If you’ve ever dreamt of a dessert that’s buttery, tender, and wrapped in a luscious, tangy-sweet glaze, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is about to become your new favorite treat. This cake is the definition of comfort—soft, melt-in-your-mouth crumb, a whisper of vanilla, and a delightful cream cheese glaze that drips down every golden ridge. Whether you’re hosting a gathering or just need a pick-me-up, this beauty brings pure joy with every bite.
Ingredients You’ll Need
Let’s talk ingredients—no fancy tricks, just simple pantry staples, each playing an essential role in creating the decadent flavor, tender crumb, and gorgeous color of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze.
- Butter (1 cup, unsalted, softened): The soul of a pound cake, providing richness and that classic buttery flavor.
- Granulated sugar (2 ½ cups): Sweetens the cake and helps create that beautiful, soft golden crust.
- Eggs (4 large, room temperature): Essential for binding, adding structure, and making the crumb tender.
- Vanilla extract (1 tablespoon): Adds warmth and deepens the classic vanilla flavor—don’t skimp here!
- All-purpose flour (3 cups): The foundation for the cake’s perfect texture and structure.
- Baking soda (½ teaspoon): Lifts the cake just enough for a soft, not-too-dense crumb.
- Salt (½ teaspoon): Balances sweetness and highlights all the other wonderful flavors.
- Buttermilk (1 cup, room temperature): The secret for ultra-moist cake with a subtle tang—so worth it!
- Cream cheese (4 oz, softened): Brings luscious tang and velvety body to the glaze.
- Powdered sugar (1 cup): Sweetens and gives the glaze its dreamy, pourable consistency.
- Milk (1–2 tablespoons, as needed): Helps thin the glaze to just the right drizzling texture.
- Vanilla extract (½ teaspoon): For that extra vanilla note in the glaze—because you can never have too much!
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 325°F (163°C). Grab a bundt or tube pan and give it a generous coating of butter or nonstick spray, followed by a dusting of flour. This ensures your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze slips out perfectly golden and unbroken.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together on medium speed for about 3–5 minutes. You’ll want the mix to look light, fluffy, and pale—this is the key to a cake that practically melts in your mouth!
Step 3: Add the Eggs and Vanilla
Crack in the eggs, one at a time, mixing thoroughly after each addition. Stir in the tablespoon of vanilla extract. This slow build helps keep your batter silky and prevents curdling.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step evenly distributes the leavening and seasoning, guaranteeing every bite is just right.
Step 5: Alternate Dry Ingredients and Buttermilk
Add the dry ingredients to the wet in three parts, alternating with buttermilk, and beginning and ending with the flour. Gently mix just until combined—overmixing is the enemy of tender cake!
Step 6: Bake the Cake
Pour your glorious batter into the prepared pan and use a spatula to smooth the top. Pop it in the oven and bake for 60–70 minutes. When a toothpick inserted in the center comes out clean, you’re golden!
Step 7: Cool and Release
Let the cake cool in the pan for 10 minutes. Then, run a thin knife along the edges if needed, and gently invert the cake onto a wire rack. Let it cool completely before glazing to ensure the glaze sets beautifully.
Step 8: Make the Cream Cheese Glaze
In a small bowl, beat the softened cream cheese until fluffy. Add in the powdered sugar and vanilla, drizzling in enough milk to reach a pourable consistency. Pour or drizzle your glaze generously over the cooled Vanilla Buttermilk Pound Cake with Cream Cheese Glaze and marvel at how the ribbons of glaze find every curve.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Garnishes
A sprinkle of powdered sugar, a handful of fresh berries, or even a hint of lemon zest brings out the best in this pound cake. These extra touches add color and fragrance that make every slice irresistible.
Side Dishes
If you want to take this cake to the next level, serve it with a scoop of vanilla bean ice cream or a dollop of lightly whipped cream. For something a bit more unexpected, try pairing it with stewed fruit or a fresh fruit salad to brighten the plate.
Creative Ways to Present
Showcase your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze on a beautiful cake stand, or cut thick slices and serve trifle-style with whipped cream and berries in glass jars. Little individual slices wrapped in parchment make sweet take-home favors for parties or showers!
Make Ahead and Storage
Storing Leftovers
The cake keeps beautifully when stored at room temperature, tightly covered, for up to three days. Just make sure it’s completely cool before you wrap it up to keep that delightful crumb fresh and moist.
Freezing
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is freezer-friendly, too! For best results, skip the glaze if freezing, then wrap slices or the whole cake tightly in plastic wrap and foil. Thaw overnight at room temperature and glaze just before serving.
Reheating
If you like your pound cake lightly warmed, a quick 10-15 seconds in the microwave refreshes each slice (just don’t overdo it!). For an oven method, cover a whole cake with foil and warm at 300°F for about 10 minutes.
FAQs
Can I make the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze ahead of time?
Absolutely! This cake tastes even better the next day as the flavors mingle. Bake it, cool completely, cover tightly, and glaze right before serving for the freshest appearance.
What if I don’t have buttermilk?
No worries! Make an easy substitute by adding 1 tablespoon of lemon juice or vinegar to a cup of milk, stir, and let it sit for five minutes. This sour milk will work in a pinch to mimic buttermilk’s tangy effect.
Can I add extra flavors to the cake or glaze?
Yes! A teaspoon of lemon or orange zest in the batter or glaze adds a bright citrus note. You could also try almond extract for a nutty twist on the classic vanilla.
How do I get the glaze smooth and pourable?
The glaze should be thick but still flow easily. Beat the cream cheese and powdered sugar well to remove any lumps, and add milk a teaspoon at a time until you reach that dreamy drizzling consistency.
Is this cake suitable for special occasions?
Without question! Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a showstopper for birthdays, brunches, or any festive celebration. Dress it up with berries or edible flowers to match the theme.
Final Thoughts
If you’re looking for a dessert that’s always a winner, you can’t go wrong with Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. It’s a treat to make, serve, and, of course, eat—so go ahead and bake it for friends, family, or just because you deserve something wonderful. Enjoy every dreamy, vanilla-filled bite!
