This Vanilla Buttermilk Pound Cake is a timeless classic, featuring a rich, buttery crumb and subtle tang from buttermilk. Baked to golden perfection in a bundt pan, it’s finished with a luscious cream cheese glaze that adds the perfect touch of sweetness. Ideal for gatherings, afternoon coffee, or anytime you crave a slice of pure comfort.

Why You’ll Love This Vanilla Buttermilk Pound Cake

Ultra-moist texture from buttermilk and butter
Rich vanilla flavor that’s perfectly balanced
Creamy cream cheese glaze for an elegant finish
Easy to bake in a bundt pan for stunning presentation
Ideal for celebrations, afternoon tea, or dessert

Ingredients Breakdown

For the Cake:

2¾ cups all-purpose flour – The structural base of the cake.
½ tsp baking powder + ¼ tsp baking soda – Helps the cake rise without overpowering leavening.
½ tsp salt – Enhances overall flavor.
1 cup unsalted butter, softened – Adds richness and tenderness.
2¼ cups granulated sugar – Sweetens and helps create a moist crumb.
4 large eggs – Bind the ingredients and contribute to the cake’s texture.
1 tsp vanilla extract – Delivers warm, aromatic vanilla flavor.
1 cup buttermilk – Adds moisture and a slight tang for balance and tenderness.

For the Cream Cheese Glaze:

4 oz cream cheese, softened – Creates a smooth, tangy base for the glaze.
1 cup powdered sugar, sifted – Sweetens and thickens the glaze.
2–3 tbsp milk – Adjusts glaze consistency to your preference.
½ tsp vanilla extract – Enhances the glaze’s flavor.

Tips and Tricks

For extra moistness, substitute half the buttermilk with sour cream.
Room temperature ingredients blend better, so let eggs and butter sit out for 30 minutes before baking.
Use high-quality vanilla extract for the best flavor impact.
To prevent sticking, thoroughly grease your bundt pan and dust with flour or sugar.

Variations and Customizations

Add ½ cup of chopped nuts or shredded coconut to the batter for texture.
Mix in fresh lemon zest to the batter for a citrusy twist.
Swap the cream cheese glaze for a simple vanilla or lemon glaze for a lighter finish.

Pairing Suggestions

Serve slices with a dollop of whipped cream or fresh berries.
Pair with a hot cup of coffee or afternoon tea for a delightful combo.
Great as a base for layered desserts topped with fruit and whipped cream.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 1 week, covered tightly to prevent drying out.
Freeze slices wrapped well in plastic wrap and foil for up to 3 months; thaw before serving.

Vanilla Buttermilk Pound Cake

Author: easysweetmeal
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x

Print Recipe

Description

A golden, buttery classic with a tender crumb & subtle tang, drizzled in creamy glaze. Perfect with coffee or as a sweet, simple indulgence.

Ingredients

Scale

2 ¾ cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
2 ¼ cups granulated sugar
4 large eggs
1 teaspoon pure vanilla extract
1 cup buttermilk
4 ounces cream cheese, softened
1 cup powdered sugar, sifted
2–3 tablespoons milk (adjust for desired consistency)
½ teaspoon vanilla extract

Instructions

Step 1: Prepare for Baking

Preheat your oven to 325°F (160°C).
Grease and flour a 10-cup bundt pan thoroughly or spray with non-stick baking spray to ensure easy release.

Step 2: Mix Dry Ingredients

In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy (about 3-4 minutes).

Step 4: Add Eggs and Vanilla

Add eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients.
Mix gently until just combined—avoid over-mixing to keep the cake tender.

Step 6: Bake the Cake

Pour batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10-15 minutes, then invert onto a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Glaze

Beat the softened cream cheese until smooth.
Gradually add powdered sugar and continue mixing until well combined.
Stir in vanilla extract and milk, adding milk slowly until the glaze reaches a pourable consistency.

Step 8: Glaze and Serve

Drizzle the cream cheese glaze evenly over the cooled cake.
Let the glaze set for a few minutes before slicing and serving.

Notes

This classic Vanilla Buttermilk Pound Cake delivers moistness, rich flavor, and a luscious cream cheese glaze that elevates any occasion. Perfectly balanced and easy to make, it’s a must-have recipe for your dessert collection.

Prep Time: 15 minutes
Cook Time: 75 minutes
Category: Dessert
Method: Baking
Cuisine: American