Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Introduction

There’s something undeniably magical about a perfectly baked Vanilla Buttermilk Pound Cake – the golden crust giving way to a moist, velvety interior that simply melts in your mouth. This classic Southern dessert gets its signature tenderness from buttermilk and a luxurious richness from plenty of butter, creating a flavor that’s both comforting and elegant.

The history of pound cake dates back to 18th century Europe, where it was originally made with a pound each of butter, sugar, eggs, and flour – hence the name. Our modern version lightens the texture while maintaining that decadent richness, and the cream cheese glaze adds a delightful tangy sweetness that takes this dessert to new heights.

What makes this recipe truly special is its versatility. It’s perfect for:

• Sunday family dinners
• Holiday celebrations
• Afternoon tea parties
• Potluck gatherings
• Or just because you deserve a treat!

The best part? While it tastes like something from a fancy bakery, it’s surprisingly simple to make with basic ingredients you likely already have in your pantry.

Why You’ll Love This Vanilla Buttermilk Pound Cake

1. Perfect Texture Every Time
   The combination of buttermilk and careful mixing creates an incredibly tender crumb that stays moist for days. Unlike dry, dense pound cakes, this version has just the right balance of structure and softness.
2. Cost Effective Dessert
   Store-bought pound cakes can cost $10-$15, but this homemade version comes together for a fraction of the price. One cake serves 10-12 people, making it an economical choice for entertaining.
3. Cream Cheese Glaze Magic
   While delicious plain, the cream cheese glaze adds a luxurious finish that makes this cake feel extra special. The tangy sweetness perfectly complements the rich vanilla flavor of the cake.

Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour – spooned and leveled
• 1/2 teaspoon baking soda – helps with rise
• 1/4 teaspoon salt – enhances flavors
• 1 cup (225g) unsalted butter, softened – use high-quality butter
• 2 1/2 cups (500g) granulated sugar – for sweetness and structure
• 4 large eggs – at room temperature
• 1 tablespoon vanilla extract – use pure vanilla for best flavor
• 1 cup (240ml) buttermilk – the secret to moist texture

For the Cream Cheese Glaze:

• 4 oz (115g) cream cheese, softened – full-fat works best
• 1 cup (120g) powdered sugar – sifted to prevent lumps
• 2-3 tablespoons milk – adjust for desired consistency
• 1/2 teaspoon vanilla extract – complements the cake

Step-by-Step Instructions

1. Prepare the Oven and Pan

Preheat your oven to 325°F (160°C). This lower temperature ensures even baking without over-browning. Generously grease a 10-cup Bundt pan or 9×5 inch loaf pan with butter or baking spray, then dust with flour, tapping out excess.

Pro Tip: For Bundt pans, make sure to get into all the crevices to prevent sticking.

2. Mix Dry Ingredients

In a medium bowl, whisk together:

• 3 cups flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Whisking ensures even distribution of leavening agents. Set aside.

3. Cream Butter and Sugar

In a large mixing bowl, beat softened butter and sugar on medium-high speed for 3-4 minutes until light and fluffy. This step incorporates air for proper rise.

Visual Cue: The mixture should turn pale yellow and increase slightly in volume.

4. Add Eggs and Vanilla

Add eggs one at a time, beating well after each addition (about 30 seconds per egg). Scrape down the bowl as needed. Then mix in 1 tablespoon vanilla extract.

Why one egg at a time? This prevents the batter from breaking and ensures proper emulsification.

5. Alternate Dry Ingredients and Buttermilk

With mixer on low speed:

1. Add 1/3 of the flour mixture, mix until just combined
2. Add 1/2 of the buttermilk, mix gently
3. Repeat with another 1/3 flour, remaining buttermilk
4. Finish with remaining flour

Key Tip: Overmixing develops gluten, leading to a tough cake. Mix until just incorporated.

6. Bake the Cake

Pour batter into prepared pan, smoothing the top. Bake for 60-70 minutes until a toothpick inserted comes out clean.

Doneness Tests:

• Toothpick test
• Cake springs back when lightly pressed
• Edges pull slightly from pan

7. Cool Properly

Let cake cool in pan for 10 minutes, then invert onto a wire rack to cool completely (about 2 hours). This prevents sinking.

8. Make the Glaze

Beat softened cream cheese until smooth. Gradually add powdered sugar, then milk 1 tablespoon at a time until desired consistency. Stir in vanilla.

9. Glaze and Serve

Once completely cooled, drizzle glaze over cake. Let set for 15 minutes before slicing.

What to Serve With Your Pound Cake

This versatile cake pairs beautifully with:

Beverage Pairings:

• Hot coffee or tea
• Cold milk
• Dessert wines like Moscato
• Bourbon for an adult twist

Fruit Accompaniments:

• Fresh berries and whipped cream
• Sautéed cinnamon apples
• Macerated peaches

Other Serving Ideas:

• Toasted with butter for breakfast
• As shortcake with strawberries
• With a scoop of vanilla ice cream

For more side inspiration, check out our perfect dessert pairings.

Top Tips for Perfect Pound Cake

1. Ingredient Temperature Matters
   Use room temperature butter, eggs, and buttermilk for proper emulsification and even baking.
2. Measure Flour Correctly
   Spoon flour into measuring cup and level off – don’t scoop directly from the bag to avoid dense cake.
3. Don’t Overmix
   Mix just until ingredients are incorporated to prevent toughness.
4. Oven Thermometer
   Ovens often run hot or cold – use a thermometer for accuracy.
5. Alternative Pans
   If using loaf pans, bake two smaller loaves (about 45 minutes each) instead of one large.
6. Buttermilk Substitute
   No buttermilk? Mix 1 cup milk with 1 tablespoon lemon juice or vinegar. Let sit 5 minutes before using.
7. Flavor Variations
   • Add 1 tablespoon lemon or orange zest to batter
   • Swap 1/2 teaspoon vanilla for almond extract
   • Fold in 1 cup blueberries or chocolate chips

Storing and Reheating Tips

Room Temperature Storage:
Store glazed cake in an airtight container at room temperature for up to 2 days.

Refrigerator Storage:
For longer storage, refrigerate for up to 5 days. Bring to room temperature before serving.

Freezing Instructions:

1. Cool cake completely (unglazed)
2. Wrap tightly in plastic wrap, then foil
3. Freeze for up to 3 months
4. Thaw overnight in refrigerator
5. Glaze before serving

Reheating:
For warm cake, microwave individual slices for 10-15 seconds or warm in a 300°F oven for 5-7 minutes.

Common Questions

Can I make this gluten-free?
Yes! Substitute with a 1:1 gluten-free flour blend. Learn more about gluten-free baking.

Why did my cake sink?
Possible causes: underbaking, opening oven too early, or overmixing batter.

Can I use salted butter?
Yes, but reduce added salt to 1/8 teaspoon.

How do I prevent a dry cake?
Don’t overbake, measure ingredients accurately, and don’t substitute low-fat dairy.

Final Thoughts

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is more than just a dessert – it’s a taste of Southern hospitality and homemade comfort. With its tender crumb, rich vanilla flavor, and tangy-sweet glaze, it’s sure to become a family favorite.

The recipe’s simplicity makes it perfect for beginner bakers, while the exceptional results will impress even the most discerning dessert lovers. Whether you’re serving it at a special occasion or enjoying a slice with your afternoon coffee, this cake delivers satisfaction in every bite.

We’d love to hear about your baking experience! Share your photos and variations in the comments below. Happy baking!