One afternoon, while browsing through a stack of old recipe cards, I stumbled upon a faded note titled “Pound Cake.” It wasn’t just any pound cake recipe—it called for buttermilk and a hint of vanilla, promising a tender crumb and a rich, buttery flavor. I was curious to see if this humble cake could really live up to its reputation in a world full of fancy desserts. So, I decided to test it out, blending nostalgia with a modern twist—a luscious cream cheese glaze to bring it all together.
As I mixed the batter, the aroma of vanilla and butter filled the kitchen, creating a comforting warmth that felt like a cozy hug. Watching the golden cake rise slowly in the oven, I realized this was more than just baking—it was an experience that connected moments, memories, and flavors. Once glazed, each slice revealed a moist, tender crumb that practically melted on the tongue, perfectly balanced by the tangy sweetness of the cream cheese topping.
This pound cake quickly became my go-to treat—not overly sweet, yet indulgent enough to celebrate a quiet evening or impress guests at a weekend brunch. The combination of buttermilk and vanilla offers a subtle depth, while the glaze adds a creamy finish that feels just right. It’s a recipe that invites you to slow down, savor, and share.
Short Description
This Vanilla Buttermilk Pound Cake is a moist, buttery cake infused with vanilla and buttermilk, topped with a smooth cream cheese glaze. It’s a timeless dessert perfect for any occasion, combining classic flavors with a modern twist.
Key Ingredients
- 2½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 cup (240ml) buttermilk
- 2 teaspoons vanilla extract
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Tools Needed
- 10-inch bundt or tube pan
- Mixing bowls (medium and large)
- Electric hand mixer or stand mixer
- Whisk
- Measuring cups and spoons
- Rubber spatula
- Wire cooling rack
Cooking Instructions
Step 1: Preheat the Oven
Set your oven to 325°F (163°C). Grease your bundt or tube pan thoroughly, then dust it lightly with flour to prevent sticking.
Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside for later.
Step 3: Cream Butter and Sugar
Using a mixer on medium speed, beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This should take about 3–5 minutes. Proper creaming is key for a tender texture.
Step 4: Add the Eggs
Add eggs one at a time, mixing well after each addition to fully incorporate. This ensures even distribution and prevents curdling.
Step 5: Combine Wet Ingredients
In a separate bowl or measuring cup, mix the buttermilk and vanilla extract together.
Step 6: Alternate Adding Dry and Wet Ingredients
With the mixer on low speed, add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Mix just until combined—overmixing will toughen the cake.
Step 7: Bake the Cake
Pour the batter into your prepared pan, smoothing the surface with a spatula. Bake for 60–70 minutes. Test doneness by inserting a toothpick into the center—it should come out clean or with a few moist crumbs.
Step 8: Cool the Cake
Let the cake cool in the pan for 10–15 minutes. Then invert it onto a wire rack to cool completely before glazing.
Step 9: Prepare the Cream Cheese Glaze
Beat the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract, mixing until the glaze is smooth and pourable. Add more milk, one tablespoon at a time, if the glaze is too thick.
Step 10: Glaze the Cake
Drizzle the glaze evenly over the cooled cake. Let it set for 15–20 minutes before slicing and serving.
Why You’ll Love This Recipe
This pound cake combines buttery richness with the tangy moisture of buttermilk, resulting in a tender crumb that feels light yet satisfying.
The vanilla adds aromatic warmth, and the cream cheese glaze introduces a silky, tangy finish that balances sweetness perfectly.
It’s straightforward to make with common pantry ingredients, yet feels special enough for celebrations. Plus, it’s versatile—ideal for breakfast, dessert, or a sweet snack.
Mistakes to Avoid & Solutions
Overmixing the batter: This can cause a dense, tough cake. Mix just until ingredients are combined.
Not creaming butter and sugar enough: Under-creaming leads to a less tender crumb. Beat until the mixture is pale and fluffy.
Skipping flouring the pan: This risks the cake sticking. Use both butter and flour or a non-stick spray.
Opening the oven door too early: This can cause the cake to collapse. Wait at least 50 minutes before checking.
