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

1. 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

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

Step 3: Cream the Butter and Sugar

1. In a large mixing bowl, beat the butter and sugar together until light and fluffy, about 3-4 minutes.
2. 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

1. 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

1. Pour the batter into the prepared pan and smooth the top with a spatula.
2. 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.
3. 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

1. In a medium bowl, beat the softened cream cheese until smooth.
2. Gradually add the powdered sugar and continue beating until well combined.
3. 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

1. Once the cake has cooled, drizzle the cream cheese glaze over the top.
2. Garnish with fresh berries, mint leaves, or a dusting of powdered sugar for a decorative finish.

Step 8: Serve and Enjoy

1. 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.