This Vanilla Buttermilk Pound Cake is a timeless dessert with a tender crumb and a delightful richness from the buttermilk. Topped with a smooth cream cheese glaze, it’s the perfect cake for any occasion—elegant yet comforting, simple yet sophisticated.

Why You’ll Love This Recipe

• Classic Flavor: The combination of vanilla and buttermilk creates a perfectly balanced, rich flavor.
• Moist Texture: Buttermilk ensures the cake is soft, moist, and tender.
• Show-Stopping Glaze: The cream cheese glaze adds a decadent finish.
• Versatile: Perfect for dessert, tea time, or even a holiday centerpiece.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cake:

• all-purpose flour
• baking powder
• baking soda
• salt
• unsalted butter, softened
• granulated sugar
• large eggs
• vanilla extract
• buttermilk

For the Cream Cheese Glaze:

• cream cheese, softened
• powdered sugar, sifted
• milk (adjust for consistency)
• vanilla extract

Directions

Prepare for Baking

1. Preheat oven to 325°F (160°C).
2. Grease and flour a 10-cup bundt pan or spray with nonstick baking spray.

Make the Batter

1. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
2. In a large bowl, beat butter and sugar on medium speed for 3–4 minutes until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Start and end with the flour mixture, mixing just until combined.

Bake the Cake

1. Pour the batter evenly into the prepared bundt pan, smoothing the top with a spatula.
2. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
3. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Prepare the Cream Cheese Glaze

1. Beat cream cheese until smooth in a mixing bowl.
2. Gradually add powdered sugar and mix until fully incorporated.
3. Stir in vanilla extract and add milk, a tablespoon at a time, until the glaze reaches a pourable consistency.

Glaze and Serve

1. Drizzle the glaze generously over the cooled cake. Let it set for a few minutes before slicing.
2. Serve and enjoy with your favorite beverage or as a stand-alone treat.

Servings and Timing

• Servings: 12 slices
• Prep Time: 20 minutes
• Baking Time: 75 minutes
• Total Time: 95 minutes

Variations

• Citrus Twist: Add the zest of a lemon or orange to the batter for a bright, zesty flavor.
• Nutty Addition: Fold in chopped pecans or walnuts for added texture.
• Chocolate Drizzle: Swap the cream cheese glaze with a chocolate ganache for a different take.
• Mini Pound Cakes: Bake in mini bundt pans or loaf pans; reduce baking time accordingly.

Storage/Reheating

• Storage: Wrap the cake tightly in plastic wrap and store at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Freeze slices or the whole cake wrapped in plastic wrap and foil for up to 3 months. Thaw in the refrigerator before serving.
• Reheating: Warm slices in the microwave for 10–15 seconds to restore freshness.

FAQs

1. Can I use plain yogurt instead of buttermilk?

Yes, plain yogurt can be used as a substitute for buttermilk in equal amounts.

2. What’s the best way to grease a bundt pan?

Use melted butter or shortening and a dusting of flour, or spray with a baking spray that includes flour.

3. Can I make this cake without a bundt pan?

Yes, use two loaf pans or a 9×13-inch pan. Adjust baking time as needed.

4. How can I ensure the cake doesn’t stick to the pan?

Grease and flour the pan thoroughly, making sure to get into all the crevices. Let the cake cool slightly before inverting.

5. Can I make the glaze ahead of time?

Yes, prepare the glaze and store it in the refrigerator. Bring to room temperature and stir before drizzling.

6. What can I serve with this pound cake?

Pair with fresh berries, whipped cream, or a scoop of vanilla ice cream.

7. Can I use salted butter instead of unsalted?

Yes, but reduce the added salt in the recipe by half.

8. How do I prevent overmixing the batter?

Mix just until the ingredients are combined, especially after adding the flour.

9. Can I freeze the cake with the glaze on it?

It’s best to freeze the cake without the glaze and add the glaze after thawing.

10. How do I know when the cake is done?

Insert a toothpick or cake tester into the center; if it comes out clean or with a few crumbs, it’s done.

Conclusion

This Vanilla Buttermilk Pound Cake is the epitome of classic baking. With its rich flavor, soft crumb, and irresistible cream cheese glaze, it’s a dessert that’s sure to impress. Whether you’re serving it for a special occasion or enjoying it as a simple treat, this cake delivers every time.

Print