This vanilla buttermilk pound cake is rich, moist, and loaded with classic vanilla flavor. But what really takes it over the top? A lusciously smooth cream cheese glaze that drips down every slice like a dream.
If you’re looking for a cake that’s as perfect for holidays as it is for afternoon coffee, this one’s your new go-to.
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Why You’ll Love This Vanilla Buttermilk Pound Cake
This cake is everything a good pound cake should be—dense yet tender, perfectly sweet, and balanced with a hint of tang from the buttermilk. The batter comes together with simple ingredients, and the cream cheese glaze adds an elegant finish.
Here’s why it’s a favorite:
- Rich and buttery crumb
- Subtle vanilla flavor throughout
- Buttermilk makes it extra moist
- Cream cheese glaze adds a creamy, tangy twist
- Gorgeous presentation for any event
Ingredients List ( Vanilla Buttermilk Pound Cake )
For the Pound Cake:
- 2½ cups all-purpose flour, sifted
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, at room temperature
For the Cream Cheese Glaze:
- 4 oz (½ block) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk (adjust to desired consistency)
Optional Add-ins:
- ½ teaspoon almond extract in the batter
- Zest of 1 lemon for brightness
- Top with berries or crushed nuts
Necessary Tools for Preparation
- Electric mixer or stand mixer
- Mixing bowls
- Measuring cups and spoons
- Sifter or fine sieve
- Bundt or loaf pan (greased and floured)
- Cooling rack
- Whisk or small spatula for glaze
Step-by-Step Instructions
- Preheat Oven & Prepare Pan
Preheat to 325°F (163°C). Grease and flour a 10-cup Bundt pan or two 9×5” loaf pans. - Whisk Dry Ingredients
In a bowl, sift together flour, baking powder, and salt. Set aside. - Cream Butter & Sugar
In a large bowl, beat the butter and sugar until light and fluffy (about 4–5 minutes). - Add Eggs
Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract. - Alternate Dry Ingredients and Buttermilk
With the mixer on low, add the dry ingredients in three parts, alternating with the buttermilk. Begin and end with the flour. Mix until just combined. - Bake
Pour batter into the prepared pan. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes, then turn out onto a rack to cool completely. - Make the Glaze
Beat cream cheese until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk. Mix until smooth and pourable—add more milk if needed. - Glaze & Serve
Once the cake is cool, drizzle with cream cheese glaze. Let it set slightly before slicing.
Tips for Perfecting the Vanilla Buttermilk Pound Cake
- Room temp ingredients make a smoother batter.
- Don’t overmix once the flour is added—just until combined.
- Use cake flour for an even finer crumb.
- If using a Bundt pan, grease every corner thoroughly to prevent sticking.
What to Serve With It
- A cup of earl grey or coffee
- Fresh berries and whipped cream
- A dollop of lemon curd or Blueberry Muffins from Poulef for fruity contrast
Also pair with:
Storage Instructions
- Room Temp: Store covered for 2–3 days.
- Fridge: Keeps for up to 1 week—let come to room temp before serving.
- Freezer: Freeze cake without glaze for up to 3 months. Thaw and glaze before serving.
General Information About Vanilla Buttermilk Pound Cake
This is a classic Southern-style pound cake with a creamy, modern twist. It’s ideal for brunches, birthdays, or dessert tables. Easy to dress up, but always a comfort on its own.
FAQ
Can I make it without buttermilk?
Yes! Use 1 cup milk mixed with 1 tablespoon lemon juice or vinegar as a buttermilk substitute.
Can I make it gluten-free?
Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delicious.
Can I skip the glaze?
Totally! It’s rich enough to stand alone, or dust with powdered sugar for a simpler finish.
Conclusion
This vanilla buttermilk pound cake is a true showstopper—rich, moist, and dressed in a silky glaze. Whether for a special occasion or just because, it’s a slice of happiness every time. 🍰
💬 If you bake it, don’t forget to tag us on Pinterest @poulefrecipe! We’d love to feature your cake!
Print
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
- Total Time: 1 hour 25 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A rich, moist vanilla pound cake made tender with buttermilk and topped with a silky cream cheese glaze. Elegant, easy, and perfect for any occasion!
Ingredients
For the Cake:
2½ cups all-purpose flour, sifted
½ tsp baking powder
¼ tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup buttermilk
For the Glaze:
4 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2–3 tbsp milk
Instructions
-
Preheat oven to 325°F (163°C). Grease and flour pan.
-
Whisk flour, baking powder, and salt.
-
Cream butter and sugar until fluffy.
-
Beat in eggs one at a time. Stir in vanilla.
-
Add dry ingredients alternately with buttermilk. Mix until just combined.
-
Pour into pan and bake 60–70 mins. Cool before glazing.
-
For glaze: beat cream cheese, sugar, vanilla, and milk until smooth.
-
Drizzle glaze over cooled cake. Slice and serve!
Notes
Room temp ingredients are key. Don’t overmix. Add lemon zest or almond extract for a twist. Use cake flour for finer texture.
- Prep Time: 20
- Cook Time: 65
- Category: Cakes
- Method: Baking
- Cuisine: American
