Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

The moment you bite into this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe, you’ll discover a symphony of rich, moist flavors balanced perfectly with a luscious, tangy glaze. This cake is the kind of dessert that feels both timeless and special, with its delicate crumb enhanced by the subtle tang of buttermilk and the comforting warmth of pure vanilla. Whether you’re baking for a cozy family gathering or just treating yourself to something truly heavenly, this pound cake is an absolute keeper in your recipe collection.

Ingredients You’ll Need

Every ingredient in this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe plays a crucial role, from creating the tender crumb to forming that silky-smooth glaze. These simple staples work in harmony to deliver a cake that’s as inviting as it is delicious.

• All-purpose flour (2 ½ cups): Provides the structure and perfect density for a classic pound cake texture.
• Baking powder (1 tsp): Helps the cake rise just enough for a light, fluffy bite.
• Baking soda (½ tsp): Reacts with the buttermilk to add a tender crumb and subtle lift.
• Salt (½ tsp): Enhances all the flavors without ever stealing the show.
• Unsalted butter (1 cup, softened): Adds richness and moisture for that melt-in-your-mouth sensation.
• Granulated sugar (2 cups): Sweetens just right and contributes to the cake’s beautiful golden brown crust.
• Large eggs (4, room temperature): Bind everything together and help create that velvety crumb.
• Pure vanilla extract (1 tbsp): Infuses the batter with warm, aromatic notes that define this pound cake.
• Buttermilk (1 cup, room temperature): Adds tang and tenderness, making every forkful silky and moist.
• Cream cheese (4 oz, softened): The star ingredient in the glaze, providing a tangy contrast to the sweet cake.
• Powdered sugar (1 ½ cups): Sweetens and thickens the glaze to the perfect drizzle consistency.
• Milk or heavy cream (2–3 tbsp): Adjusts the glaze to just the right smoothness for pouring.
• Vanilla extract (1 tsp): Elevates the glaze’s flavor, tying everything together beautifully.

How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (175°C). Grease and flour an 8-inch round or Bundt pan to ensure your cake releases perfectly after baking without any sticking. Setting this up early makes the process smoother later on.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This step is key to evenly distributing your leavening agents and ensuring your cake rises evenly without any salty or powdery pockets.

Step 3: Cream Butter and Sugar

Using an electric mixer, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. This creaming process incorporates air which is essential for a tender, upward lift and delicate crumb in your pound cake.

Step 4: Add Eggs and Vanilla

Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. This method helps maintain your batter’s airiness. Then add the vanilla extract to infuse that lovely aromatic charm.

Step 5: Alternate Dry Ingredients and Buttermilk

Add your dry mixture and buttermilk to the butter mixture alternately, starting and ending with the dry ingredients. Mix only until combined each time—overmixing can weigh down your cake and make it dense.

Step 6: Bake the Cake

Pour the smooth batter into your prepared pan, spreading it evenly. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. This ensures perfect doneness without a gummy center.

Step 7: Cool the Cake

Allow the cake to cool in the pan for 10 minutes. This brief resting helps the cake set, making it easier to remove without breaking. Then transfer it to a wire rack to cool completely before glazing.

Step 8: Make the Cream Cheese Glaze

Beat the softened cream cheese until smooth and creamy. Gradually mix in powdered sugar, then add milk or heavy cream one tablespoon at a time until the glaze reaches a pourable consistency. Stir in vanilla extract for that extra layer of flavor.

Step 9: Glaze the Cake

Pour the cream cheese glaze over your cooled cake, letting it drip elegantly down the sides. It’s the finishing touch that elevates this pound cake into something truly irresistible.

How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Garnishes

A simple dusting of powdered sugar or some fresh berries makes a beautiful contrast to the creamy glaze and complements the vanilla undertones. You could also sprinkle chopped toasted nuts for a delightful crunch that pairs wonderfully with the smooth glaze.

Side Dishes

This pound cake pairs beautifully with a scoop of vanilla bean ice cream, a dollop of whipped cream, or even a fresh fruit compote. These sides bring freshness and extra indulgence, making your dessert experience even more special.

Creative Ways to Present

Cut the cake into wedge slices and serve on individual dessert plates topped with edible flowers or a drizzle of caramel sauce. For festive occasions, consider layering slices with fresh strawberries and cream to create a shortcake-style treat that’s as stunning to look at as it is to taste.

Make Ahead and Storage

Storing Leftovers

Once glazed, keep your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe stored in an airtight container at room temperature for up to two days, or refrigerate for up to five days to maintain freshness. This cake stays moist and flavorful, so leftovers are always a delight.

Freezing

You can freeze the cake before glazing by wrapping it tightly in plastic wrap and then foil. When ready to serve, thaw overnight in the fridge and add the glaze fresh. This ensures your cake tastes just like it’s freshly baked.

Reheating

If you prefer your pound cake slightly warm, reheat slices gently in a microwave for about 10 seconds or in a low oven just until warmed through. This brings out the cake’s rich butter flavor and softens the glaze just enough for a melt-in-your-mouth experience.

FAQs

Can I use regular milk instead of buttermilk?

While you can substitute milk with a splash of lemon juice or vinegar to mimic buttermilk’s tang, the unique flavor and moisture that true buttermilk provides are what make this pound cake so special. It’s worth using buttermilk for best results.

What type of pan works best for this recipe?

An 8-inch round or Bundt pan is ideal for this cake, as it helps the cake bake evenly and creates a lovely shape for glazing. Make sure to grease and flour it well to prevent sticking.

Can I make the cream cheese glaze ahead of time?

Yes, you can prepare the glaze a day in advance and store it in the refrigerator. Just give it a quick stir before pouring it over the cake to restore its smooth texture.

Is this cake suitable for freezing after being glazed?

It’s best to freeze the cake before adding the glaze. Freezing after glazing can alter the texture of the cream cheese topping. Thaw completely before adding a fresh glaze for best results.

How do I know when the cake is done baking?

The best test is to insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is perfectly baked. This prevents overbaking and keeps the crumb tender.

Final Thoughts

If you’re searching for a pound cake that’s rich yet light, tender yet hearty, and topped with the creamiest, most irresistible glaze, you absolutely must try this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. It’s a true crowd-pleaser that turns simple ingredients into a dessert masterpiece you’ll want to bake again and again. Happy baking, and even happier eating!

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