Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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This vanilla buttermilk pound cake is the kind of dessert that melts in your mouth and wraps you in pure comfort. With its golden crust, velvety interior, and a rich cream cheese glaze drizzled on top, this cake transforms simple pantry ingredients into a decadent masterpiece.

Perfect for holidays, brunch gatherings, or as a crowd-pleasing dessert for your next potluck, this recipe is a timeless Southern favorite. It’s rich, buttery, and bursting with vanilla flavor—just the thing to satisfy a sweet craving or serve with coffee for an elegant afternoon treat.

Why You’ll Love This Recipe

• Buttery, moist, and dense crumb texture

• Glazed with a rich, tangy cream cheese icing

• Easy to slice and perfect for serving at gatherings

• Classic Southern flavor with modern ease

• Freezes well for make-ahead desserts

• Beautiful presentation in a bundt shape

Ingredient Breakdown

• All-Purpose Flour: Provides the sturdy, dense structure pound cake is known for.

• Baking Powder + Baking Soda: Light leaveners for just the right amount of rise.

• Salt: Balances sweetness and enhances flavor.

• Unsalted Butter: Adds richness and that classic pound cake buttery taste.

• Granulated Sugar: Sweetens and helps create the cake’s golden crust.

• Eggs: Bind the batter and add moisture.

• Vanilla Extract: Delivers deep, aromatic flavor.

• Buttermilk: Adds a slight tang and keeps the crumb ultra-moist.

• Cream Cheese: The base for a creamy, luscious glaze.

• Powdered Sugar: Sweetens the glaze without grittiness.

• Milk: Adjusts glaze thickness for perfect drizzling consistency.

Step-by-Step Instructions

1. Preheat & Prepare the Pan:
   Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or spray with non-stick baking spray.

2. Combine Dry Ingredients:
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar:
   Beat the butter and sugar together in a large bowl until light and fluffy—about 3–4 minutes.

4. Add Eggs & Vanilla:
   Beat in eggs one at a time, mixing well after each. Stir in vanilla extract.

5. Alternate with Buttermilk:
   Mix in the flour mixture and buttermilk in alternating batches, beginning and ending with flour. Stir just until combined—don’t overmix.

6. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes or until a toothpick inserted comes out clean.

7. Cool:
   Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack and cool completely.

8. Make the Glaze:
   Beat cream cheese until smooth. Add powdered sugar, then milk and vanilla, mixing until the glaze is silky and pourable.

9. Glaze the Cake:
   Drizzle the glaze over the fully cooled cake. Allow it to set before slicing.

Pro Tips

• Use room temperature butter and eggs for best mixing.

• Don’t overmix the batter—stop as soon as dry ingredients are incorporated.

• Use a baking spray with flour to prevent sticking.

• Let cake cool completely before glazing to avoid melting.

• For clean slices, use a serrated knife and wipe between cuts.

Ingredient Swaps or Variations

• Swap buttermilk for sour cream or plain yogurt.

• Add lemon zest for a citrusy twist.

• Fold in fresh berries for added color and flavor.

• Use almond extract for a nutty variation.

• Try brown sugar in the glaze for a caramel note.

Serving Suggestions

Serve with a scoop of vanilla ice cream, a hot cup of coffee, or fresh fruit. It also pairs beautifully with sweet wine or dessert liqueurs.

Make Ahead + Storage Tips

• Make Ahead: Bake the cake 1–2 days in advance and store tightly wrapped. Glaze just before serving.

• Storage: Store covered at room temperature for 3 days or refrigerate up to 5 days.

• Freezer Friendly: Wrap tightly and freeze up to 3 months. Thaw overnight in the fridge.

Frequently Asked Questions

Can I make this without buttermilk?
Yes, you can substitute with 1 cup whole milk + 1 tbsp lemon juice or white vinegar.

Why is my pound cake dry?
Overbaking or using too much flour can dry it out. Measure carefully and test for doneness early.

Can I use a loaf pan instead of a bundt pan?
Yes, divide the batter between two standard loaf pans and reduce bake time by 10–15 minutes.

Does this glaze harden?
It will set slightly, but stays creamy for a soft, rich finish.

Can I make this gluten-free?
Use a 1:1 gluten-free baking flour and monitor texture closely.

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