If you’re on the hunt for a dessert that feels like a warm hug, look no further than this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. It’s the perfect blend of tender crumb and rich flavor, enhanced by the tangy buttermilk and finished off with a luscious cream cheese glaze that’s simply irresistible. Every bite is a celebration of classic flavors done right, making it a timeless favorite to share with family and friends.
Ingredients You’ll Need
Getting the ingredients right is the first step to baking this beloved cake, and luckily, they’re all simple staples. Each one plays a special role in creating the cake’s delicate texture, moist crumb, and delightful flavor.
- 2 ½ cups all-purpose flour: Provides the structure and crumb for the pound cake.
- 1 tsp baking powder: Helps the cake rise lightly without overpowering the dense texture.
- ½ tsp baking soda: Balances the acidity of the buttermilk for perfect leavening.
- ½ tsp salt: Enhances the flavors and balances the sweetness.
- 1 cup unsalted butter, softened: Gives the cake its rich, velvety texture.
- 2 cups granulated sugar: Sweetens the cake beautifully and helps create a tender crumb.
- 4 large eggs, room temperature: Adds richness and structure, ensuring the cake holds together.
- 1 tbsp pure vanilla extract: Infuses classic vanilla aroma that ties all the flavors together.
- 1 cup buttermilk, room temperature: Makes the cake moist and tender with a subtle tang.
- 4 oz cream cheese, softened: Essential for that creamy glaze with a hint of tangy goodness.
- 1 ½ cups powdered sugar: Sweetens and thickens the glaze perfectly.
- 2–3 tbsp milk or heavy cream: Adjusts the glaze to your preferred consistency.
- 1 tsp vanilla extract: Adds depth of vanilla flavor to the glaze.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Preheat and Prepare Your Pan
Start by heating your oven to 350°F (175°C). Greasing and flouring an 8-inch round or Bundt pan ensures your cake releases easily after baking and maintains its beautiful shape.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Mixing these dry ingredients upfront helps to evenly distribute the leavening agents and salt, setting the stage for a perfectly risen cake.
Step 3: Cream Butter and Sugar
Using an electric mixer, beat the softened butter and granulated sugar until the mixture is light and fluffy—this generally takes about 3 to 4 minutes. This step is key because it incorporates air, giving the pound cake its tender crumb.
Step 4: Add Eggs and Vanilla
Next, mix in the eggs one at a time. Adding them slowly ensures a smooth batter without curdling. Stir in the pure vanilla extract to infuse the batter with rich, inviting aroma.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually incorporate the dry ingredients and buttermilk into your batter, beginning and ending with the dry mixture. Mixing just until combined keeps the cake moist and prevents it from becoming tough.
Step 6: Bake Your Pound Cake
Pour the batter into your prepared pan and place it in the oven. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. This is the exciting moment when your kitchen starts to smell heavenly.
Step 7: Cool Before Glazing
Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Cooling fully is crucial—warm cake can cause the glaze to melt and lose its perfect texture.
Step 8: Prepare and Apply the Cream Cheese Glaze
Beat the softened cream cheese until smooth, then gradually mix in the powdered sugar. Add milk or heavy cream a tablespoon at a time until you get a thick but pourable consistency. Stir in vanilla extract for an added touch of flavor. Finally, pour the glaze generously over the cooled cake, letting it drip invitingly down the sides.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Adding fresh fruits like berries or thin slices of orange zest can brighten the cake visually and add a fresh contrast to the sweet glaze. A sprinkle of toasted nuts introduces a delightful crunch and earthy flavor.
Side Dishes
This cake pairs wonderfully with lightly whipped cream or a scoop of vanilla ice cream for a classic dessert experience. For a brunch spread, complement it with fresh fruit salad and a cup of your favorite coffee or tea.
Creative Ways to Present
For special occasions, stack thin slices with layers of jam and whipped cream to create a simple yet elegant layered dessert. You can dust the top with powdered sugar or edible flowers to elevate its festive appeal and charm.
Make Ahead and Storage
Storing Leftovers
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe stays fresh when stored in an airtight container at room temperature for up to 3 days. Refrigerate if your kitchen is warm, but be mindful that refrigeration can slightly dry out the cake.
Freezing
To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil, storing it for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving for the best texture.
Reheating
If you prefer your cake warm, gently reheat slices in the microwave for 10 to 15 seconds. This brings back the softness and enhances the cream cheese glaze’s flavor without melting it completely.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, using real buttermilk gives this cake its signature moist texture and subtle tang that’s hard to replicate.
Is it necessary to let the eggs come to room temperature?
Yes! Room temperature eggs mix more evenly into the batter, helping your cake rise better and bake more evenly, resulting in a lighter, fluffier texture.
Can I make this cake gluten-free?
You can experiment by swapping all-purpose flour with a gluten-free blend, but be sure it contains xanthan gum or another binder to maintain the cake’s structure and crumb.
How thick should the cream cheese glaze be?
The glaze should be thick but pourable—like a smooth icing that drapes the cake without sliding off completely. Add milk or cream slowly to get the ideal consistency.
Can I substitute the butter with oil?
Butter is key to the cake’s rich flavor and crumb, so it’s best not to replace it with oil in this recipe. If you need to, be prepared for a different texture and slightly altered taste.
Final Thoughts
There’s something truly comforting about the warmth and sweetness of the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. It’s a cake that invites you in, slice after slice, with its velvety texture and irresistible glaze. Whether you’re baking it for a special occasion or just because you deserve a treat, this recipe promises smiles and satisfied taste buds all around. Give it a try—you might just find your new go-to dessert.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender cake featuring a rich buttermilk-infused batter and a luscious cream cheese glaze. Perfect for gatherings or a special dessert, this pound cake combines the subtle tang of buttermilk with the aromatic sweetness of vanilla, topped with a smooth cream cheese glaze that adds a delightful finishing touch.
Ingredients
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 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
Glaze Ingredients
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to prevent sticking.
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
- Cream Butter and Sugar: Using an electric mixer, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, about 3 to 4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then stir in the pure vanilla extract.
- Combine Ingredients: Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined; avoid overmixing to keep the cake tender.
- Bake: Pour the batter into the prepared pan and bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.
- Make the Glaze: Beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well. Add milk or heavy cream, 2 to 3 tablespoons, until the glaze reaches a pourable consistency. Stir in the vanilla extract.
- Glaze Cake: Pour the cream cheese glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before serving.
Notes
- Ensure all ingredients, especially eggs, butter, and buttermilk, are at room temperature for the best texture.
- Do not overmix the batter once the dry and wet ingredients are combined to avoid a dense cake.
- You can substitute the buttermilk with a mixture of milk and lemon juice if necessary.
- For a different twist, add lemon zest to the batter or glaze for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
