Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Why You’ll Love This Recipe

• Moist and Tender Texture: The buttermilk ensures a soft, melt-in-your-mouth crumb.

• Rich Vanilla Flavor: A generous amount of vanilla extract infuses the cake with a comforting aroma.

• Tangy Cream Cheese Glaze: The glaze adds a sweet and tangy finish that complements the cake perfectly.

• Easy to Make: With simple ingredients and straightforward steps, this cake is beginner-friendly.

• Versatile: Ideal for birthdays, holidays, or as a delightful treat with coffee or tea.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 2½ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 1 cup buttermilk

For the Cream Cheese Glaze:

• 4 oz cream cheese, softened

• 1 cup powdered sugar

• 2 tablespoons milk (adjust for desired consistency)

• ½ teaspoon vanilla extract

Directions

For the Pound Cake

1. Preheat your oven to 325°F (160°C). Grease and flour a bundt pan or a loaf pan.

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

3. In a large mixing bowl, beat the softened butter and granulated sugar together with a mixer on medium speed until light and fluffy, about 3–5 minutes.

4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.

5. Gradually add the dry ingredients to the wet mixture in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined to avoid overmixing.

6. Pour the batter into the prepared pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

For the Cream Cheese Glaze

1. In a medium bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and vanilla extract.

2. Mix in milk, one tablespoon at a time, until the glaze reaches your desired consistency.

3. Once the cake has completely cooled, drizzle the cream cheese glaze over the top, allowing it to drip down the sides.

Servings and Timing

• Servings: 10–12 slices

• Prep Time: 15 minutes

• Cook Time: 55–65 minutes

• Total Time: 1 hour 15 minutes

Variations

• Lemon Twist: Add 1 tablespoon of fresh lemon zest to the batter and replace vanilla with lemon extract for a citrusy flavor. Use a lemon glaze instead of cream cheese glaze.

• Berry Infusion: Fold 1 cup of fresh or frozen berries, such as blueberries or raspberries, into the batter before baking.

• Chocolate Drizzle: Top the cake with a chocolate ganache drizzle instead of cream cheese glaze for a decadent twist.

• Nutty Addition: Fold in chopped nuts like walnuts or pecans for added texture and flavor.

• Gluten-Free: Use a gluten-free all-purpose flour blend to make the cake gluten-free.

Storage/Reheating

• Storage: Store the cake in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

• Freezing: Wrap the cooled cake tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

• Reheating: Serve at room temperature or warm slices in the microwave for 10–15 seconds before serving.

FAQs

1. Can I use regular milk instead of buttermilk?

Yes, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

2. What’s the best way to prevent the cake from sticking to the pan?

Grease the pan thoroughly with butter or cooking spray and dust with flour, ensuring every crevice is covered.

3. Can I make this cake without a mixer?

Yes, but ensure you cream the butter and sugar thoroughly with a whisk or wooden spoon for the best texture.

4. Can I use flavored extracts?

Yes, almond or coconut extract can be used for a different flavor profile.

5. How do I make the glaze thicker?

Add more powdered sugar to thicken the glaze.

6. Can I bake this in a different pan?

Yes, you can use two loaf pans or a 9×13-inch pan; adjust baking time accordingly.

7. Can I use salted butter?

Yes, but reduce the added salt in the recipe by half.

8. What can I use instead of cream cheese for the glaze?

Mascarpone cheese or a simple powdered sugar glaze works well.

9. How do I achieve an even bake?

Ensure your oven is preheated and use a light-colored metal pan for even heat distribution.

10. Can I add fruit to the glaze?

Yes, you can add pureed fruit to the glaze for added flavor and color.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a delightful dessert that combines classic flavors with a modern twist. Its moist texture and rich taste make it a favorite among many. Whether for a special occasion or a simple treat, this cake is sure to impress.