I present a vanilla buttermilk pound cake that is rich, tender, perfectly moist with a subtle tang and finished with a luscious cream cheese glaze.

Jump to Recipe

I’m really obsessed with this buttermilk pound cake because it tastes like pure, buttery nostalgia with a clean tang that keeps me coming back. I love the dense, tender crumb that somehow stays moist slice after slice.

The cream cheese glaze is the kind of sweet that stops conversation. Silky, tangy, and just enough to make each bite sing.

But it’s not fussy. I bring it to weeknight dinners, to brunches, to mornings when I need something serious with my coffee.

I want cake that shows up and delivers. No frills.

Damn good. I want another slice this instant now.

Ingredients

Print Recipe (No Advertisments)

Unsalted butter: rich, keeps the cake tender and moist, it’s classic.
Granulated sugar: sweetens and helps brown the crust, gives lift.
Eggs: bind everything together and add structure, they’re protein power.
All-purpose flour: the cake’s backbone, makes it sturdy but soft.
Baking powder: lightens the crumb, makes the cake rise nicely.
Baking soda: reacts with buttermilk for extra lift and slight tang.
Fine salt: balances sweetness, makes flavors pop instead of tasting flat.
Buttermilk: adds tang and tenderness, it’s why crumb stays soft.
Vanilla extract (cake): warm, familiar scent that rounds out everything.
Basically the cream cheese glaze: that sweet, tangy finish that sticks.
Cream cheese: creamy, tangy base that’s smooth and slightly savory.
Powdered sugar: sweetens and thickens the glaze, it melts in.
Milk or heavy cream: thins the glaze so it drips perfectly.
Vanilla extract (glaze): adds warm aroma, ties the glaze to the cake.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, softened

1 1/2 cups granulated sugar

4 large eggs, room temperature

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup buttermilk, room temperature

2 teaspoons vanilla extract

For the cream cheese glaze:

4 ounces cream cheese, softened

1 cup powdered sugar, sifted if lumpy

2 to 3 tablespoons milk or heavy cream (as needed to thin)

1/2 teaspoon vanilla extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 325°F and grease a 9×5 inch loaf pan or a bundt pan, then lightly flour it or line with parchment so the cake releases easier.

2. In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until pale and fluffy, about 3 to 5 minutes; scrape the bowl once or twice.

3. Add 4 large room temperature eggs one at a time, beating briefly after each until incorporated; dont overmix.

4. In a separate bowl whisk together 2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.

5. With mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with 1 cup room temperature buttermilk: dry, buttermilk, dry, buttermilk, finish with the last dry. Mix just until combined and fold in 2 teaspoons vanilla extract by hand if needed.

6. Scrape the batter into the prepared pan, smooth the top and tap the pan a couple times on the counter to remove big air bubbles.

7. Bake 60 to 75 minutes at 325°F for a loaf (shorter for a bundt), or until a toothpick inserted near the center comes out with a few moist crumbs; loosely tent with foil if the top starts browning too fast.

8. Let the cake cool in the pan 15 minutes then turn out onto a wire rack to cool completely before glazing, otherwise the glaze will melt and run off.

9. For the cream cheese glaze beat 4 ounces softened cream cheese until smooth, then add 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract; add 2 to 3 tablespoons milk or heavy cream a little at a time until you reach a pourable but thick consistency.

10. Drizzle the glaze over the cooled cake, let it set for a few minutes, slice and serve. Store leftovers wrapped in the fridge up to 5 days.

Equipment Needed

1. 9×5 inch loaf pan or bundt pan, greased and lined if you like
2. Large mixing bowl (for butter and sugar)
3. Medium mixing bowl (for dry ingredients)
4. Electric mixer or hand mixer
5. Whisk (for dry ingredients)
6. Rubber spatula or wooden spoon (for folding and scraping)
7. Measuring cups and spoons
8. Wire cooling rack and a toothpick or cake tester

FAQ

Q: Can I use regular milk instead of buttermilk? A: Yes, you can make a quick buttermilk substitute by adding 1 tablespoon white vinegar or lemon juice to 1 cup milk, let sit 5 minutes. It won’t be exactly the same but it gives the tang and acidity the recipe needs.

Q: My butter or eggs are cold, can I still use them? A: Try to bring butter and eggs to room temp before mixing, they blend better and give a lighter cake. If you forgot, cut butter into small cubes and microwave eggs in warm water for a few minutes to speed things up.

Q: How do I know the cake is done without overbaking? A: Insert a toothpick into the center, it should come out with a few moist crumbs but not wet batter. The top will be golden and will spring back lightly when touched.

Q: My cake cracked or domed on top, what happened? A: Pound cakes often dome a bit, but cracking can mean oven was too hot or batter was overmixed. Make sure oven temp is accurate and mix just until ingredients are combined.

