Fluffy Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Recipe

Baking a delectable vanilla buttermilk pound cake always brings pure comfort to my kitchen.

Sweet aromas drift through the house, promising something special.

Creamy buttermilk creates an incredibly tender crumb that melts on your tongue.

Rich cream cheese glaze adds a luxurious finish that makes every slice irresistible.

Soft and dense, this cake feels like a warm hug from an old friend.

Dessert lovers will find themselves reaching for seconds before the first bite is finished.

Join me in creating a classic treat that celebrates simple ingredients and pure deliciousness.

How to Bake Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Step 1: Whip Butter and Sugar

Grab a large mixing bowl and toss in softened butter with granulated sugar. Grab your electric mixer and beat these ingredients together until they transform into a dreamy, fluffy cloud-like mixture.

This should take around 3-5 minutes of continuous mixing.

Step 2: Incorporate Eggs

Add eggs one by one into the butter-sugar mixture.

After each egg, give it a thorough beating to ensure complete integration. The batter should look smooth and homogeneous.

Step 3: Prepare Dry Ingredients

In a separate bowl, combine flour, baking soda, and salt. Whisk these dry ingredients together to distribute everything evenly and eliminate potential lumps.

Step 4: Blend Wet and Dry Ingredients

Slowly introduce the dry ingredient mixture into the butter mixture. Alternate between adding dry ingredients and buttermilk.

Always start and finish with dry ingredients. Use low-speed mixing to prevent overmixing and maintain a tender cake texture.

Step 5: Add Vanilla Essence

Pour in vanilla extract and gently mix until the batter becomes completely smooth and glossy.

Step 6: Prepare for Baking

Transfer the batter into a bundt pan.

Use a spatula to create an even surface, ensuring uniform baking.

Step 7: Bake the Cake

Place the pan in a preheated oven.

Bake for 60-75 minutes. To check doneness, insert a toothpick into the center – it should come out clean.

Step 8: Cool the Cake

Allow the cake to rest in the pan for 15 minutes. Then carefully invert it onto a wire rack to cool completely.

Step 9: Craft Cream Cheese Glaze

In a medium bowl, beat softened cream cheese until it becomes silky and smooth.

Step 10: Finish the Glaze

Gradually add powdered sugar, milk, and vanilla extract.

Mix until the glaze reaches a perfect, pourable consistency. Adjust milk quantity to achieve desired thickness.

Tips That Improve Vanilla Buttermilk Pound Cake Texture

• Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
• Use fresh buttermilk for enhanced tanginess and tender crumb in the pound cake.
• Avoid overmixing the batter to prevent a tough, dense cake by mixing just until ingredients are combined.
• Check cake doneness with a toothpick test, inserting it in the center and looking for clean removal.
• Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.

Flavor Variations for Vanilla Buttermilk Pound Cake

• Gluten-Free Almond Flour Pound Cake: Replace wheat flour with almond flour for a lighter, nutty version suitable for gluten-sensitive individuals. Use xanthan gum to improve texture and binding.
• Lemon Lavender Pound Cake: Infuse the batter with fresh lemon zest and dried lavender flowers for a sophisticated, fragrant Mediterranean-inspired variation. Adjust glaze by adding lemon juice instead of milk.
• Dairy-Free Coconut Pound Cake: Substitute buttermilk with coconut milk and use coconut oil instead of butter. Create a coconut cream glaze using dairy-free cream cheese alternative for those with lactose intolerance.

Pairings to Serve with Vanilla Buttermilk Pound Cake

• Pair Tangy Berries: Fresh raspberries or blueberries complement the cake's rich, sweet flavor, cutting through the buttermilk's richness and adding bright, zesty notes.
• Sip Smooth Coffee: A creamy latte or rich espresso creates a perfect balance, enhancing the cake's vanilla undertones and providing a warm, robust contrast.
• Match Dessert Wine: A sweet Moscato or late-harvest Riesling highlights the cake's delicate sweetness, offering a luxurious and elegant drinking experience.
• Enjoy Vanilla Chai: A spiced chai tea with warm cinnamon and cardamom notes beautifully echoes the cake's vanilla essence, creating a harmonious and comforting pairing.

Proper Storage for Vanilla Buttermilk Pound Cake

Store the pound cake in an airtight container or wrapped tightly in plastic wrap for up to 5 days in the refrigerator, keeping it fresh and moist.

Wrap the cake securely in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Keep the cake at room temperature in a sealed container for 2-3 days, away from direct sunlight and heat sources.

Warm individual slices in the microwave for 10-15 seconds or place in a preheated oven at 300°F for 5-7 minutes to restore softness and bring out the cake’s rich flavors.

FAQs

• Why use buttermilk in this pound cake recipe?

Buttermilk adds moisture, creates a tender crumb, and provides a subtle tangy flavor that enhances the cake’s richness and softness.

• How can I tell if my pound cake is properly mixed?

