Oh my goodness, let me tell you about the first time I made this vanilla buttermilk pound cake with cream cheese glaze – it was pure magic! I was hosting my book club and wanted something special, but not too fussy. The moment that first slice came out with its golden crust and that luscious glaze dripping down the sides, I knew I’d found “the one.”

What makes this cake so incredible? That perfect balance between dense yet tender crumb from the buttermilk, with just enough vanilla to make it sing. And that glaze? Creamy, tangy perfection that takes it from simple to spectacular. It’s the kind of dessert that disappears fast at potlucks, with everyone asking for the recipe. Trust me, once you try this version, you’ll never go back to box mixes again!

Why You’ll Love This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Let me count the ways this cake will steal your heart! First off, that texture – oh my stars – it’s like biting into a cloud that decided to wear its Sunday best. The buttermilk works absolute magic, keeping every crumb impossibly moist while the vanilla whispers sweet nothings to your taste buds.

Foolproof perfection: Even if you’re the type who burns toast, this recipe will make you look like a baking pro
Crowd-pleasing magic: That cream cheese glaze turns heads faster than a puppy in a tutu
Better with age: Honestly? It tastes even more amazing the next day (if it lasts that long!)
Versatile superstar: Fancy enough for weddings, cozy enough for Tuesday nights in your pajamas

I’ve made this cake more times than I can count, and every single time? Pure, unadulterated joy in dessert form.

Ingredients for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Now let’s talk ingredients – and I mean real ingredients, none of that artificial nonsense. Every single item here plays a starring role in creating that perfect pound cake texture and flavor. Trust me, I learned the hard way that shortcuts just don’t work with this recipe!

1 cup unsalted butter, softened – Not melted! You want it soft enough to leave a fingerprint when pressed, but still cool to the touch
2 cups granulated sugar – Plain white sugar works beautifully here, letting the vanilla and buttermilk shine
4 large eggs, room temperature – Cold eggs can make your batter curdle – take them out at least 30 minutes before baking
3 cups all-purpose flour – Spoon it into your measuring cup and level it off – no packing!
1/2 teaspoon baking soda + 1/2 teaspoon salt – Our little chemical helpers that give just the right lift
1 cup buttermilk – The secret weapon for moisture! Shake the carton well before measuring
2 teaspoons pure vanilla extract – None of that imitation stuff – splurge on the good vanilla

For that dreamy glaze:

4 oz cream cheese, softened – Full-fat only, please! Low-fat versions make runny glaze
1 cup powdered sugar – Sift it if yours is lumpy
2 tablespoons milk – Whole milk gives the richest consistency
1/2 teaspoon vanilla extract – Because we can never have too much vanilla

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Alright, let’s get baking! This is where the magic happens, and I promise it’s easier than you think. Just follow these steps, and you’ll have a cake that’ll make your kitchen smell like heaven.

Preparing the Cake Batter

First things first – preheat that oven to 325°F (165°C). While it’s heating up, grab your favorite Bundt pan and give it a good greasing and flouring. I like to use butter and a pastry brush to get into all those nooks and crannies.

Now for the fun part! In your mixing bowl, cream together the softened butter and sugar until it’s light and fluffy – about 3-4 minutes with a hand mixer. This step is crucial! You want it looking almost like whipped cream. Add the eggs one at a time, mixing well after each one. Don’t rush this – I learned that lesson the hard way when my batter looked like scrambled eggs!

In another bowl, whisk together your flour, baking soda, and salt. Here’s the trick: alternate adding the dry ingredients and buttermilk to the butter mixture, starting and ending with the flour. Mix just until combined after each addition – overmixing is the enemy of tender pound cake! Finally, stir in that glorious vanilla extract.

Baking and Cooling the Cake

Pour that beautiful batter into your prepared pan and smooth the top. Slide it into the oven and set your timer for 60 minutes. At the hour mark, do the toothpick test – stick it near the center, and if it comes out with just a few moist crumbs (not wet batter), you’re golden. If not, give it another 5-10 minutes.

Here’s where patience comes in – let the cake cool in the pan for exactly 10 minutes. Any longer, and it might stick; any less, and it could break when you flip it. After that, invert it onto a wire rack and let it cool completely before glazing. I know it’s tempting, but trust me – warm cake makes runny glaze!

Making the Cream Cheese Glaze

While your cake cools, let’s make that dreamy glaze. Beat the softened cream cheese until it’s completely smooth – no lumps allowed! Gradually add the powdered sugar, then the milk and vanilla, beating until it’s silky. You’re looking for a consistency that’ll drizzle beautifully – not too thick, not too thin. If it’s too thick, add a teaspoon more milk; too thin, a bit more powdered sugar.

Now the best part – drizzle that luscious glaze over your cooled cake in whatever artistic pattern makes your heart happy. I like to let some drip down the sides for that picture-perfect look. Then try not to eat the whole thing in one sitting!

