Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

 Vanilla Buttermilk Pound Cake with Cream Cheese Glaze — a tender, buttery pound cake soaked in vanilla and buttermilk, topped with a silky cream-cheese glaze. Easy, reliable, and perfect for celebrations.

There’s something quietly exhilarating about a slice of pound cake: dense yet tender, buttery but bright — and this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze hits that sweet spot. It’s the kind of cake that feels both celebratory and comfortingly familiar. Whether you’re making it for a weekend coffee, a holiday table, or to impress your next guest, this recipe gives a reliably moist crumb and an irresistible glaze that makes everyone pause. Let’s get right into it — you’re going to love how easy good baking can feel.

Tools & Equipment

• 8-inch round cake pan or Bundt pan (well-greased)

• Parchment paper (optional)

• Mixing bowls (large + medium)

• Electric mixer (stand or hand) or whisk and strong arms

• Rubber spatula

• Measuring cups & spoons (or kitchen scale for best accuracy)

• Sifter or fine mesh sieve

• Cooling rack

• Toothpick or skewer (for doneness test)

• Saucepan or bowl for glazing (microwave-safe or stovetop)

Ingredients

For the Cake

• 2 ½ cups (315 g) all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 cup (227 g) unsalted butter, softened (room temperature)

• 2 cups (400 g) granulated sugar

• 4 large eggs, at room temperature

• 1 tbsp pure vanilla extract

• 1 cup (240 ml) buttermilk, at room temperature

For the Cream Cheese Glaze

• 4 oz (113 g) cream cheese, softened

• 1 ½ cups (180 g) powdered (confectioners’) sugar, sifted

• 2–3 tbsp milk or heavy cream (adjust for consistency)

• 1 tsp vanilla extract

Step-by-step Instructions

1. Prep

1. Preheat your oven to 350°F (175°C). Grease and lightly flour an 8-inch round cake pan or Bundt pan. For a Bundt, use a baking spray with flour or rub butter then dust with flour. Line the bottom with parchment if using a round pan for easier removal.

2. Bring eggs, butter, and buttermilk to room temperature before beginning — this helps create a smooth batter and even crumb.

2. Dry ingredients

3. In a medium bowl, sift or whisk together: flour, baking powder, baking soda, and salt. Set aside.

3. Cream butter & sugar

4. In a large mixing bowl, beat the softened butter and granulated sugar on medium-high speed until pale, light and fluffy — about 3–4 minutes. Scrape down the bowl once or twice. This aeration is what gives the pound cake lift while keeping its characteristic density.

4. Add eggs & vanilla

5. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract. Don’t rush this: gradual incorporation keeps the batter stable.

5. Combine wet & dry

6. Reduce mixer speed to low. Add the dry ingredients in three parts, alternating with the buttermilk: dry → buttermilk → dry → buttermilk → dry. Begin and end with the dry ingredients. Mix just until combined after each addition — over-mixing will make the cake tough.

6. Bake

7. Pour batter into the prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. If the top browns too quickly, tent loosely with foil after 30–40 minutes.

7. Cool

8. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely (important — glaze will slide off a warm cake).

8. Make the glaze

9. Beat the softened cream cheese in a bowl until smooth. Gradually add the sifted powdered sugar, then add milk (start with 2 tbsp) until you reach a pourable yet thick glaze. Stir in vanilla. If glaze seems too thin, add a touch more powdered sugar; if too thick, add a teaspoon of milk at a time.

9. Glaze the cake

10. When the cake is completely cool, pour the glaze over the top and let it drip down the sides. For a smoother finish, place the cake on a rack over parchment to catch drips.

Pro Tips to Guarantee Success

• Room-temperature ingredients are non-negotiable: room-temp butter, eggs, and buttermilk blend more evenly and trap air better.

• Weigh ingredients if possible — baking is precise and weighing removes ambiguity.

• Don’t overmix after adding flour — mix until just combined to keep the crumb tender.

• Cream butter & sugar thoroughly — 3–4 minutes creates the light texture that balances the pound cake’s richness.

