If you are on the hunt for a dessert that feels like a warm hug on a plate, the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is exactly what you need. This cake boasts a tender, buttery crumb enriched with the subtle tang of buttermilk, while the luscious cream cheese glaze adds a dreamy, sweet finish. Whether you’re treating yourself or impressing guests, this classic cake wraps comfort and elegance into every bite, making it a timeless favorite that’s easy to bake and even easier to love.
Ingredients You’ll Need
Gathering the right ingredients is the foundation of the perfect Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. Each component plays a vital role: from the flour providing structure, to the butter creating richness, and the buttermilk contributing moisture and tang. Let’s take a closer look at the essentials you’ll want on hand.
- All-purpose flour (2 ½ cups): The backbone of the cake, ensuring a fine, tender crumb.
- Baking powder (1 tsp): Helps the cake rise and keeps it light.
- Baking soda (½ tsp): Balances the acidity of the buttermilk and aids leavening.
- Salt (½ tsp): Enhances overall flavor and balances sweetness.
- Unsalted butter, softened (1 cup): Adds creamy richness and moisture to the cake.
- Granulated sugar (2 cups): Sweetens the cake while contributing to its tender texture.
- Large eggs, room temperature (4): Provide structure and richness, blending everything together.
- Pure vanilla extract (1 tbsp): Brings warmth and depth to every bite.
- Buttermilk, room temperature (1 cup): Adds moisture and a subtle tang, keeping the cake soft.
- Cream cheese, softened (4 oz): Key for the silky, tangy glaze that complements the cake perfectly.
- Powdered sugar (1 ½ cups): Sweetens and thickens the glaze for the perfect drizzle.
- Milk or heavy cream (2–3 tbsp): Adjusts the glaze’s consistency for that creamy finish.
- Vanilla extract (1 tsp): Infuses the glaze with aromatic sweetness.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Prepare Your Oven and Pan
Before diving into your batter, preheat your oven to 325°F (165°C). Grease and flour either a 9×5-inch loaf pan or a Bundt pan. This simple step ensures your cake releases easily after baking and maintains its beautiful shape.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This not only combines the ingredients but evenly distributes the leavening agents so your cake rises uniformly.
Step 3: Cream Butter and Sugar
Using a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 3 to 4 minutes. This crucial step incorporates air, resulting in a lighter pound cake texture that feels indulgent yet delicate.
Step 4: Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition to keep the batter smooth. Stir in the vanilla extract to lovingly infuse your cake with its signature sweet aroma.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
Gradually add the dry ingredients in parts, alternating with the buttermilk. Start and finish with the dry ingredients, mixing only until just combined. This technique prevents overmixing and keeps your cake tender throughout.
Step 6: Bake to Perfection
Pour your luscious batter into the prepared pan and smooth the surface gently. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean. When done, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Prepare the Cream Cheese Glaze
While the cake cools, whip together the softened cream cheese, powdered sugar, milk or heavy cream, and vanilla extract until smooth and creamy. This glaze is the crowning glory that adds richness and a delicate tang, elevating your pound cake to irresistible heights.
Step 8: Glaze and Serve
Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top. Watch it cascade down the sides, adding a glossy, sweet finish that’s simply unforgettable.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Add fresh berries like strawberries or blueberries for a pop of color and a tangy contrast. A sprinkle of toasted nuts such as pecans or walnuts adds delightful crunch, elevating the cake’s texture complexity.
Side Dishes
Serve your pound cake alongside a dollop of whipped cream or a scoop of vanilla bean ice cream for an extra-special treat. A cup of hot coffee or tea perfectly balances the cake’s sweetness, turning snack time into a moment of pure joy.
Creative Ways to Present
Slice the cake into warm pieces and layer with fresh fruit and mascarpone in individual dessert cups for a charming parfait. Or create mini versions in a muffin tin, drizzled with glaze for bite-sized delights perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover pound cake tightly in plastic wrap or store in an airtight container to keep it moist and fresh. It will last 3 to 4 days at room temperature, maintaining all those buttery, tender qualities you adore.
Freezing
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe freezes wonderfully. Wrap the cake or individual slices securely in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the refrigerator overnight for best results.
Reheating
For a freshly baked feel, gently warm slices in the microwave for 15 to 20 seconds or pop them in a low oven at 300°F (150°C) for 10 minutes. This brings back that soft, melt-in-your-mouth charm.
FAQs
Can I use regular milk instead of buttermilk in this recipe?
While you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity, the authentic tang and tenderness of the cake come from using real buttermilk. It’s worth the little effort for that signature flavor.
How do I know when the pound cake is fully baked?
The best test is to insert a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven too often during baking to prevent uneven rising.
Can I make this recipe dairy-free?
To make it dairy-free, you can use vegan butter and a non-dairy buttermilk substitute, such as almond milk with lemon juice. For the glaze, try a dairy-free cream cheese alternative. The texture might vary slightly but still delicious.
What’s the best pan to use for this pound cake?
A 9×5-inch loaf pan is classic and reliable, but a Bundt pan also works beautifully, creating a stunning shape that holds the glaze wonderfully. Just make sure to grease and flour your pan well to prevent sticking.
Can I double this recipe for a larger gathering?
Absolutely! Doubling the ingredients is straightforward, but make sure to use appropriate pans and extend the baking time slightly. Check doneness with a toothpick from around the usual baking time to avoid overbaking.
Final Thoughts
Now that you’ve got the full scoop on the delightful Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe, it’s time to roll up your sleeves and bake up some magic. This cake is more than just a dessert; it’s a celebration of comforting flavors and homemade goodness. Whether it’s a special occasion or a cozy afternoon treat, I promise this recipe will quickly become a beloved staple in your kitchen.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Total Time: 1 hour 25 minutes
- Yield: 10 servings 1x
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a moist, tender, and rich cake perfect for any occasion. The combination of buttermilk and vanilla creates a delicate flavor, while the luscious cream cheese glaze adds a sweet and tangy finishing touch. Ideal as a dessert or a delightful afternoon treat, this pound cake is easy to prepare and bakes into a beautiful golden loaf.
Ingredients
Dry Ingredients
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
Glaze
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or Bundt pan to ensure the cake does not stick.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, approximately 3 to 4 minutes. This step is key for a tender crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time, beating well after each addition to fully combine. Then, stir in the vanilla extract for flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the butter mixture alternately with the buttermilk, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
- Pour and smooth batter: Pour the prepared batter into the greased pan and smooth out the top evenly.
- Bake the cake: Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Prepare cream cheese glaze: While the cake cools, beat the softened cream cheese with powdered sugar, milk or heavy cream, and vanilla extract until the glaze is smooth and creamy.
- Glaze the cake: Once cooled, drizzle the cream cheese glaze over the top of the pound cake. Allow the glaze to set slightly before serving for the best presentation and flavor.
Notes
- Ensure all ingredients, especially eggs and buttermilk, are at room temperature to achieve a smooth batter.
- Use a toothpick or cake tester to check doneness; it should come out clean without wet batter.
- The glaze can be adjusted in consistency by adding more milk or powdered sugar as needed.
- Store leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a more pronounced vanilla flavor, you can increase the vanilla extract slightly or use vanilla bean paste.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
