Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

If you’re looking for a cake that feels like a warm hug on a plate, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is your new best friend. This classic dessert strikes the perfect balance between buttery richness and tender crumb, with the bright tang of buttermilk and a luscious cream cheese glaze that ties everything together beautifully. Whether it’s an afternoon treat or the star of your next celebration, this cake promises a slice of pure joy in every bite.

Ingredients You’ll Need

Making this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is surprisingly simple because it calls for straightforward ingredients that each bring something special to the table. From the richness of butter to the tanginess of buttermilk, every component works harmoniously to create that unforgettable flavor and texture.

• 2 cups all-purpose flour: Provides the sturdy structure essential for a classic pound cake texture.
• 1 ½ cups granulated sugar: Sweetens the cake while helping to keep it moist.
• 1 ½ tsp baking powder: Gives a gentle rise to ensure the cake is light yet dense enough.
• ½ tsp salt: Balances the sweetness and elevates all flavors.
• 1 cup unsalted butter (room temperature): Adds rich creaminess and tenderness.
• 4 large eggs: Bind the ingredients and contribute to the cake’s velvety crumb.
• 1 cup buttermilk: Lends a subtle tang and keeps the cake moist and soft.
• 2 tsp pure vanilla extract: Infuses the batter with warm, sweet aroma and depth.
• 8 oz cream cheese (softened): The base for the addictive glaze that complements the cake perfectly.
• 2 cups powdered sugar: Sweetens and thickens the cream cheese glaze for a smooth finish.
• 2 tbsp milk: Helps thin the glaze to just the right consistency for drizzling.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Step 1: Prepare Your Baking Space

Begin by preheating your oven to 350°F (175°C) and greasing a loaf pan. This ensures your pound cake will bake evenly and come out cleanly without sticking to the pan’s sides.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Setting these dry ingredients aside keeps them ready to combine at the right moment, which helps avoid overmixing and keeps the cake tender.

Step 3: Cream Butter and Sugar

In a separate large bowl, beat the room temperature unsalted butter with granulated sugar until the mixture is light and fluffy. This step is crucial for incorporating air into the batter, giving the pound cake its signature light texture despite its richness.

Step 4: Add Eggs and Vanilla

Now, add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then stir in your vanilla extract, which will infuse the batter with its classic, warm flavor that makes this recipe so comforting.

Step 5: Combine Dry Ingredients and Buttermilk

Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry ingredients. Mix gently until just combined—this careful folding keeps the batter from becoming tough, while the buttermilk adds moisture and a subtle tang.

Step 6: Bake the Cake

Pour the batter into your prepared loaf pan and slide it into the oven. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. This slow baking time allows the cake to develop a beautiful golden crust while staying moist inside.

Step 7: Cool Before Glazing

Once out of the oven, let the cake cool completely in the pan. Cooling is essential to let the cake set and prevents the cream cheese glaze from melting into the cake rather than sitting as a luscious topping.

Step 8: Prepare the Cream Cheese Glaze

While the cake cools, make your glaze by beating softened cream cheese until smooth, then gradually adding powdered sugar and milk until you achieve a drizzle-worthy consistency. This glaze adds a tangy-sweet contrast that elevates the entire dessert.

Step 9: Glaze and Serve

Drizzle the cream cheese glaze evenly over the cooled pound cake for that irresistible finishing touch. The glaze will set slightly, giving the cake a beautiful, glossy appearance and a burst of flavor alongside each bite.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Garnishes

To make your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe even more festive, try garnishing with fresh berries, a sprinkle of lemon zest, or toasted nuts. These additions add bursts of color, texture, and flavor that complement the cake’s rich sweetness.

Side Dishes

This cake is perfectly happy standing alone, but if you want a little extra, serve it with a side of whipped cream, a scoop of vanilla ice cream, or a bowl of fresh fruit compote. These sides bring contrasting textures and tastes that highlight the cake’s tender crumb and creamy glaze.

Creative Ways to Present

For a crowd-pleasing presentation, slice the pound cake thickly and arrange the slices on a wooden board with small bowls of glaze and berries for dipping and topping. Alternatively, layer slices with mascarpone cream and berries for a quick and elegant trifled dessert that everyone will love.

Make Ahead and Storage

Storing Leftovers

You can store leftover slices of Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe in an airtight container at room temperature for up to 2 days. After that, refrigerate to keep the glaze fresh and to maintain the cake’s moist texture.

Freezing

This pound cake freezes well! Wrap cooled slices tightly in plastic wrap and then place them in a freezer bag. They’ll keep in the freezer for up to 3 months. When ready to enjoy, thaw overnight in the fridge for the best texture.

Reheating

To bring back that just-baked warmth, heat slices gently in the microwave for about 15 seconds or pop them in a low oven (300°F/150°C) for 5–7 minutes. The cream cheese glaze will soften, making each bite feel freshly served.

FAQs

Can I substitute regular milk for buttermilk?

While regular milk won’t provide the same tang and tenderness, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes. This will closely mimic the buttermilk’s effect in the recipe.

What type of pan is best for baking this pound cake?

A standard loaf pan works best here because it gives the cake its classic shape and ensures even baking. You can use a bundt pan if preferred, but adjust the baking time accordingly and watch closely for doneness.

Why is the cake sometimes dense or heavy?

Overmixing the batter can lead to a dense pound cake, as it develops too much gluten. Mixing just until ingredients are combined and folding gently keeps the texture tender but substantial—the hallmark of a great pound cake.

Can I make the cream cheese glaze ahead of time?

Absolutely! Make the glaze a few hours ahead or even the day before and keep it chilled. Just give it a quick whisk before using to bring back its smooth, pourable consistency.

Is this cake suitable for special occasions?

Definitely yes. Its elegant flavor and beautiful cream cheese glaze make this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe a perfect choice for birthdays, holidays, or just when you want to treat yourself and your loved ones to something truly special.

Final Thoughts

There’s something so reassuring and rewarding about baking a Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe from scratch. It’s a timeless dessert that brings warmth and smiles like no other. I hope this recipe inspires you to bake it often and share it widely—the kind of treat that never goes out of style and always feels like home.

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