Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Indulge in the rich, moist goodness of this Vanilla Buttermilk Pound Cake, topped with a luscious Cream Cheese Glaze. Perfect for any occasion, this classic dessert is sure to impress.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the Cake:
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 2 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the Glaze:
- 4 ounces cream cheese (softened)
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat oven to 325°F (165°C) and grease/flour a 10-cup bundt pan. Mix dry ingredients.
- Cream butter and sugar: In a bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Combine wet and dry: Alternate adding dry ingredients and buttermilk to butter mixture. Mix until just combined.
- Bake: Pour batter into pan and bake for 65–75 minutes. Cool before removing from pan.
- Make glaze: Beat cream cheese until smooth, then add sugar, vanilla, and milk. Drizzle over cake.
Notes
- Enhance with almond extract or lemon zest for extra flavor.
- This cake stores well for up to 4 days when tightly wrapped and stored at room temperature or in the refrigerator.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 39g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
