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 (Measured and leveled); 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 for the glaze); 2 cups Powdered sugar (Sifted for the glaze); 1-2 tbsp Milk (As needed for glaze consistency)

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Creamy, tender, and utterly comforting — this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the kind of dessert that makes every afternoon feel like a small celebration. With a buttery crumb soaked in vanilla and a silky cream cheese glaze that melts into every slice, this pound cake is perfect for casual tea, birthday tables, or just because you deserve something sweet. Fun fact: old-fashioned pound cakes were originally named for their proportions — a pound of each main ingredient — though modern versions are a bit more forgiving.

This recipe stands out because it’s simple, quick to prepare, and absolutely family-friendly. If you loved our other bundt recipes, you’ll find this one just as reliable and even easier to slice and serve. For a variation you can compare it to, check out our take on the classic Vanilla Buttermilk Pound Cake recipe page which highlights the same cozy flavors in a slightly different format. Get ready to make something impressive with minimal fuss — you’ll be glad you did.

What is Vanilla Buttermilk Pound Cake with Cream Cheese Glaze?

What’s in a name? A pound cake that’s vanilla-forward and made with buttermilk for extra tenderness, topped with a tangy-sweet cream cheese glaze — what’s not to love? Isn’t it funny how recipes often get dramatic names and then totally deliver? Perhaps it’s called this because every bite tastes classic and comforting, and because, well, “the way to a man’s heart is through his stomach.” Whether you’re baking for guests or sneaking slices after dinner, this cake earns its name one slice at a time. Give it a try and see which memory you pair it with first.

Why You’ll Love This

This pound cake is irresistible because:

Luxurious texture: The buttermilk keeps the crumb moist and tender while the butter adds richness, giving you the perfect slice every time.
Cost-effective and simple: Pantry-friendly ingredients and straightforward steps make this an economical choice compared to buying bakery cakes.
Flavor-packed finish: The cream cheese glaze adds a tangy-sweet contrast that brightens each bite and turns a simple cake into something special.

If you enjoy other homemade cakes like our Apple Cream Cheese Bundt, you’ll find similarities in the comforting cream cheese glaze but with a lighter, more vanilla-driven profile here. Try it and let the warm vanilla and tangy glaze win you over.

How to Make:

Quick Overview

This recipe is easy: cream butter and sugar, add eggs, fold in dry ingredients with buttermilk, bake, and finish with a simple cream cheese glaze. Preparation is straightforward, the texture is rich yet tender, and the glaze is the standout element that elevates the cake. Expect about 20 minutes active prep and 60–70 minutes baking time for a total of roughly 1 hour 30 minutes from start to finish.

Ingredients

2 1/2 cups all-purpose flour, measured and leveled
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 (for the glaze)
2 cups powdered sugar, sifted (for the glaze)
1–2 tbsp milk, as needed for glaze consistency

Directions

Preheat your oven to 325°F (163°C) and grease a bundt pan thoroughly with butter or nonstick spray, then dust lightly with flour to ensure easy release.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large bowl, cream the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3–4 minutes. Scrape down the sides as needed.
Beat in the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified.
Stir in the buttermilk and vanilla extract until just combined — do not overmix. The buttermilk adds tenderness and a subtle tang.
Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined. Avoid overmixing to keep the cake tender.
Pour the batter into your prepared pan and smooth the top with a spatula, tapping the pan gently on the counter to release any large air bubbles.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent with foil for the last 10–15 minutes.
Allow the cake to cool in the pan for about 10 minutes, then carefully turn it out onto a wire rack to cool completely before glazing; glazing a warm cake can cause the glaze to run too thin.
For the glaze, beat the softened cream cheese until smooth, then gradually mix in powdered sugar and add 1 tablespoon of milk at a time until you reach a pourable but thick glaze. Taste and adjust sweetness.
Drizzle the glaze over the cooled cake, letting it cascade down the sides. Allow the glaze to set for 15–20 minutes before slicing and serving.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

What to Serve With

Fresh berries or a simple berry compote for brightness and acidity.
A dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert.
Hot beverages like coffee, tea, or a creamy latte to balance the sweetness.
Light salads or fruit salads if serving as part of a brunch to keep the meal balanced.

Top Tips for Perfecting

Ingredient substitutions: You can substitute sour cream for buttermilk (same quantity) if needed. Use low-moisture cream cheese for a firmer glaze.
Room temperature ingredients: Bring eggs and butter to room temperature for smoother batter and even baking.
Don’t overmix: Once you add the flour, mix only until combined to keep the crumb tender.
Pan preparation: Use a proper bundt pan and grease every nook to prevent sticking. For stubborn pans, use a nonstick release or parchment in the center.
Glaze consistency: Start with 1 tablespoon milk and add more if needed; a thicker glaze clings better, while a thinner glaze drips attractively.
Watch the bake time: Ovens vary — start checking at 55 minutes and tent with foil if the top is browning before the center is done.

In case you want a different twist, you might enjoy the flavors in our Apple cream cheese bundt variation — it’s a great fall alternative and worth exploring at Apple Cream Cheese Bundt Cake with Caramel Pecan Topping.

Storing and Reheating Tips

Refrigerator: Store leftover slices in an airtight container in the refrigerator for up to 5 days; the cream cheese glaze requires refrigeration.
Freezing: Wrap individual slices tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the refrigerator.
Reheating: Bring slices to room temperature before serving or warm gently in the microwave for 10–15 seconds to take the chill off. For a crisped edge, reheat in a 300°F oven for 8–10 minutes on a baking sheet.

FAQs

Can I make this cake without a bundt pan?
Yes. You can bake the batter in a loaf pan or 9×5-inch pans; reduce baking time and check doneness earlier (about 45–60 minutes for loaf pans).

Can I use low-fat buttermilk or milk instead?
Full-fat buttermilk gives the best texture, but low-fat buttermilk will work. Regular milk can be used with a teaspoon of lemon juice or vinegar added to sour it slightly.

How do I prevent the cake from sticking to the pan?
Thoroughly grease and flour the pan, paying attention to crevices. For extra safety, use a nonstick bundt spray or a bit of melted butter followed by flour.

Can I make the glaze ahead of time?
Yes, make the glaze and store it covered in the refrigerator for up to 2 days. Whisk it smooth before using and add a splash of milk if it stiffened.

Is this recipe freezer-friendly?
Yes. Wrap cooled, unglazed cake or slices tightly and freeze for up to 2 months. Thaw in the refrigerator before glazing or serving.

Conclusion

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a dependable, delicious bake that’s easy enough for a weeknight treat and lovely enough for special occasions. With simple steps, affordable ingredients, and a glaze that elevates every bite, it’s a recipe you’ll make again and again. If you want to compare techniques or inspiration, you can find an excellent complementary version at Vanilla Buttermilk Pound Cake – I Scream for Buttercream. Enjoy baking, and don’t forget to share slices with people you love.