Tips for Perfect Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

After making this cake more times than I can count, I’ve picked up some tricks that’ll guarantee bakery-quality results every time. First – and I can’t stress this enough – room temperature ingredients are non-negotiable. Cold butter won’t cream properly, and chilly eggs can make your batter curdle. I leave everything out on the counter for at least an hour before baking.

When it comes to the glaze, patience is key. Wait until the cake is completely cool before drizzling – I’ve ruined many a glaze by being too eager! The perfect consistency should coat the back of a spoon but still drip slowly. If it’s too thick, add milk a teaspoon at a time. Too thin? More powdered sugar to the rescue!

One last secret? Wrap leftover cake (if you have any!) tightly in plastic wrap – the flavors meld beautifully overnight. Just try not to eat it all before breakfast!

Variations for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Oh, the possibilities! While I adore the classic version, sometimes I like to play around with this recipe. A tablespoon of lemon zest in the batter gives it the most delightful citrusy brightness – perfect for summer gatherings. Or swap half the vanilla for almond extract if you’re feeling fancy (just don’t tell my grandma I suggested that!).

For chocolate lovers, try folding in a cup of mini chocolate chips – they create these melty pockets of joy. And if you’re feeling extra indulgent? Add a teaspoon of cinnamon to the glaze for a cozy twist. The beauty of this cake is how it welcomes creativity while still staying true to its buttery, vanilla soul.

Serving and Storing Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Here’s the best way to serve this beauty – let it come to room temperature first! The flavors really sing when they’re not ice-cold from the fridge. I like to slice it thick (no judgment if you go back for seconds) and maybe add a dollop of whipped cream or fresh berries if I’m feeling fancy. But honestly? It’s perfect all on its own.

For storage, an airtight container is your best friend. It’ll keep at room temperature for about 2 days (if it lasts that long!), or in the fridge for up to 5 days. Pro tip: Place a slice of bread in the container – it keeps the cake moist! You can also freeze unglazed slices wrapped in plastic for up to 3 months – just add fresh glaze when you’re ready to serve.

Nutritional Information

Okay, let’s be real – we’re not eating pound cake for its health benefits! But for those who like to know, here’s the scoop per slice (based on 12 servings): about 420 calories, 18g fat, and 60g carbs. Remember, these numbers are estimates – your exact amounts might vary depending on ingredients. Now go enjoy that cake guilt-free – life’s too short to skip dessert!

FAQs About Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Can I freeze this pound cake? Absolutely! Just wrap unglazed slices tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add fresh glaze when ready to serve. The texture stays perfect – I’ve done this for last-minute guests more times than I can count!

What if I don’t have buttermilk? No worries – make your own by stirring 1 tablespoon lemon juice or vinegar into 1 cup milk. Let it sit for 5 minutes until slightly thickened. Works like a charm in this recipe!

Why did my cake sink in the middle? Oh honey, we’ve all been there! Usually means the oven temperature was too low or the cake wasn’t quite done. Next time, test with a toothpick – it should come out with just a few moist crumbs, not wet batter.

Can I make this in loaf pans? You bet! Divide the batter between two greased 9×5-inch loaf pans and bake for 45-55 minutes. Perfect for gifting – just wrap in pretty parchment paper!

How do I prevent sticking in my Bundt pan? My foolproof method? Butter every nook and cranny, then dust with flour. Or use baking spray with flour already in it. Let the cake cool just 10 minutes before flipping – any longer and it’ll stick!

Share Your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Experience

Now I want to hear from you! Did your cake turn out as dreamy as mine? Snap a photo of that gorgeous glaze dripping down the sides and tag me – I live for your baking victories! Leave a comment below with your honest thoughts or any clever twists you tried. And if you loved it? Well, sharing is caring – pass this recipe along to someone who deserves a little slice of happiness!

Heavenly Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Author: Ella Parker
Total Time: 90 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A moist and tender vanilla buttermilk pound cake topped with a rich cream cheese glaze.

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
2 teaspoons vanilla extract
4 oz cream cheese, softened
1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Preheat your oven to 325°F (165°C). Grease and flour a bundt pan.
Cream the butter and sugar together until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Whisk together flour, baking soda, and salt in a separate bowl.
Alternately add the flour mixture and buttermilk to the butter mixture, starting and ending with flour.
Stir in vanilla extract.
Pour batter into the prepared pan and bake for 60-70 minutes or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack.
For the glaze, beat cream cheese until smooth. Gradually add powdered sugar, milk, and vanilla until smooth.
Drizzle glaze over the cooled cake.

Notes

Use room temperature ingredients for best results.
Do not overmix the batter.
Let the cake cool completely before glazing.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 180mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 1g
Protein: 6g
Cholesterol: 105mg

Keywords: vanilla buttermilk pound cake, cream cheese glaze, homemade cake, dessert recipe