Why I Love This Recipe

I love this recipe because it’s incredibly simple to prepare yet delivers a decadent dessert that’s always a hit. The combination of the moist, buttery cake with the tangy cream cheese glaze creates a perfect balance of flavors. It’s my go-to dessert when I want something impressive without spending hours in the kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

3 cups (375 g) all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup (225 g) unsalted butter, softened
2½ 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)
½ teaspoon vanilla extract

Directions

Preheat the Oven:
Preheat your oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or a loaf pan.
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream Butter and Sugar:
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy, about 3–4 minutes.
Add Eggs and Vanilla:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined.
Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Prepare the Glaze:
In a bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract. Mix in milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Glaze the Cake:
Drizzle the cream cheese glaze over the cooled cake. Let it set for a few minutes before slicing and serving.

Servings and Timing

Servings: 10–12 slices
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

Lemon Twist: Add lemon zest and juice to the cake batter and glaze for a citrusy flavor.
Nutty Addition: Fold in chopped pecans or walnuts for added texture.
Chocolate Glaze: Substitute the cream cheese glaze with a rich chocolate ganache.
Gluten-Free: Use a gluten-free all-purpose flour blend.
Berry Topping: Garnish with fresh berries or a drizzle of berry compote.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.
Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating: Serve at room temperature or warm slices in the microwave for 10–15 seconds.

FAQs

How can I substitute buttermilk?

I can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

What’s the best way to prevent the cake from sticking to the pan?

I ensure the pan is thoroughly greased with butter or cooking spray and dusted with flour, covering every crevice.

Can I make this cake without a mixer?

Yes, but I make sure to cream the butter and sugar thoroughly with a whisk or wooden spoon for the best texture.

Can I use flavored extracts?

Absolutely! I sometimes use almond or coconut extract for a different flavor profile.

How do I make the glaze thicker?

I add more powdered sugar to thicken the glaze to my desired consistency.

Conclusion

This vanilla buttermilk pound cake with cream cheese glaze is a delightful dessert that’s both easy to make and incredibly satisfying. The moist, tender crumb paired with the tangy glaze creates a harmonious blend of flavors that I find irresistible. Whether I’m serving it at a gathering or enjoying a slice with my afternoon tea, this cake never disappoints.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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Author: Mia
Total Time: 1 hour 15 minutes
Yield: 10–12 slices
Diet: Vegetarian

Print Recipe

Description

This moist and fluffy vanilla pound cake gets a tangy twist from buttermilk and a decadent finish with a smooth cream cheese glaze—easy to make and impossible to resist.

Instructions

Preheat Oven:
Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt or loaf pan.

Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt.

Cream Butter and Sugar:
Beat butter and sugar in a large bowl until light and fluffy (about 3–4 minutes).

Add Eggs and Vanilla:
Add eggs one at a time, beating well after each. Stir in vanilla extract.

Combine with Buttermilk:
Alternately add dry ingredients and buttermilk, beginning and ending with dry. Mix until just combined.

Bake:
Pour batter into the prepared pan. Bake for 55–65 minutes, or until a toothpick comes out clean.

Cool:
Let cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare Glaze:
Beat cream cheese until smooth. Mix in powdered sugar and vanilla. Add milk a tablespoon at a time until the desired consistency is reached.

Glaze Cake:
Drizzle glaze over the cooled cake. Let set before slicing and serving.

Notes

Add lemon zest or almond extract for a flavor twist.

Fold in nuts or top with fresh berries for texture and visual appeal.

For a thicker glaze, use less milk or add extra powdered sugar.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American