The batter should look smooth and pale, with no visible flour streaks, and have a consistent, creamy texture without overmixing.

• What's the best way to prevent my cake from sticking to the bundt pan?

Thoroughly grease the pan with butter and dust with flour, or use a non-stick baking spray specifically designed for bundt pans to ensure easy release.

• Can I make this cake ahead of time?

Yes, this pound cake stays moist for 3-4 days when stored at room temperature in an airtight container, making it perfect for advance preparation.

Why Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Is Irresistible

• Master Comfort Baking: This pound cake represents pure baking joy with straightforward ingredients and simple techniques perfect for both novice and experienced bakers.
• Create Stunning Celebrations: Delivers a stunning dessert ideal for family gatherings, potlucks, or special occasions that looks professionally crafted with minimal effort.
• Customize with Creativity: Adaptable recipe allows personal touches like adding lemon zest, changing extracts, or incorporating nuts to match individual taste preferences and make the dessert uniquely yours.
• Crowd-Pleasing Deliciousness: Offers a classic, tender cake with rich vanilla flavor and creamy cream cheese glaze that appeals to all age groups, making it a guaranteed crowd-pleaser for any event.

Ingredients for Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

• All-Purpose Flour: A fundamental ingredient that provides structure and texture to the pound cake.
• Granulated Sugar: Adds sweetness and helps create a tender, golden crumb.
• Butter: Delivers rich flavor and contributes to the cake's dense, moist texture.
• Eggs: Bind ingredients together and provide richness and stability to the cake.
• Buttermilk: Adds moisture and a subtle tangy flavor while helping to tenderize the cake.

• Vanilla Extract: Introduces a warm, classic flavor that complements the cake's richness.

• Baking Soda, Salt: Help the cake rise and balance the overall flavor profile.

• Cream Cheese: Creates a smooth, creamy base for the glaze with a luxurious texture.
• Powdered Sugar: Provides sweetness and helps achieve the right glaze consistency.
• Milk, Vanilla Extract: Thin the glaze and add depth of flavor.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze Recipe

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4.7 from 17 reviews

• Total Time: 1 hour 35 minutes
• Yield: 12 1x

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Description

Indulgent vanilla buttermilk pound cake with cream cheese glaze brings Southern comfort to your dessert table. Creamy, tender crumb and rich glaze promise a delightful slice of pure sweetness you’ll savor with every heavenly bite.

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Ingredients

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Main Ingredients:

• 3 cups (675 grams) all-purpose flour
• 1 cup (227 grams) unsalted butter
• 2 1/2 cups (500 grams) granulated sugar
• 4 large eggs
• 1 cup (240 milliliters) buttermilk

Leavening and Seasoning:

• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon pure vanilla extract

Cream Cheese Glaze Ingredients:

• 4 ounces (113 grams) cream cheese
• 1 cup (120 grams) powdered sugar
• 2 tablespoons (30 milliliters) milk
• 1/2 teaspoon vanilla extract

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Instructions

1. Whip softened butter and sugar in a large bowl using an electric mixer until the mixture becomes airy and pale, creating a fluffy texture for approximately 3-5 minutes.
2. Incorporate eggs individually, thoroughly blending after each addition to ensure a uniform mixture.
3. Sift together flour, baking soda, and salt in a separate container, preparing the dry ingredients for integration.
4. Gently fold dry ingredients into the butter mixture, alternating with buttermilk. Begin and conclude with dry ingredients, mixing at low speed to prevent overmixing and maintain cake’s delicate structure.
5. Introduce vanilla extract, stirring until the batter achieves a silky, uniform consistency.
6. Transfer batter into a prepared bundt pan, carefully leveling the surface with a spatula to ensure even baking.
7. Bake in a preheated oven at 325°F for 60-75 minutes, monitoring until a toothpick inserted centrally emerges clean and dry.
8. Allow cake to rest in the pan for 15 minutes, then carefully invert onto a wire rack, permitting complete cooling.
9. Whip cream cheese in a medium bowl until smooth and lump-free.
10. Gradually blend powdered sugar, milk, and vanilla extract, adjusting liquid to achieve a glossy, drizzle-friendly glaze consistency.

Notes

• Always use room temperature ingredients to ensure smooth, even mixing and better cake texture.
• Cream butter and sugar thoroughly until the mixture becomes pale and fluffy, which helps create a lighter pound cake.
• Gently fold dry ingredients and buttermilk to prevent overmixing, which can make the cake dense and tough.
• Check cake doneness early by inserting a toothpick near the center; slight moist crumbs are okay, but avoid wet batter.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain cake’s structure.
• Make the cake ahead and freeze wrapped tightly for up to 3 months, preserving its moisture and flavor.
• Adjust glaze consistency by adding powdered sugar to thicken or milk to thin, creating perfect drizzling texture.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 437 kcal
• Sugar: 36 g
• Sodium: 118 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 58 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 71 mg