Introduction
A classic dessert that never goes out of style, Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a perfect blend of buttery richness and subtle vanilla flavor.
This cake is the ideal treat for any occasion, whether you’re celebrating a special event or simply enjoying a quiet afternoon with a cup of tea.
The buttermilk adds a tender crumb, while the cream cheese glaze gives the cake a decadent, creamy finish.
The smooth glaze and delicate flavor of the cake come together to create a truly irresistible dessert.
Ingredients
For the Cake:
2 ½ cups (315g) all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup (227g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, at room temperature
1 tbsp pure vanilla extract
1 cup (240ml) buttermilk, at room temperature
For the Cream Cheese Glaze:
4 oz (113g) cream cheese, softened
1 ½ cups (180g) powdered sugar
2–3 tbsp milk or heavy cream (adjust for consistency)
1 tsp vanilla extract
Instructions
Preheat your oven to 325°F (163°C) and grease a 10-inch bundt pan or a loaf pan, making sure to coat it evenly with butter or non-stick spray. This step ensures that the cake will come out easily once baked.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside. These dry ingredients will help give the cake structure and allow it to rise properly.
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer on medium speed to beat the mixture.
until light and fluffy, about 3 to 4 minutes. This process incorporates air into the batter, ensuring a light texture for your cake.
Add the eggs, one at a time, to the butter and sugar mixture, beating well after each addition. This helps the eggs incorporate evenly into the batter.
Once all the eggs are added, stir in the vanilla extract, allowing it to mix thoroughly with the wet ingredients.
Now, alternate adding the dry flour mixture and the buttermilk to the wet ingredients, beginning and ending with the flour mixture.
Mix each addition just until combined, being careful not to overmix. This will help ensure that your cake remains tender.
Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean or with only a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, you can prepare the cream cheese glaze.
How to Make
Start by preparing the cake batter. Cream together the butter and sugar until fluffy, then add the eggs and vanilla extract.
.Once mixed, alternate adding the dry ingredients and buttermilk until everything is well combined. Pour the batter into your prepared pan and bake the cake until golden brown and fully set.
While the cake is cooling, make the glaze by beating together softened cream cheese, powdered sugar.
milk (or heavy cream), and vanilla extract. Adjust the amount of milk or cream to reach the desired consistency – it should be smooth but slightly thick.
Once the cake has cooled, drizzle the cream cheese glaze generously over the top. You can let it flow down the sides for a beautiful, rustic look.
If you prefer a thicker layer of glaze, feel free to refrigerate it for a bit before drizzling, as it will firm up slightly.
You can also use a spoon or offset spatula to spread the glaze more evenly across the top if you’d like.
Let the glaze set for a few minutes before slicing and serving. This cake is delicious on its own, but also pairs wonderfully with a cup of coffee or tea.
For added flavor, consider sprinkling the finished cake with chopped nuts or fresh fruit, like berries, to complement the creamy texture of the glaze.
If you’re feeling adventurous, you can experiment with adding citrus zest or a splash of almond extract to the cake batter for an extra layer of flavor.
Variations
For a twist on the classic vanilla flavor, you can add a tablespoon of lemon zest to the batter for a refreshing citrus note that pairs wonderfully with the cream cheese glaze.
If you enjoy a nutty crunch, fold in chopped walnuts or pecans into the batter before baking. The added texture will give the cake an extra layer of flavor and a delightful bite.
For a chocolate version, you can sift a small amount of cocoa powder into the dry ingredients and add a handful of chocolate.
chips to the batter. This will give you a rich, chocolatey cake with the same buttery texture.
If you prefer a more decadent glaze, you could swap out the vanilla extract for flavored extracts like almond or hazelnut, which will add a unique twist to the cream cheese topping.
You could also try adding a handful of fresh berries, like raspberries or blueberries, to the batter for a fruity burst of flavor. These will create pockets of sweetness throughout the cake.
For a more autumn-inspired version, try incorporating ground cinnamon, nutmeg, or pumpkin puree into the cake batter.
These warm spices will give the cake a seasonal touch, perfect for the fall months.
If you’re looking for a healthier variation, consider using whole wheat flour in place of the all-purpose flour and reducing the sugar slightly.
The buttermilk will still keep the cake moist, while the whole wheat flour adds a nutty flavor.
Tips
Make sure your butter and eggs are at room temperature before you start mixing the cake batter. This helps them incorporate more easily into the mixture, leading to a smoother batter.
When measuring your flour, be sure to spoon it into the measuring cup and level it off with a knife.
rather than scooping directly from the bag. This will help prevent overpacking the flour, which can make the cake dense.
Don’t overmix the batter once the flour is added. Overmixing can result in a tough, dense cake. Mix until just combined to keep the cake light and airy.
Let the cake cool completely before glazing it. If the cake is still warm, the glaze may melt off and not set properly. Allow it to cool for at least 30 minutes before adding the glaze.
If the cream cheese glaze is too thick, add more milk or cream a little at a time until you reach your desired consistency. It should be pourable but not too runny.
For an extra smooth glaze, you can use a hand mixer to beat the cream cheese and powdered sugar until there are no lumps. This will ensure that the glaze is perfectly smooth and creamy.
To store the cake, keep it covered in an airtight container at room temperature for up to 3 days. If you have leftovers.
you can refrigerate the cake, but be sure to let it come to room temperature before serving for the best flavor and texture.
Conclusion
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a timeless dessert that’s simple to make yet incredibly satisfying.
The combination of moist, tender cake and the rich, velvety cream cheese glaze makes each bite a treat for the senses.
Whether you’re baking for a special occasion or just craving something sweet, this cake is sure to delight.
With its versatile flavor and easy-to-follow instructions, this pound cake is bound to become a staple in your baking collection. Enjoy it on its own or with a variety of fun twists to suit any flavor preference.