Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

This Vanilla Buttermilk Pound Cake is a classic Southern dessert with a rich buttery flavor, a moist yet dense crumb, and a sweet vanilla buttermilk glaze. It’s the perfect treat for any occasion—whether you’re serving it for dessert, as a tea-time snack, or even as the base for a strawberry shortcake.

Why You’ll Love This Recipe

• Moist & Buttery – The buttermilk ensures a soft, tender crumb.
• Simple & Elegant – Perfect for any gathering or celebration.
• Versatile – Serve it plain, with fruit, or with whipped cream.
• Classic Pound Cake Texture – Dense but not dry, rich but not heavy.

Ingredients

For the Cake:

• 3 cups all-purpose flour (Measured correctly: spooned into the measuring cup and leveled off—do not scoop and pack.)
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup buttermilk, near room temperature (full fat is best, but low fat works too)
• 1 tablespoon vanilla extract
• 1 tablespoon vegetable oil
• 2 ⅔ cups sugar
• 1 cup unsalted butter, room temperature (2 sticks) (do not microwave; let it soften naturally)
• 5 large eggs, near room temperature

For the Glaze:

• ½ cup unsalted butter (1 stick)
• ¼ cup packed light brown sugar
• 1 teaspoon vanilla extract
• 2 tablespoons buttermilk
• 2 cups sifted confectioner’s sugar (sift after measuring)

Equipment:

• Large mixing bowl
• Stand mixer or hand mixer
• Bundt pan
• Whisk
• Saucepan

Directions

Step 1: Prepare the Baking Pan

1. Preheat the oven to 325°F (163°C).
2. Grease and flour a large bundt pan thoroughly, making sure to coat all the crevices to prevent sticking.

2: Mix the Dry Ingredients

3. In a large mixing bowl, whisk together flour, salt, baking powder, and baking soda. Set aside.

3: Mix the Wet Ingredients

4. In a separate bowl, whisk together buttermilk, vanilla extract, and vegetable oil. Set aside.

4: Cream the Butter and Sugar

5. In another large mixing bowl, beat butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.

5: Add the Eggs

6. Add the eggs one at a time, mixing on medium speed for 15-20 seconds per egg until fully incorporated.

6: Combine the Ingredients

7. Alternately add the dry ingredients and the buttermilk mixture to the butter mixture, beginning and ending with the dry ingredients:
   • Add ⅓ of the dry mixture and mix until just combined.
   • Add ½ of the buttermilk mixture and mix gently.
   • Add another ⅓ of the dry mixture, mix.
   • Add the remaining buttermilk mixture, mix.
   • Finally, add the last ⅓ of the dry mixture and mix until just combined.
8. Be careful not to overmix, as this can lead to a dense and dry cake.

7: Bake the Cake

9. Pour the batter into the prepared bundt pan and smooth the top.
10. Bake at 325°F (163°C) for 1 hour to 1 hour 10 minutes (ovens vary, so check for doneness).
11. The cake is done when:

• The top is golden brown.
• A toothpick inserted into the center comes out clean or with a few moist crumbs (but no raw batter).

8: Cool the Cake

12. Place the cake (still in the pan) on a wire rack and let it cool for 10 minutes.
13. Carefully remove the cake from the pan and allow it to cool completely before glazing.

9: Make the Glaze

14. In a small saucepan over medium heat, melt the butter and brown sugar together until smooth.
15. Remove from heat and stir in vanilla extract and buttermilk.
16. Gradually whisk in the sifted confectioner’s sugar until smooth.
17. Let the glaze sit for 15-20 minutes, stirring occasionally.

10: Glaze the Cake

18. Drizzle the glaze over the cooled cake using a spoon or squeeze bottle.
19. Let the glaze set for 10-15 minutes before slicing and serving.

Pro Tips and Variations

• For the best texture, use full-fat buttermilk for richness and moisture.
• Don’t overmix the batter—this can cause the cake to be dense and rubbery.
• If you prefer a lighter glaze, use only 1 cup of confectioner’s sugar instead of 2 cups.
• Skip the glaze? Simply dust with powdered sugar or serve with fresh fruit and whipped cream.
• Want an extra moist cake? Brush the cake with a simple syrup (equal parts sugar and water, simmered until dissolved) before glazing.

Serving Suggestions

• Serve with coffee or tea for a delightful afternoon treat.
• Pair with fresh strawberries and whipped cream for a classic Southern dessert.
• Add a scoop of vanilla ice cream for an extra indulgent treat.

Storage & Reheating

• Room Temperature: If ungarnished, store the cake in an airtight container at room temperature for up to 6 days.
• Refrigeration: If glazed, store in the fridge for 6-7 days. Allow slices to come to room temperature before serving.
• Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw in the fridge overnight before serving.

FAQs

1. Can I use low-fat buttermilk?

Yes, but full-fat will give the best flavor and texture.

2. Can I substitute the buttermilk?

You can make a substitute by adding 1 tablespoon lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

3. Can I make this in a loaf pan?

Yes! Divide the batter between two loaf pans and adjust the baking time (start checking around 45-50 minutes).

4. Can I freeze this cake?

Yes! Wrap tightly in plastic wrap and freeze for up to 3 months.

5. How do I tell when the cake is done?

The top should be golden brown, and a toothpick inserted should come out with a few moist crumbs but no wet batter.

Conclusion

This Vanilla Buttermilk Pound Cake is a timeless dessert that combines rich vanilla flavor with a moist, dense crumb. Whether enjoyed plain, with fresh fruit, or drizzled with a sweet buttermilk glaze, it’s a versatile and crowd-pleasing treat. Perfect for family gatherings, holidays, or just because—you’ll love every bite!

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