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Vanilla Buttermilk Pound Cake

Vanilla Buttermilk Pound Cake

This Vanilla Buttermilk Pound Cake is a classic, tender, and buttery dessert, enhanced with a rich cream cheese glaze. Perfect for tea time, brunch, or any special occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 50 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Cake Batter
  • 1 cup unsalted butter, softened 2 sticks
  • 2 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk room temperature
Cream Cheese Glaze
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1-2 tablespoons milk adjust to desired consistency
  • 1/2 teaspoon vanilla extract

Method
 

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
  2. Cream butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
  3. Whisk together dry ingredients (flour, baking powder, baking soda, salt) in a separate bowl.
  4. Alternate adding flour mixture and buttermilk to the batter, starting and ending with flour. Mix until combined.
  5. Pour batter into prepared pan and bake for 60–70 minutes or until a toothpick inserted comes out clean.
  6. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
  7. Optional: Mix cream cheese, powdered sugar, milk, and vanilla extract to desired consistency and drizzle over cooled cake.

Notes

Ensure butter and eggs are at room temperature for a smooth, tender cake. The glaze adds a creamy, sweet finish but can be omitted for a classic pound cake.