Glazing a warm cake: The glaze will melt and run off. Always glaze once the cake is completely cooled.
Serving and Pairing Suggestions
Serve slices of this pound cake with fresh berries or a dollop of whipped cream for a light finish. It pairs beautifully with coffee, tea, or even a glass of dessert wine.
For brunch, offer it alongside fresh fruit salad and yogurt. Present it on a platter for buffet-style serving, or plate individually with a drizzle of extra glaze and a sprinkle of toasted almonds.
Storage and Reheating Tips
Wrap leftover cake tightly in plastic wrap and store at room temperature for up to 2 days.
For longer storage, refrigerate wrapped cake for up to 5 days or freeze for up to 3 months.
To reheat, warm slices gently in a microwave for 10-15 seconds or in a 300°F (150°C) oven for 5–7 minutes to restore softness. Avoid overheating to prevent drying.
FAQs
1. Can I substitute regular milk for buttermilk?
You can mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5 minutes as a buttermilk substitute.
2. Can I use a different pan size?
A 9×5-inch loaf pan works but adjust baking time to about 50–60 minutes.
3. How do I know when the cake is done?
Insert a toothpick in the center; it should come out clean or with a few moist crumbs.
4. Can I make the glaze ahead of time?
Yes, make and refrigerate the glaze up to a day ahead. Bring it to room temperature before drizzling.
5. What if my cake cracks on top?
A slight crack is normal in pound cakes. To minimize, avoid oven temperature fluctuations and don’t overmix.
Tips & Tricks
For an extra moist cake, use room temperature ingredients. Always sift your flour for a lighter texture.
If your kitchen is warm, chill the batter briefly before baking to help it rise evenly. For a shiny glaze, add a small pinch of salt to balance the sweetness.
Recipe Variations
Lemon Buttermilk Pound Cake: Replace vanilla with 2 tablespoons fresh lemon juice and zest of 1 lemon. Use lemon juice instead of vanilla in the glaze and add a teaspoon of lemon zest. This variation offers a bright, refreshing flavor.
Almond Pound Cake: Swap 1 teaspoon vanilla for almond extract. Add ½ cup sliced almonds to the batter for crunch. Use almond extract in the glaze for a nutty finish.
Chocolate Swirl Pound Cake: Reserve ½ cup of batter and mix it with 2 tablespoons cocoa powder. Swirl the chocolate batter into the plain batter in the pan before baking for a marbled effect.
Final Thoughts
The moment you slice into this Vanilla Buttermilk Pound Cake, you’re met with a tender crumb that feels like a soft hug from the inside out. The subtle tang of buttermilk cuts through the sweetness, balancing the rich vanilla notes beautifully. The cream cheese glaze adds just the right touch of smooth, tangy sweetness that makes every bite irresistible.
Baking it fills the kitchen with a nostalgic aroma that lingers long after the last slice is gone. You might find yourself reaching for it again and again, not just for the taste but for the warmth it brings. If you love simple, elegant flavors done right, this recipe will quickly become a staple in your baking repertoire.
Vanilla Buttermilk Pound Cake With Cream Cheese Glaze
Ingredients
- 2½ cups 315g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs
- 1 cup 240ml buttermilk
- 2 teaspoons vanilla extract
- For the Cream Cheese Glaze:
- 4 oz 113g cream cheese, softened
- 1 cup 120g powdered sugar
- 2 –3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Set oven to 325°F (163°C). Grease and flour a bundt or tube pan. Whisk flour, baking powder, baking soda, and salt. Set aside.
- Beat softened butter and sugar until light and fluffy (3–5 minutes).
- Mix in eggs one at a time, fully incorporating each. Mix buttermilk and vanilla together.
- Add dry and wet ingredients alternately to butter mixture, starting and ending with dry. Mix until just combined.
- Pour batter into pan and bake 60–70 minutes. Check doneness with a toothpick. Cool cake in pan 10–15 minutes, then invert onto wire rack to cool completely.
- Beat cream cheese, powdered sugar, milk, and vanilla until smooth. Thin with milk if needed.
- Drizzle glaze over cooled cake and let set 15–20 minutes before serving.
