This Vanilla Buttermilk Pound Cake is a rich, moist dessert that combines the comforting flavors of vanilla and the subtle tang of buttermilk. Topped with a luscious cream cheese glaze, it’s a classic treat perfect for any occasion.

Why You’ll Love This Recipe

I love how this cake delivers a moist and tender crumb, thanks to the buttermilk. The vanilla flavor is both comforting and classic, making it a favorite in my household. The cream cheese glaze adds a tangy sweetness that complements the cake beautifully. Plus, it’s easy to make and perfect for any gathering.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Pound Cake:

3 cups all-purpose flour
½ teaspoon baking soda
¼ 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 ounces cream cheese, softened
1 cup powdered sugar
2–3 tablespoons milk (adjust for desired consistency)
½ teaspoon vanilla extract

Directions

For the Pound Cake:

Preheat the oven to 325°F (160°C). Grease and flour a bundt pan or a loaf pan.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
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.
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:

In a bowl, beat the softened cream cheese until smooth.
Gradually add the powdered sugar and vanilla extract.
Mix in milk, one tablespoon at a time, until the glaze reaches your desired consistency.
Drizzle the cream cheese glaze over the cooled cake. Let it set for a few minutes before slicing and serving.

Servings and Timing

Servings: 10–12 slices
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes

Variations

Lemon Twist: I add lemon zest and juice to the cake batter and glaze for a citrusy flavor.
Nutty Addition: Folding in chopped pecans or walnuts gives a delightful crunch.
Chocolate Glaze: Sometimes, I substitute the cream cheese glaze with a rich chocolate ganache.
Gluten-Free: Using a gluten-free all-purpose flour blend works well.
Berry Topping: Garnishing with fresh berries or a drizzle of berry compote adds a fresh touch.

Storage/Reheating

Storage: I 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: Wrapping the cooled cake tightly in plastic wrap and freezing it works great for up to 3 months. I thaw it overnight in the refrigerator before serving.
Reheating: I serve it at room temperature or warm slices in the microwave for 10-15 seconds.

FAQs

Can I use regular milk instead of buttermilk?

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

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

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

Can I make this cake without a mixer?

Yes, but I make sure to cream the butter and sugar thoroughly with a whisk or wooden spoon for the best texture.

Can I use flavored extracts?

Absolutely, I sometimes use almond or coconut extract for a different flavor profile.

How do I make the glaze thicker?

I add more powdered sugar to thicken the glaze to my desired consistency.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a timeless dessert that combines rich flavors and a melt-in-your-mouth texture. Whether I’m serving it at a special occasion or enjoying a cozy treat at home, this cake never fails to impress. It’s easy to make, endlessly customizable, and always a crowd-pleaser.