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

Scale

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

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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.