The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and flavorful dessert that combines classic ingredients for a perfectly tender crumb.
The buttermilk adds a subtle tang, enhancing the vanilla’s warmth, while the cream cheese glaze provides a luscious, slightly tangy sweetness that perfectly complements the cake.
Ingredients for the Cake:
2 ½ cups (315g) all-purpose flour
1 tsp baking powder.
½ tsp baking soda
½ tsp salt.
1 cup (227g) unsalted butter, softene2 cups (400g) granulated sugar.
4 large eggs, at room temperature
1 tbsp pure vanilla extract.
1 cup (240ml) buttermilk, at room temperature.
Ingredients for the Cream Cheese Glaze:
4 oz (113g) cream cheese, softened
1 ½ cups (180g) powdered sugar.
2–3 tbsp milk or heavy cream (adjust for consistency)
1 tsp vanilla extract.
Instructions:
For the Cake:
Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or Bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and sugar with an electric mixer until light and fluffy (about 3–4 minutes).
Add Eggs: Add the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, alternating with buttermilk.
Begin and end with the dry ingredients. Mix until just combined.
Bake: Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the Cream Cheese Glaze:
Mix Glaze: Beat the softened cream cheese until smooth.
Gradually add powdered sugar, followed by milk or cream to reach a pourable consistency.
Stir in vanilla extract.
Glaze the Cake: Pour the cream cheese glaze over the cooled cake, letting it drip down the sides for that luscious look.”
Here are some delicious variations to customize your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze:
Flavor Twists
Lemon Buttermilk Pound Cake: Add 1 tablespoon of lemon zest and 2 tablespoons of lemon juice to the batter for a bright citrusy flavor.
Almond Vanilla Pound Cake: Replace 1 teaspoon of vanilla extract with almond extract for a nutty twist.
Coconut Pound Cake: Add ½ cup of shredded coconut to the batter and top the glaze with toasted coconut flakes.
Spiced Pound Cake: Mix in 1 teaspoon of cinnamon and ¼ teaspoon of nutmeg for a cozy, spiced version.
Toppings & Add-Ins
Berry Swirl: Swirl ¼ cup of berry jam (strawberry, raspberry, or blueberry) into the batter before baking.
Chocolate Drizzle: Instead of the cream cheese glaze, drizzle melted dark or white chocolate over the cooled cake.
Nutty Crunch: Sprinkle chopped pecans, walnuts, or almonds on top of the glaze for extra texture.
Alternative Glazes
Maple Cream Cheese Glaze: Add 1 tablespoon of maple syrup to the glaze for a deep, caramel-like sweetness.
Brown Butter Glaze: Use melted brown butter instead of cream cheese for a nutty, rich glaze.
Espresso Glaze: Stir in 1 teaspoon of instant espresso powder for a coffee-infused finish.
These variations allow you to tweak the cake to your taste, making it perfect for any occasion! Let me know if you’d like more ideas.
How to Store Vanilla Buttermilk Pound Cake
At Room Temperature (Best for short-term storage)
Store the cake in an airtight container or wrap it tightly in plastic wrap.
It will stay fresh for 2–3 days at room temperature in a cool, dry place.
In the Refrigerator (For longer freshness)
If you need to keep the cake longer, store it in an airtight container in the fridge.
It will last up to 5 days.
Before serving, let the cake sit at room temperature for about 30 minutes to soften.
In the Freezer (Best for long-term storage)
Wrap individual slices or the whole cake in plastic wrap, then in aluminum foil to prevent freezer burn.
Store in an airtight freezer bag or container.
The cake can be frozen for up to 3 months.
To thaw, transfer to the refrigerator overnight or leave it at room temperature for a few hours.
Tip: If freezing, it’s best to freeze the cake without the glaze and add the glaze after thawing for a fresher taste!
Nutritional Information (Per Serving)
Estimated for 12 servings
- Calories: ~400 kcal
- Carbohydrates: ~50g
- Sugar: ~35g
- Protein: ~5g
- Fat: ~20g
- Saturated Fat: ~12g
- Cholesterol: ~100mg
- Sodium: ~200mg
- Fiber: ~1g
Notes:
The calorie count will vary based on portion size and any variations (e.g., added nuts, chocolate, or fruit).
Reducing sugar or using alternative sweeteners can slightly lower the carbohydrate content.
Using low-fat cream cheese or reducing the glaze amount can decrease fat content.
Would you like a breakdown for specific dietary needs (e.g., low-carb, gluten-free alternatives)?