Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

There’s nothing quite as comforting as a slice of rich, buttery pound cake paired with a luscious glaze. Vanilla Buttermilk Pound Cake with Cream Cheese Glaze takes the classic dessert to the next level. This recipe is perfect for special occasions, family gatherings, or when you simply crave something sweet. The buttermilk adds a tangy note, while the cream cheese glaze provides the perfect creamy finish.

Whether you’re an experienced baker or a beginner in the kitchen, this recipe is straightforward and guarantees a crowd-pleasing dessert. Let’s dive into how to make this heavenly treat step by step.

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 2 3/4 cups granulated sugar
• 4 large eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk

For the Cream Cheese Glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2–3 tablespoons milk (adjust for desired consistency)

Instructions

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or tube pan to ensure the cake releases easily after baking.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy, about 3–5 minutes. This step is crucial for a tender, moist cake.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients, mixing just until combined. Avoid overmixing to prevent a dense cake.

Step 6: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly. Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

Step 7: Prepare the Cream Cheese Glaze

In a medium bowl, beat the cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until combined. Slowly add milk, one tablespoon at a time, until the glaze reaches your desired consistency.

Step 8: Glaze the Cake

Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Use a spoon or piping bag for a more controlled drizzle. Let the glaze set for a few minutes before serving.

Tips for Success

• Room Temperature Ingredients: Ensure the butter, eggs, and cream cheese are at room temperature for a smoother batter and glaze.
• Don’t Overmix: Overmixing can lead to a dense cake. Mix until the ingredients are just combined.
• Cooling Time: Allow the cake to cool completely before glazing to prevent the glaze from melting off.

Variations

• Lemon Twist: Add 1 teaspoon of lemon zest to the batter and replace vanilla in the glaze with lemon juice for a citrusy flavor.
• Chocolate Glaze: Swap the cream cheese glaze for a rich chocolate ganache for a decadent twist.
• Add-Ins: Fold in 1 cup of chopped nuts or mini chocolate chips into the batter for extra texture.

Conclusion

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a dessert that effortlessly combines elegance and comfort. Its moist, tender crumb and velvety glaze make it a showstopper for any event. Plus, with simple ingredients and easy-to-follow steps, you can whip up this bakery-worthy treat in no time. Serve it with a cup of coffee or tea, and you’ve got yourself a dessert worth savoring.

Ready to impress your friends and family? Try this recipe today and enjoy the sweet satisfaction of baking from scratch!