Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
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.
Servings: 12 servings
Equipment
- Bundt Pan
- Mixing Bowl
- Electric Mixer
Ingredients
Dry Ingredients
- 2.5 cups All-purpose flour Measured and leveled
- 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 for the glaze
- 2 cups Powdered sugar Sifted for the glaze
- 1-2 tbsp Milk As needed for glaze consistency
Instructions
- 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.
- Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed until just combined.
- 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.
- 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.
- 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.
- Drizzle the glaze over the cooled cake, allowing it to cascade down the sides. Allow the glaze to set for 15–20 minutes before slicing and serving.
Notes
Store leftover slices in an airtight container in the refrigerator for up to 5 days; the cream cheese glaze requires refrigeration.