• Use a thermometer: the cake is done when internal temp reaches 200–205°F (93–96°C), or a toothpick shows few moist crumbs.

• Tent with foil if the top is browning too fast (start tenting after ~30–40 minutes).

• Cool completely before glazing. Warm cake + glaze = runny glaze.

Variations & Additions

• Lemon-vanilla twist: add 1–2 tsp lemon zest to batter and substitute 1 tbsp lemon juice for part of the milk in the glaze.

• Vanilla bean upgrade: swap part (or all) of the vanilla extract for seeds from 1 vanilla bean.

• Almond: replace 1 tsp vanilla with ½ tsp almond extract and fold in ½ cup sliced almonds.

• Berry swirl: gently fold 1 cup fresh blueberries tossed in 1 tbsp flour into batter.

• Brown butter: brown the butter, cool, and use in place of regular butter for a nutty depth (reduces moisture slightly; watch doneness).

• Glaze swaps: honey glaze, lemon glaze, or a light chocolate ganache if you want richer topping.

Storage & Reheating

• With cream cheese glaze: store covered in the refrigerator for up to 3–4 days (cream cheese requires refrigeration). Bring slices to room temp before serving for best flavor, or warm briefly.

• Unglazed or if you remove glaze: store at room temperature in an airtight container for 2–3 days.

• Freezing: wrap whole (unglazed) cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator and bring to room temp before glazing. You can freeze individual slices similarly.

• Reheating slices: warm in a 350°F (175°C) oven for 6–10 minutes, or microwave 12–20 seconds (watch carefully) for a fresh-out-of-oven sensation.

Approximate Nutrition (per serving)

Estimate assumptions: recipe yields 12 servings; calculations use typical ingredient nutrition values. These are approximate and will vary with brand, exact portion, and glaze amount.

• Calories: ≈ 489 kcal per slice

• Carbohydrates: ≈ 70 g

• Fat: ≈ 21 g

• Protein: ≈ 6 g

(Nutrition is approximate — if you need a precise label, use a nutrition calculator with your exact brands and serving size.)

Timing Summary

• Active prep time: ~20 minutes

• Baking time: 50–60 minutes

• Initial cooling (in pan): 10 minutes

• Cooling completely before glazing: ~30–45 minutes (varies)

• Total time (including cooling & glazing): roughly 1 hour 50 minutes – 2 hours 15 minutes

Frequently Asked Questions (FAQs)

Q: Can I substitute regular milk for buttermilk?
A: Yes — make a quick buttermilk substitute by adding 1 tbsp lemon juice or white vinegar to 1 cup (240 ml) milk. Let sit 5 minutes before using. The acid helps tenderize the crumb.

Q: Can I use a loaf pan instead of an 8-inch round/Bundt?
A: Yes. Use two standard 9×5 loaf pans (bake time will be shorter, check at 45–55 minutes). Watch for doneness and adjust.

Q: My top is browning but center isn’t done — what now?
A: Tent the cake loosely with foil and continue baking. This prevents further browning while the interior finishes.

Q: Can I make this dairy-free?
A: Use plant-based butter and a dairy-free “buttermilk” (soy/almond milk + 1 tbsp lemon juice) and a dairy-free cream cheese for the glaze. Texture will be slightly different.

Q: How do I get a smooth, glossy glaze?
A: Sift powdered sugar first, beat cream cheese until silky, and add milk a teaspoon at a time until desired consistency. Glaze a completely cool cake.

Q: Can I halve the recipe?
A: Yes — use a smaller pan (6–7 inch) and reduce baking time; start checking at 35–40 minutes.

Q: Why is my pound cake dense and dry?
A: Likely over-mixing after flour addition, overbaking, or batter with cold ingredients. Ensure room-temperature ingredients and mix just until combined.

Final Encouragement

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is deceptively simple and wildly satisfying — buttery, tender, and perfect with coffee or as a dessert centerpiece. Try it once and you’ll find yourself tweaking little things (maybe a lemon twist next time?) until it’s your signature cake. Happy baking — savor that first forkful.