tough gluten structures that could compromise the cake’s delicate, tender crumb.
• Control Baking Temperature: Keep oven temperature consistent at 325F to ensure even baking and prevent external burning while maintaining internal moisture.
• Glaze Application Strategy: Allow cake to cool completely before glazing to prevent runny, absorbed glaze and maintain distinct, elegant drizzle patterns.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 406
• Sugar: 38 g
• Sodium: 174 mg
• Fat: 20 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 52 g
• Fiber: 0.5 g
• Protein: 4 g
• Cholesterol: 91 mg