Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Introduction & Inspiration

There’s nothing quite like the comforting aroma of a classic pound cake baking in the oven.

When I set out to create this Vanilla Buttermilk Pound Cake, I knew I wanted it to be incredibly moist, tender, and packed with rich vanilla flavor.

The addition of a silky cream cheese glaze takes this cake to another level, making it the perfect dessert for family gatherings, brunches, or a quiet evening treat.

For me, baking this cake is a little act of self-care and celebration all in one.

It’s about slowing down, savoring the simple pleasures, and sharing something truly special with the people I love.

Whenever I pull this beautiful golden cake from the oven, I feel like I’ve created a little piece of home.

Nostalgic Appeal

Pound cakes have been a staple in my family for as long as I can remember.

Every holiday, birthday, or Sunday dinner seemed to end with a thick slice of buttery pound cake on my plate.

The rich, dense texture and simple, honest flavors always brought comfort and a sense of belonging.

Making this Vanilla Buttermilk Pound Cake brings those memories flooding back.

It reminds me of my grandmother’s kitchen, the scent of vanilla in the air, and the feeling of being wrapped in warmth and love.

I hope this recipe will bring the same kind of nostalgia and joy into your kitchen, too.

Homemade Focus

Homemade cakes have a heart and soul that no store-bought dessert can match.

When I bake this Vanilla Buttermilk Pound Cake, I pay attention to every detail, from using room temperature butter to properly sifting the flour.

It’s these small steps that make a big difference, creating a cake that is truly exceptional.

Taking the time to bake from scratch means I can control the quality of every ingredient and customize the flavor exactly to my liking.

There’s something deeply satisfying about seeing a homemade cake rise beautifully in the oven, knowing it was crafted with care.

Sharing a cake like this feels like offering a little piece of yourself to everyone lucky enough to have a slice.

Flavor Goal

My goal with this cake was to achieve a balance between rich, buttery goodness and a light, tender crumb.

I wanted the vanilla flavor to shine without being overpowering, with just enough sweetness to make each bite delightful.

The buttermilk plays a key role in adding a subtle tang that cuts through the richness, keeping the cake from feeling heavy.

At the same time, the cream cheese glaze adds a luxurious touch without overwhelming the cake’s delicate texture.

Every forkful should melt in your mouth, leaving you wanting just one more bite.

It’s a flavor experience that feels both familiar and incredibly special.

Ingredient Insights

Each ingredient in this recipe was chosen for its role in creating the perfect pound cake.

All-purpose flour provides the sturdy base that holds the cake together while keeping it soft and tender.

Baking soda offers just the right amount of lift, giving the cake a slight, perfect rise without making it fluffy.

Salt is crucial for enhancing all the other flavors, making the vanilla and butter truly sing.

Unsalted butter gives the cake its signature richness and creamy texture, while also helping to create a tender crumb.

Granulated sugar sweetens the cake and contributes to its beautiful golden crust.

Eggs bind the ingredients together, adding richness and structure to the batter.

Vanilla extract infuses the cake with a deep, fragrant flavor that lingers long after each bite.

Buttermilk brings moisture and a slight tang, balancing the richness of the butter and sugar.

For the glaze, cream cheese adds a luscious tangy richness, while powdered sugar sweetens and thickens the mixture.

Milk helps achieve the perfect drizzle consistency, and a touch of vanilla in the glaze ties all the flavors together beautifully.

Essential Equipment

Having the right tools on hand makes baking this pound cake so much easier and more enjoyable.

I always use a 10-cup bundt pan, which gives the cake its classic, elegant shape and ensures even baking.

A stand mixer or hand mixer is essential for properly creaming the butter and sugar until light and fluffy.

A fine-mesh sieve or sifter is important for aerating the flour, resulting in a tender crumb.

Rubber spatulas are perfect for folding and scraping the batter, making sure no ingredient is left behind.

A sturdy whisk and mixing bowls help with combining the dry and wet ingredients smoothly.

