Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Indulge in the rich and moist Vanilla Buttermilk Pound Cake topped with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
Cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
Glaze:
- 4 oz cream cheese (softened)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2–3 tablespoons milk (as needed for consistency)
Instructions
- Preheat the oven and prepare the pan: Preheat oven to 325°F. Grease and flour a 10-inch bundt pan.
- Cream butter and sugar: In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs and vanilla: Beat in eggs one at a time, then mix in vanilla extract.
- Combine dry and wet ingredients: In a separate bowl, whisk flour, baking soda, and salt. Alternately add dry ingredients and buttermilk to the batter.
- Bake the cake: Pour batter into pan and bake for 55–65 minutes. Cool before glazing.
- Make the glaze: Beat cream cheese until smooth. Add powdered sugar, vanilla, and milk for desired consistency. Drizzle over cake.
Notes
- For a richer flavor, use vanilla bean paste.
- Covered cake stays fresh for up to 3 days at room temperature or 5 days in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