Q: How do I get the cream cheese glaze smooth if it’s lumpy? A: Beat the softened cream cheese well first, then add powdered sugar slowly. If still thick, add 1 teaspoon milk at a time until you reach a pourable consistency. Warm slightly and whisk to smooth out small lumps.

Q: How should I store leftovers and how long will it keep? A: Store cooled cake covered at room temp for 2 days, or in the fridge up to 5 days because of the cream cheese glaze. You can also freeze slices up to 2 months, wrap well and thaw in the fridge.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze – Beth’s Quick Bites Recipe Substitutions and Variations

Unsalted butter: swap with equal parts salted butter but reduce added salt by 1/4 teaspoon, or use 1 cup (8 oz) neutral oil like vegetable or canola for a slightly denser, moister cake.
Buttermilk: use 1 cup milk plus 1 tablespoon white vinegar or lemon juice, let sit 5 minutes until slightly curdled; or use plain yogurt thinned with a little milk to reach the same volume.
Cream cheese in the glaze: replace with an equal amount of mascarpone for a milder, silkier glaze, or use 4 ounces softened Greek yogurt mixed with 1 tablespoon cream cheese for tang with less fat.
Powdered sugar: for a less sweet glaze, use 3/4 cup powdered sugar and add an extra tablespoon of milk; or sub with sifted confectioners sugar alternative made from granulated sugar processed until very fine, but you might need to strain it to remove grit.

Pro Tips

– Let the butter, eggs and buttermilk sit out until truly at room temp. If one thing is cold the batter can seize and you’ll get little flour pockets, so plan ahead and take them out 30 to 60 minutes before you start.

– Don’t overmix once you combine the flour. Mix just until you don’t see streaks of flour. Overworking develops gluten and makes the cake dense not tender.

– If the top is browning too fast, tent loosely with foil about half way through baking. Also poke the center with a toothpick from different angles near the end, if it comes out with a few moist crumbs it’s done. If it seems gummy bake a little longer in 5 to 10 minute increments.

– Cool completely before glazing. If the cake is even a little warm the glaze will run off and the sides get soggy. If your glaze is too thick add milk a teaspoon at a time until pourable, too thin add more powdered sugar. Store wrapped in the fridge and bring to room temp before serving so it tastes fresher.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze – Beth's Quick Bites Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

I present a vanilla buttermilk pound cake that is rich, tender, perfectly moist with a subtle tang and finished with a luscious cream cheese glaze.

Servings

servings

Calories

442

kcal

Equipment: 1. 9×5 inch loaf pan or bundt pan, greased and lined if you like
2. Large mixing bowl (for butter and sugar)
3. Medium mixing bowl (for dry ingredients)
4. Electric mixer or hand mixer
5. Whisk (for dry ingredients)
6. Rubber spatula or wooden spoon (for folding and scraping)
7. Measuring cups and spoons
8. Wire cooling rack and a toothpick or cake tester

Ingredients

1 cup (2 sticks) unsalted butter, softened
1 1/2 cups granulated sugar
4 large eggs, room temperature
2 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup buttermilk, room temperature
2 teaspoons vanilla extract
For the cream cheese glaze:
4 ounces cream cheese, softened
1 cup powdered sugar, sifted if lumpy
2 to 3 tablespoons milk or heavy cream (as needed to thin)
1/2 teaspoon vanilla extract

Directions

Preheat oven to 325°F and grease a 9×5 inch loaf pan or a bundt pan, then lightly flour it or line with parchment so the cake releases easier.
In a large bowl beat 1 cup (2 sticks) softened unsalted butter with 1 1/2 cups granulated sugar until pale and fluffy, about 3 to 5 minutes; scrape the bowl once or twice.
Add 4 large room temperature eggs one at a time, beating briefly after each until incorporated; dont overmix.
In a separate bowl whisk together 2 1/2 cups all purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt.
With mixer on low, add the dry ingredients to the butter mixture in three parts, alternating with 1 cup room temperature buttermilk: dry, buttermilk, dry, buttermilk, finish with the last dry. Mix just until combined and fold in 2 teaspoons vanilla extract by hand if needed.
Scrape the batter into the prepared pan, smooth the top and tap the pan a couple times on the counter to remove big air bubbles.
Bake 60 to 75 minutes at 325°F for a loaf (shorter for a bundt), or until a toothpick inserted near the center comes out with a few moist crumbs; loosely tent with foil if the top starts browning too fast.
Let the cake cool in the pan 15 minutes then turn out onto a wire rack to cool completely before glazing, otherwise the glaze will melt and run off.
For the cream cheese glaze beat 4 ounces softened cream cheese until smooth, then add 1 cup sifted powdered sugar and 1/2 teaspoon vanilla extract; add 2 to 3 tablespoons milk or heavy cream a little at a time until you reach a pourable but thick consistency.
Drizzle the glaze over the cooled cake, let it set for a few minutes, slice and serve. Store leftovers wrapped in the fridge up to 5 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.