Finally, a wire cooling rack allows the cake to cool evenly, preventing soggy bottoms and maintaining that perfect crust.

Ingredients with Measurements

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

Step-by-Step Instructions

Step 1:
Preheat your oven to 325°F (160°C).
Grease and flour a 10-cup bundt pan or loaf pan thoroughly.
Set it aside.

Step 2:
In a medium bowl, whisk together the flour, baking soda, and salt.
Make sure the dry ingredients are fully combined.
Set the bowl aside for later.

Step 3:
In a large mixing bowl, beat the softened butter and granulated sugar together.
Mix on medium speed until light and fluffy, about 3 to 4 minutes.
Scrape down the sides of the bowl as needed.

Step 4:
Add the eggs one at a time to the butter mixture.
Mix well after each addition to ensure they are fully incorporated.
Stir in the vanilla extract.

Step 5:
Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk.
Start and end with the dry ingredients.
Mix until just combined; do not overmix.

Step 6:
Pour the batter evenly into the prepared bundt pan.
Smooth the top gently with a spatula.
Tap the pan lightly on the counter to release any air bubbles.

Step 7:
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Ovens vary, so start checking around the 60-minute mark.
The cake should be golden and slightly pulling away from the sides.

Step 8:
Let the cake cool in the pan for 10 minutes.
Then turn it out onto a wire rack to cool completely.
Allow it to cool fully before glazing.

Step 9:
To make the glaze, beat the softened cream cheese in a medium bowl until smooth.
Gradually add the powdered sugar and 2 tablespoons of milk.
Add the vanilla extract and adjust the milk for your desired glaze consistency.

Step 10:
Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top.
Let the glaze set slightly before slicing.
Enjoy every moist, tender bite!

Troubleshooting

If your cake is too dry, you might have overbaked it.
Always start checking for doneness at the minimum baking time.

If the cake sticks to the pan, double-check that you greased and floured it thoroughly.
Using a good-quality nonstick pan helps too.

If your glaze is too thick, add more milk a teaspoon at a time.
If it’s too runny, add more powdered sugar gradually.

A cracked top is normal for pound cakes, so don’t worry — it adds to their rustic charm.

Tips and Variations

Use high-quality vanilla extract for the best flavor.
It really makes a difference in a simple cake like this.

You can add a teaspoon of almond extract for a nutty twist.
It complements the vanilla beautifully.

Try adding a handful of mini chocolate chips or fresh berries to the batter for fun variations.
Gently fold them in just before baking.

For a festive touch, sprinkle chopped nuts or colorful sprinkles over the glaze before it sets.

Serving and Pairing Suggestions

This Vanilla Buttermilk Pound Cake pairs wonderfully with a cup of coffee or hot tea.
The rich, buttery flavor complements warm drinks perfectly.

For a dessert twist, serve slices with fresh berries and a dollop of whipped cream.
It adds freshness and color to every plate.

It’s perfect for brunch tables, family gatherings, and holiday celebrations.
Everyone loves a classic, especially when it’s this moist and flavorful.

Leftovers make a fantastic treat with breakfast or a sweet afternoon snack.

Nutritional Information

Each slice of this pound cake contains about 450 calories.
It offers approximately 22 grams of fat and 55 grams of carbohydrates.

Thanks to the eggs and cream cheese, there’s a modest amount of protein too.
As with all desserts, enjoying it in moderation keeps things balanced.

Using fresh, real ingredients ensures that every bite is satisfying and worth it.

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Recipe Summary and Q&A

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is pure comfort in cake form.
Moist, rich, and beautifully simple, it’s a recipe you’ll turn to again and again.

Can I make this pound cake ahead of time?
Yes! It stays moist for days when stored properly, making it perfect for preparing in advance.

How should I store the cake?
Keep it in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.

Can I freeze it?
Absolutely. Wrap the cooled, unglazed cake tightly and freeze for up to 3 months.
Defrost and glaze before serving.

This cake is a true classic — one you’ll be proud to bake and share