Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

If you’re searching for a melt-in-your-mouth treat that bridges nostalgia with absolute decadence, look no further than the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. This classic dessert takes the timeless charm of pound cake and bathes it in a dreamy, velvety glaze, ensuring every bite is soft, tangy, and undeniably rich. Whether for a special occasion or simply a Wednesday pick-me-up, this cake is destined to become a beloved staple in your baking repertoire.

this Recipe

Ingredients You’ll Need

Don’t let the simplicity of these ingredients fool you—each one is absolutely essential to creating the irresistible flavor and tender crumb of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. From the creamy richness of butter and cream cheese to the tang of buttermilk, every component works together in perfect harmony.

• All-purpose flour: The backbone of the cake, giving it sturdy structure without heaviness.
• Baking soda: A little goes a long way to give the cake the perfect, delicate lift.
• Salt: Just enough to heighten sweetness and amplify all the flavors.
• Unsalted butter (softened): Provides a rich, luscious base that guarantees every crumb is moist.
• Granulated sugar: Adds sweetness and creates that signature velvety texture.
• Large eggs: Essential for richness and structure, binding everything beautifully.
• Vanilla extract: The star flavor, making the cake profoundly aromatic and warmly familiar.
• Buttermilk: The secret to an ultra-tender, tangy cake that never dries out.
• Cream cheese (softened): Used in the glaze, it lends a lovely tang and creamy texture that just slides over the cake.
• Powdered sugar: Gives the cream cheese glaze its classic sweetness and perfect consistency.
• Milk: Loosens up the glaze so you can drizzle generously without hesitation.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Prep Your Pan and Ingredients

Begin by preheating your oven to 325°F (165°C). Generously grease and flour a 10-cup bundt pan, ensuring you reach every crevice—this will help your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze release flawlessly.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. This not only combines everything evenly, but it also aerates the flour for an extra tender crumb once your cake is baked.

Step 3: Cream Butter and Sugar

In a large mixing bowl, cream the butter and sugar together for about 3 to 5 minutes. You’re looking for a pale, fluffy mixture—this step lays the groundwork for the cake’s signature delicate texture and irresistible flavor.

Step 4: Add Eggs and Vanilla

Crack in the eggs one at a time, mixing well after each. Stir in the vanilla extract. This gradual process creates amazing structure and ensures the vanilla is evenly distributed, filling your entire cake with warmth and depth.

Step 5: Combine Wet and Dry Ingredients

Now, alternate adding the dry ingredients and buttermilk in batches, starting and ending with the flour mixture. Blend gently and stop mixing as soon as everything is incorporated—overmixing can lead to a tough cake, and we want a tender crumb that almost melts on your tongue.

Step 6: Bake

Pour the finished batter into your prepared pan, smoothing the top. Slide it into the oven and bake for 65 to 75 minutes. Look for a golden crust and a toothpick that comes out clean when inserted into the center. Patience pays off here as your kitchen fills with the most delicious aroma.

Step 7: Cool the Cake

Let the pound cake cool in the pan for 10 to 15 minutes, then gently invert it onto a wire rack to cool completely. This step is crucial—the cake sets up as it cools, making it easier to glaze and slice.

Step 8: Make the Cream Cheese Glaze

In a bowl, beat the softened cream cheese until decadently smooth. Add the powdered sugar, vanilla, and two tablespoons of milk. Whisk until silky and pourable, adding a touch more milk if needed—you want a glaze that drips alluringly but doesn’t run off the cake entirely.

Step 9: Glaze and Serve

Drizzle the cream cheese glaze generously over the fully cooled cake. Let it set for a few minutes before slicing, and then slice in and enjoy the showstopping Vanilla Buttermilk Pound Cake with Cream Cheese Glaze in all its glory.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Garnishes

For a truly eye-catching finish, try sprinkling a bit of powdered sugar, scatter fresh berries, or add a curl of citrus zest on top of your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. These simple touches will add color, freshness, and a little extra zing to every luscious slice.

Side Dishes

This cake shines brilliantly on its own but loves company, too! Pair each slice with a scoop of vanilla bean ice cream, a dollop of lightly whipped cream, or a handful of seasonal fruit. The subtle tang of the glaze contrasts beautifully with fresh or macerated berries.

Creative Ways to Present

If you’re entertaining, cut the cake into thin wedges and line them up on an elegant platter. Or, cube the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze and skewer with fruit for easy finger food at special gatherings. Mini individual bundt cakes using the same batter are always a hit for parties!

Make Ahead and Storage

Storing Leftovers

Tightly wrap any extra cake in plastic wrap or store in an airtight container. At room temperature, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will stay moist and delicious for up to four days. If your kitchen runs warm, pop it in the refrigerator to keep that glaze perfectly set.

Freezing

This cake freezes beautifully! For best results, freeze individual, unglazed slices wrapped in plastic and then in foil, or freeze the entire cake before glazing. When you’re ready to enjoy, thaw at room temperature and glaze just before serving for the freshest flavor and texture.

Reheating

If you prefer your pound cake slightly warm, gently microwave individual slices for about 10 seconds. Avoid reheating the whole cake, as this can dry it out. A quick warm-up brings back just-baked softness and makes that cream cheese glaze delightfully melty.

FAQs

Can I make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze ahead of time?

Absolutely! This cake actually tastes even better a day after baking, as the flavors have time to settle and mingle. Just keep it well-wrapped and glaze shortly before serving for the best result.

Why did my cake stick to the bundt pan?

Bundt pans can be tricky. Make sure to generously grease and flour every crevice before adding the batter. A good nonstick spray for baking works wonders, too, helping your cake release cleanly every time.

Can I add other flavors to the cake or glaze?

Definitely! A splash of almond extract or a hint of lemon zest in the batter or glaze can take this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze to new flavor heights. Don’t be afraid to get creative!

What’s the best way to get a smooth, pourable glaze?

Start by beating the cream cheese until totally smooth, then gradually add powdered sugar and just enough milk for a luscious, drizzle-friendly consistency. If it’s too thick, a few extra drops of milk will do the trick.

Can I make this cake gluten-free?

Yes! Swap the all-purpose flour for your favorite gluten-free blend, making sure it’s meant for baking. The results will be just as delicious, and your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze will be a treat everyone can enjoy.

Final Thoughts

I can’t think of a lovelier, more reliable treat than this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze. If you’re looking to impress, comfort, or just indulge a little, this recipe promises joy in every sublime slice. Give it a try—you might just discover your new favorite cake!

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