Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender cake infused with rich vanilla flavor and the tanginess of buttermilk. This classic pound cake is simple to make and is topped with a luscious cream cheese glaze, making it perfect for any occasion. Whether it’s a dessert or a sweet snack, this cake will satisfy your cravings.
Ingredients
For the Pound Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (to thin glaze to desired consistency)
Optional Add-Ins:
- 1 teaspoon lemon zest in the cake for a citrusy twist
- ½ cup fresh berries for a fruity topping
- ¼ teaspoon almond extract for a nutty flavor
For Garnishing:
- Fresh berries or mint leaves
- A light dusting of powdered sugar
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 325°F (165°C) and grease and flour a 10-inch bundt pan or a 9×5-inch loaf pan.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
Step 4: Add the Buttermilk and Dry Ingredients
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined. Do not overmix the batter.
Step 5: Bake the Cake
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
Step 6: Make the Cream Cheese Glaze
- In a medium bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and continue beating until well combined.
- Add the vanilla extract and milk (1 tablespoon at a time) until the glaze reaches your desired pouring consistency.
Step 7: Glaze and Garnish the Cake
- Once the cake has cooled, drizzle the cream cheese glaze over the top.
- Garnish with fresh berries, mint leaves, or a dusting of powdered sugar for a decorative finish.
Step 8: Serve and Enjoy
- Slice the Vanilla Buttermilk Pound Cake and serve with extra glaze if desired. Enjoy with a cup of tea or coffee for a perfect treat.
Cooking Notes
- Room Temperature Ingredients: Make sure the butter, eggs, and buttermilk are at room temperature to ensure a smooth and fluffy batter.
- Pound Cake Texture: The cake may crack slightly on top while baking, which is typical for pound cakes.
Variations
1. Lemon Vanilla Pound Cake
Add 2 tablespoons of lemon juice and 1 tablespoon of lemon zest to the batter for a refreshing citrus flavor. You can also add lemon zest to the cream cheese glaze.
2. Almond Buttermilk Pound Cake
Substitute ½ teaspoon of almond extract for the vanilla extract in the cake and glaze for a nutty flavor. Top with slivered almonds for a crunchy garnish.
3. Berry Pound Cake
Fold 1 cup of fresh or frozen berries (such as blueberries or raspberries) into the batter just before baking for a fruity surprise in every bite.
4. Chocolate Chip Pound Cake
Fold in ¾ cup mini chocolate chips into the batter for a delightful chocolate twist.
Frequently Asked Questions (FAQs)
Q: Can I make Vanilla Buttermilk Pound Cake ahead of time?
Yes! This cake can be made 1-2 days in advance. Store it tightly wrapped at room temperature and glaze it just before serving for the best presentation.
Q: How do I store leftovers?
Store any leftover cake in an airtight container at room temperature for up to 3 days. If the cake is already glazed, store it in the refrigerator for up to 5 days.
Q: Can I freeze pound cake?
Yes! Pound cake freezes well. Wrap the cake (unglazed) tightly in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator and glaze before serving.
Q: What can I use if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
Q: Can I use a different glaze?
Yes, you can use a simple powdered sugar glaze, lemon glaze, or even chocolate ganache in place of the cream cheese glaze for a different flavor profile.
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, elegant dessert that’s rich, moist, and full of flavor. The buttermilk adds a tender crumb, and the cream cheese glaze takes it to the next level with its creamy sweetness. Whether you’re serving it for a special occasion or as a weekend treat, this pound cake will become a favorite in your dessert rotation.
