Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
This Vanilla Buttermilk Pound Cake is rich, tender, and perfectly moist with the subtle tang of buttermilk. Topped with a luscious cream cheese glaze, it’s a classic dessert that’s perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10-12 slices 1x
- Category: Desserts
- Method: Baking
- Cuisine: Southern, American
Ingredients
Scale
- For the Cake:
- 3 cups (375 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 1/2 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)
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Oven and Pan:
- 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:
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk (beginning and ending with the dry ingredients). Mix until just combined.
- Bake the Cake:
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Make the Cream Cheese Glaze:
- In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and milk, mixing until the glaze is smooth and pourable. Stir in the vanilla extract.
- Glaze the Cake:
- Once the cake is completely cooled, drizzle the cream cheese glaze over the top.
- Serve:
- Slice and enjoy! Store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
Notes
- For extra flavor, add a tablespoon of lemon zest to the batter.
- You can freeze the cake (without glaze) for up to 3 months; thaw overnight in the fridge and glaze before serving.
- If you don’t have buttermilk, substitute with 1 cup milk mixed with 1 tablespoon lemon juice or vinegar.