Go Back
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

A classic, moist pound cake featuring a tender buttermilk crumb and a silky, tangy cream cheese drizzle that is perfect for any gathering.
Print Recipe Pin Recipe
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup buttermilk room temperature
  • 2 teaspoons pure vanilla extract
  • 4 ounces cream cheese softened
  • 1 cup powdered sugar
  • 2 to 3 tablespoons milk
  • ½ teaspoon vanilla extract for glaze

Equipment

  • Stand mixer or hand mixer
  • Large Mixing Bowl
  • Bundt pan or two loaf pans
  • Measuring Cups and Spoons
  • Whisk or spoon
  • Medium mixing bowl for glaze
  • Wire cooling rack

Method
 

  1. Preheat your oven to 325 degrees Fahrenheit and grease and flour your chosen cake pan thoroughly.
  2. Cream the softened butter and granulated sugar together in a large bowl for 3 to 4 minutes until the mixture is light and fluffy.
  3. Add the eggs one at a time to the butter mixture while beating well after each addition to ensure they are fully incorporated.
  4. Whisk the all-purpose flour baking powder and salt together in a separate medium bowl.
  5. Add the flour mixture and the buttermilk to the creamed butter in alternating batches starting and ending with the dry ingredients.
  6. Stir in the 2 teaspoons of pure vanilla extract until the batter is smooth.
  7. Pour the prepared batter into your pan and use a spatula to smooth out the top surface.
  8. Bake for 55 to 65 minutes or until a toothpick inserted into the thickest part of the cake comes out clean.
  9. Allow the cake to cool in the pan for about 10 to 15 minutes before carefully turning it out onto a wire rack.
  10. Let the cake cool completely on the rack to prevent the glaze from melting off.
  11. Beat the 4 ounces of softened cream cheese in a bowl until it is completely smooth.
  12. Add the powdered sugar milk and vanilla extract to the cream cheese and whisk until the glaze reaches a creamy consistency.
  13. Drizzle the finished cream cheese glaze over the top of the cooled pound cake.
  14. Slice the cake into even pieces and serve.
  15. Using room temperature ingredients like butter eggs and buttermilk is a key step to achieving a smooth batter and a tender crumb.

Notes

Be careful not to overmix the batter once the flour is added as this can lead to a tough and dense cake texture.
Make sure the cake is entirely cool before applying the glaze to ensure it stays thick and beautifully drizzled on the surface.
If you do not have buttermilk you can make a quick substitute by mixing one cup of milk with one tablespoon of lemon juice.
This cake actually tastes even better the day after it is baked if it is wrapped tightly and stored at room temperature.