Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

 Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake is a timeless dessert known for its rich, buttery flavor and soft, dense crumb. Enhanced with the tanginess of buttermilk and topped with a luscious cream cheese glaze, this cake is perfect for any occasion—whether a family gathering, afternoon tea, or a simple indulgence.

Ingredients

For the Cake:

1 cup (226g) unsalted butter, softened

2 cups (400g) granulated sugar

4 large eggs

3 cups (375g) all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup (240ml) buttermilk

1 tablespoon vanilla extract

For the Cream Cheese Glaze:

4 oz (113g) cream cheese, softened

1 cup (120g) powdered sugar

2–3 tablespoons milk

1 teaspoon vanilla extract

Optional Additions

Lemon zest – Adds a citrusy brightness to the cake.

Almond extract – Provides a nutty depth to the vanilla flavor.

Chopped nuts – Pecans or walnuts offer a crunchy contrast.

Fresh berries – Serve with strawberries, raspberries, or blueberries for freshness.

Tips for Success

Use room temperature ingredients for even mixing.

Cream the butter and sugar well (about 3-5 minutes) to ensure a light, fluffy cake.

Do not overmix the batter after adding the flour to maintain a tender texture.

Bake at the correct temperature (325°F/163°C) to avoid over-browning.

Let the cake cool completely before adding the glaze to prevent melting.

Instructions

Preheat Oven & Prepare Pan:

Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.

Mix Dry Ingredients:

In a bowl, whisk together flour, baking powder, baking soda, and salt.

Cream Butter & Sugar:

In a separate large bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).

Add Eggs & Vanilla:

Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Incorporate Buttermilk & Dry Ingredients:

Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix until just combined.

Bake:

Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.

Cool the Cake:

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Prepare the Glaze:

Beat cream cheese until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk, mixing until smooth. Add more milk if needed to reach the desired consistency.

Glaze the Cake:

Drizzle the glaze over the cooled cake.

Serve & Enjoy!

Nutritional Information (Per Serving, Approximate)

Calories: 380

Fat: 18g

Carbohydrates: 50g

Protein: 5g

Sugar: 30g

Fiber: 1g