Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic dessert that combines the buttery richness of a pound cake with the tangy sweetness of cream cheese glaze. This cake is perfect for any occasion — from afternoon tea to holiday celebrations. The addition of buttermilk keeps the cake moist and tender, while the cream cheese glaze adds a luscious finishing touch. Let’s dive into the recipe and learn how to make this delightful treat.

Ingredients:

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened
2 1/2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour, sifted
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, room temperature
1 tablespoon pure vanilla extract

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
1 cup powdered sugar, sifted
2 tablespoons milk (add more for desired consistency)
1/2 teaspoon vanilla extract

Preparation:

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or line it with baking spray.

Step 2: Prepare the Batter

In a large mixing bowl, cream the softened butter and granulated sugar using a hand or stand mixer until light and fluffy. This should take about 3-5 minutes.
Add the eggs one at a time, beating well after each addition to ensure the mixture is fully incorporated.
In a separate bowl, whisk together the sifted flour, baking soda, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk. Start and end with the dry ingredients, mixing on low speed to avoid overmixing.
Stir in the vanilla extract until the batter is smooth and well combined.

Step 3: Bake the Cake

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.
Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

Step 4: Make the Cream Cheese Glaze

In a medium bowl, beat the softened cream cheese until smooth and creamy.
Gradually add the powdered sugar, followed by the milk and vanilla extract.
Mix until the glaze reaches a smooth, pourable consistency. Add more milk if needed.

Step 5: Glaze the Cake

Once the cake has completely cooled, drizzle the cream cheese glaze generously over the top, allowing it to drip down the sides for a beautiful presentation.

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.

COOKING Note:

Make sure all ingredients are at room temperature for the best texture.
Do not overmix the batter to prevent the cake from becoming dense.
Use a high-quality vanilla extract for a richer flavor.

Serving Suggestions:

Serve slices with a dollop of whipped cream and fresh berries for a stunning dessert.
Pair with a cup of coffee, tea, or a glass of milk for a comforting treat.
For special occasions, decorate the cake with edible flowers or a dusting of powdered sugar.

Tips:

To ensure the cake doesn’t stick, grease the bundt pan thoroughly and dust it with flour.
Use a serrated knife to cut the cake for clean slices.
Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time:

Prep Time: 20 minutes
Cooking Time: 65 minutes
Total Time: 85 minutes

Nutritional Information (Per Serving):

Calories: 390
Protein: 5g
Sodium: 200mg

FAQs:

1. Can I substitute buttermilk?

Yes, you can make a buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.

2. How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days. If refrigerated, allow it to come to room temperature before serving.

3. Can I freeze this cake?

Yes, the pound cake can be frozen without the glaze. Wrap it tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before glazing and serving.

4. What if I don’t have a bundt pan?

You can use a loaf pan or a 9×13-inch baking dish. Adjust the baking time accordingly and keep an eye on the cake as it bakes.

Conclusion

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a versatile and crowd-pleasing dessert that never fails to impress. The rich, buttery flavor paired with the tangy glaze makes it a hit at any gathering. Whether you enjoy it plain or with your favorite toppings, this cake is sure to become a favorite in your recipe collection. Try it today and savor the perfect combination of sweetness and texture!

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Author: Imili Johnson
Total Time: 85 minutes

Print Recipe

Ingredients

Scale