Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Indulge in the rich and moist Vanilla Buttermilk Pound Cake with a luscious Cream Cheese Glaze. This classic dessert is perfect for any occasion, from afternoon tea to special celebrations.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Units
Scale
For the cake:
- 1 cup unsalted butter (softened)
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the glaze:
- 4 oz 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 (163°C). Grease and flour a 10-inch bundt or tube pan.
- Mix butter and sugar: Cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
- Combine dry and wet ingredients: Whisk together flour, baking soda, and salt. Add dry ingredients to wet mixture in three additions, alternating with buttermilk.
- Bake: Pour batter into pan and bake for 60–70 minutes until a toothpick comes out clean.
- Prepare glaze: Beat cream cheese until smooth, then add powdered sugar, milk, and vanilla. Drizzle over cooled cake.
Notes
- Ensure all ingredients are at room temperature for best results.
- Add lemon zest to the glaze for a citrusy flavor.
- Store leftover cake covered at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 34g
- Sodium: 230mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
