Name: Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Prep time: 20 min
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 cup buttermilk; For the cream cheese glaze:; 4 oz cream cheese, softened; 1 cup powdered sugar; 1/2 teaspoon vanilla extract; 2–3 tablespoons milk or cream (as needed for consistency)

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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, moist, and buttery dessert with a velvety crumb and a sweet, tangy finish. The buttermilk keeps it tender, the vanilla adds warmth, and the cream cheese glaze takes it over the top. I love serving this cake for brunches, holidays, or just when I want a classic dessert that never goes out of style.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Why You’ll Love This Recipe

I love how this cake comes together so simply, yet tastes like something you’d find in a bakery. The buttermilk makes the texture incredibly soft and keeps it from being too heavy, while the vanilla gives it that timeless flavor. The cream cheese glaze adds just enough sweetness and tang to make each slice feel indulgent. It’s the kind of cake that works just as well with coffee in the morning as it does after dinner.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

all-purpose flour
baking powder
salt
unsalted butter (softened)
granulated sugar
eggs
vanilla extract
buttermilk

For the cream cheese glaze:

cream cheese (softened)
powdered sugar
vanilla extract
milk (or cream)

Directions

I preheat the oven to 325°F (163°C) and grease a 10-cup Bundt pan or loaf pan well.
In a bowl, I whisk together the flour, baking powder, and salt.
In another large bowl, I cream the butter and sugar together until light and fluffy.
I add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
I alternate adding the dry ingredients and buttermilk, beginning and ending with the dry, mixing just until combined.
I pour the batter into the prepared pan and smooth the top.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I let the cake cool in the pan for 10–15 minutes before turning it out onto a wire rack to cool completely.
For the glaze, I beat the cream cheese until smooth, then mix in the powdered sugar, vanilla, and just enough milk to create a pourable consistency.
Once the cake is cool, I drizzle the glaze generously over the top.

Servings and timing

This recipe yields about 12 slices. It takes roughly 20 minutes to prep, 55–65 minutes to bake, and another 30 minutes to cool and glaze. I usually plan for around 2 hours from start to serve.

Variations

Sometimes I add a touch of almond extract to the batter for a different flavor twist. I’ve also folded in lemon zest or fresh berries to brighten it up. For a chocolate version, I swap some of the flour for cocoa powder and add mini chocolate chips. And when I want an extra-decadent glaze, I add a tablespoon of maple syrup or caramel sauce.

storage/reheating

I store the cake covered at room temperature for up to 3 days, or in the fridge for up to 5 days. If refrigerated, I let slices come to room temperature or microwave them for 10–15 seconds before serving. It also freezes well—just wrap slices tightly and thaw at room temp.

FAQs

Can I use regular milk instead of buttermilk?

I’ve done that in a pinch, but I prefer buttermilk for the best texture and flavor. If needed, I make a quick substitute with milk and lemon juice.

What type of pan works best for this cake?

I use a Bundt pan for a classic look, but a 9×5-inch loaf pan works too—just watch the bake time closely.

Can I make this cake ahead of time?

Yes, it actually gets better the next day as the flavors settle. I just glaze it the day I’m serving it.

How do I keep the cake from sticking to the pan?

I grease and flour the pan well, or use a baking spray that includes flour. Letting it cool slightly before turning it out also helps.

Can I skip the glaze?

Sure, but I love how the glaze adds moisture and flavor. If I want a lighter option, I dust the cake with powdered sugar instead.

Conclusion

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the kind of classic dessert I keep coming back to. It’s moist, rich, and packed with flavor—simple enough for everyday baking but elegant enough for special occasions. Whether I’m enjoying a slice with coffee or serving it to guests, this cake always delivers.