Why You’ll Love This Recipe
- Moist and Tender Texture: The addition of buttermilk ensures a moist cake with a delicate crumb.
- Rich Vanilla Flavor: Pure vanilla extract imparts a warm, aromatic sweetness throughout the cake.
- Decadent Cream Cheese Glaze: The glaze adds a creamy, tangy finish that complements the cake perfectly.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Tip: You’ll find the full list of ingredients and measurements in the recipe card below.
Directions
For the Pound Cake
-
Prepare the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.
-
Prepare the Batter:
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sifted flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract until the batter is smooth.
-
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Glaze
-
Prepare the Glaze:
- In a bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar, mixing until combined.
- Mix in the vanilla extract.
- Add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
-
Glaze the Cake:
- Once the cake has cooled, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Servings and Timing
- Servings: 10-12 slices
- Preparation Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: 1 hour 15 minutes
Variations
- Lemon Twist: Add 1 tablespoon of fresh lemon zest to the batter and replace vanilla extract with lemon extract for a citrusy flavor. Use a lemon glaze instead of cream cheese glaze.
- Berry Infusion: Fold 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking.
- Chocolate Drizzle: Top the cake with a chocolate ganache drizzle instead of cream cheese glaze for a decadent twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
- Nutty Addition: Fold in 1 cup of chopped nuts, such as walnuts or pecans, into the batter before baking.
Storage/Reheating
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: The cake can be refrigerated for up to a week. Allow it to come to room temperature before serving.
- Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing and serving.
FAQs
Can I substitute buttermilk with regular milk?
Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
How do I prevent the cake from sticking to the pan?
Grease the pan thoroughly with butter or cooking spray and dust with flour, ensuring every crevice is covered.
Can I make this cake without a mixer?
Yes, but ensure you cream the butter and sugar thoroughly with a whisk or wooden spoon for the best texture.
Can I use flavored extracts?
Yes, almond or coconut extract can be used for a different flavor profile.
Conclusion
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a timeless dessert that combines a moist, tender cake with a rich and creamy glaze. With its simple ingredients and classic flavors, this cake is perfect for any occasion. Whether you serve it at a family gathering, holiday dinner, or enjoy it with a cup of tea, it’s sure to be a hit!
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
- Prep Time: 15 minutes
- Cook Time: 60-75 minutes
- Total Time: Approximately 1 hour 15 minutes
- Yield: 10-12 slices
- Category: Dessert, Cake, Comfort Food
- Method: Baking
- Cuisine: American, Southern-inspired
- Diet: Vegetarian
Description
Vanilla Buttermilk Pound Cake combines rich buttery flavors and a tender crumb, topped with a decadent cream cheese glaze. A classic dessert for any occasion, delivering a comforting treat that’s perfect for family gatherings, holiday dinners, or tea time.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2½ cups granulated sugar
- 4 large eggs, at room temperature
- 3 cups all-purpose flour, sifted
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 tablespoon pure vanilla extract
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 2 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Instructions
For the Pound Cake:
-
Prepare the Oven:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.
-
Prepare the Batter:
- Cream the softened butter and granulated sugar together until light and fluffy (about 3-5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the sifted flour, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Stir in vanilla extract until the batter is smooth.
-
Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
For the Cream Cheese Glaze:
-
Prepare the Glaze:
- Beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and mix until combined.
- Mix in vanilla extract and add milk, one tablespoon at a time, until the glaze reaches a smooth, pourable consistency.
-
Glaze the Cake:
- Once the cake has cooled, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.
- Let the glaze set for a few minutes before slicing and serving.
Notes
Variations:
- Lemon Twist: Add 1 tablespoon of fresh lemon zest to the batter and replace vanilla extract with lemon extract for a citrusy flavor. Use a lemon glaze instead of cream cheese glaze.
- Berry Infusion: Fold 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking.
- Chocolate Drizzle: Top the cake with a chocolate ganache drizzle instead of cream cheese glaze for a decadent twist.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.
- Nutty Addition: Fold in 1 cup of chopped nuts, such as walnuts or pecans, into the batter before baking.
Storage/Reheating:
- Storage: Store the cake in an airtight container at room temperature for up to 3 days.
- Refrigeration: The cake can be refrigerated for up to a week. Allow it to come to room temperature before serving.
- Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before glazing and serving.
