Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Name: Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Ingredients: 2.5 cups All-purpose flour; 1 tsp Baking powder; 0.5 tsp Baking soda; 0.5 tsp Salt; 1 cup Unsalted butter (Softened to room temperature); 2 cups Granulated sugar; 1 cup Buttermilk (Cold or room temperature); 4 large Eggs (Room temperature); 1 tbsp Vanilla extract; 8 oz Cream cheese (Softened to room temperature); 2 cups Powdered sugar; 1-2 tbsp Milk (For glaze consistency; use more or less as needed)

Vanilla buttermilk pound cake drizzled with cream cheese glaze on a plate

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Creamy, tender, and perfectly buttery — this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is comfort dessert at its finest. It has a golden crust, a moist interior, and a tangy-sweet glaze that takes every forkful over the top. Fun fact: classic pound cakes were originally made with a pound each of butter, sugar, eggs, and flour — but modern versions like this one slim down the math and keep all the flavor. If you love citrusy, crowd-pleasing cakes, try pairing it with a slice of our Lemon Velvet Cake with Lemon Cream Cheese Frosting for a bright contrast. Simple to mix, family-friendly, and perfect for potlucks, this cake will quickly become a household favorite. Let’s bake a showstopper you’ll be proud to serve.

What is Vanilla Buttermilk Pound Cake with Cream Cheese Glaze?

What’s in a name? Vanilla Buttermilk Pound Cake with Cream Cheese Glaze sounds like it came from a Southern bakery, and honestly, it kind of did. Why “pound cake” when the measurements have modernized? Because it keeps the dense, buttery spirit of the original while using tangy buttermilk and a silky cream cheese glaze to modernize the texture. Who could resist a dessert that proves “the way to a man’s heart is through his stomach.”? Maybe that’s why Grandma always brought this cake to family gatherings. Give it a try — bake it, slice it, and pass it around.

Why You’ll Love This

Irresistible texture: The crumb is dense but tender, moist from buttermilk and butter, with that satisfying crust from a slow bake.
Cost-effective and simple: Pantry-friendly ingredients mean you can make a bakery-quality cake at home for a fraction of the cost.
Flavor-forward finishing touch: The cream cheese glaze adds tang and sweetness that balances the rich vanilla and buttery cake.

Compared to lighter layer cakes, this pound cake holds its shape well, so it’s easier to transport to picnics or to wrap up for neighbors. Ready to bake? You won’t regret making this for Sunday dessert.

How to Make: Quick Overview

This recipe is straightforward: cream butter and sugar, add eggs, fold in buttermilk and dry ingredients, bake slowly, and finish with a smooth cream cheese glaze. Total active prep is around 20 minutes and baking time is 60 to 70 minutes. The standout element is the tangy buttermilk keeping the crumb soft while the cream cheese glaze provides a decadent, silky finish.

Prep time: 20 minutes
Bake time: 60–70 minutes
Total time: about 1 hour 30 minutes

Ingredients

2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, softened to room temperature
2 cups granulated sugar
1 cup buttermilk, cold or room temperature
4 large eggs, room temperature
1 tbsp vanilla extract
8 oz cream cheese, softened to room temperature (for glaze)
2 cups powdered sugar (for glaze)
1–2 tbsp milk (for glaze consistency; use more or less as needed)

Directions

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or use a baking spray that includes flour so the cake releases easily.
In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Set the dry mix aside.
In a large bowl or stand mixer fitted with a paddle, cream 1 cup softened unsalted butter and 2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
Add the 4 large eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
Stir in 1 cup buttermilk and 1 tbsp vanilla extract until combined. If your buttermilk is cold, it’s fine — just blend until smooth.
Reduce mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined — avoid overmixing to keep the cake tender.
Pour the batter into the prepared bundt pan, smoothing the top with a spatula. Tap the pan gently on the counter to remove large air bubbles.
Bake at 325°F (163°C) for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Rotate the pan halfway through baking if your oven has hot spots.
Allow the cake to cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely. Cooling fully helps the glaze set without melting away.
For the glaze, beat 8 oz softened cream cheese until smooth. Gradually add 2 cups powdered sugar, then add 1–2 tbsp milk as needed to reach a pourable yet thick consistency. Taste and adjust sweetness.
Once the cake is completely cool, drizzle the cream cheese glaze over the top, letting it run down the sides. Slice and serve.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

What to Serve With

Fresh berries or a mixed fruit salad for a bright contrast to the rich cake.
A dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
A lightly dressed arugula and pear salad if you want a sweet-savory pairing for brunch.
Coffee, black tea, or a vanilla latte to match the cake’s warm vanilla notes.
For a tropical twist, serve alongside slices of our Pineapple Cake with Cheese Filling at dessert buffets.

Top Tips for Perfecting

Use room-temperature eggs and butter for a smoother, more stable batter that traps air and creates a lighter crumb.
Measure flour by spooning it into the cup and leveling with a knife to avoid a dense cake from overpacking.
Don’t overmix once the flour is added — stop when the streaks disappear. Overworking the batter develops gluten and toughens the cake.
If the top browns too quickly, tent loosely with foil for the last 15–20 minutes of baking.
For a thinner glaze, add milk a teaspoon at a time; for a thicker ribbon, use less milk.
Common mistake: glazing a warm cake — the glaze will melt and run off. Always cool completely.

Storing and Reheating Tips

Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days when stored in an airtight container. Bring to room temperature before serving to restore softness.
Freezing: Wrap individual slices or the whole cake tightly in plastic and foil; freeze up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature.
Reheating: Warm slices in a microwave for 10–15 seconds for a freshly-baked feel, or warm in a low 300°F (150°C) oven for 8–10 minutes if you want a crisp edge.

FAQs

Can I use regular milk instead of buttermilk?
Yes — make a quick substitute by adding 1 tbsp white vinegar or lemon juice to 1 cup milk and letting it sit for 5 minutes. It won’t be identical, but it will give similar tang and acidity.

Can I bake this in a loaf pan instead of a bundt pan?
Yes. Use two standard 9×5-inch loaf pans and reduce baking time to about 50–60 minutes, checking for doneness with a toothpick.

Why did my cake sink in the middle?
Common causes are underbaking, opening the oven door too early, or too much leavening. Ensure correct oven temperature and test doneness before removing.

Can I add mix-ins like chocolate chips or fruit?
Absolutely. Fold in 1 cup fresh berries or 1 cup chocolate chips after the dry ingredients are incorporated. Gently fold to avoid overmixing.

How do I make the glaze dairy-free?
Use dairy-free cream cheese and a non-dairy milk like almond or oat milk. Texture may vary slightly, so adjust powdered sugar for thickness.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is an easy, comforting dessert that rewards simple techniques with truly impressive flavor. It’s sturdy enough for celebrations, humble enough for weeknight dessert, and versatile for tweaks like fruit or chocolate. If you’d like another take on the same classic flavors, check out the original inspiration on Vanilla Buttermilk Pound Cake – I Scream for Buttercream. Bake a loaf, slice it warm, and enjoy sharing — this cake brings people together.