Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Creamy, tender, and perfectly buttery — this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is comfort dessert at its finest.
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Servings: 12 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Stand Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour
- 1 tsp Baking powder
- 0.5 tsp Baking soda
- 0.5 tsp Salt
Wet Ingredients
- 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
Glaze Ingredients
- 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
Instructions
- 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 the dry ingredients: flour, baking powder, baking soda, and salt. Set the dry mix aside.
- In a large bowl or stand mixer fitted with a paddle, cream the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified.
- Stir in the buttermilk and 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.
- For the glaze, beat the softened cream cheese until smooth. Gradually add the powdered sugar, then add 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.
Notes
Store wrapped tightly in plastic wrap or in an airtight container for up to 2 days at room temperature, or up to 5 days in the refrigerator. For freezing, wrap tightly and freeze for up to 3 months.