Introduction
There’s comfort in a classic vanilla pound cake. It’s rich, soft, and not too sweet. Add tangy buttermilk and a creamy glaze, and you’ve got a dessert that hits the spot.
I’ve made many pound cakes. Some flopped, others were fine. But this one? Always a winner. Buttermilk adds moisture, vanilla gives it depth, and that cream cheese glaze ties it all together, simple, sweet, perfect.
This recipe is no-fuss. Clear ingredients, easy steps, and smart tips. It works for beginners and pros alike.
Let’s bake something worth sharing (and save a slice for yourself).
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- 1 tablespoon pure vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 ½ cups powdered sugar (sifted)
- 1–2 tablespoons milk (adjust for thickness)
- 1 teaspoon vanilla extract
Optional Garnish (if you’re feeling fancy):
- Fresh berries
- Toasted coconut flakes
- A dusting of powdered sugar
- Edible flowers
Step-by-Step Preparation
Step 1: Preheat and Prep the Pan
Set your oven to 325°F (163°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray. Lightly dust with flour and tap out the excess. This cake has a rich batter and needs a good release; don’t skip this step.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy; this usually takes about 4–5 minutes with a hand mixer or stand mixer. It’s the foundation of your cake’s texture, so don’t rush it.
Tip: Scrape down the sides of the bowl to make sure it’s evenly mixed. If your butter was too cold, warm it in 10-second microwave bursts.
Step 3: Add the Eggs One at a Time
Crack in the eggs one egg at a time, beating well after each one. You’ll notice the batter start to loosen and become creamier. This slow addition helps keep the texture rich without splitting the batter.
Quick check: The mixture should be smooth, not curdled. If it starts to look off, add a tablespoon of flour to stabilise it.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This makes sure the leavening is even throughout the cake and prevents lumps.
Step 5: Combine Wet and Dry with Buttermilk
Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk (start and end with flour). Mix just until combined after each addition; don’t overmix. Stir in the vanilla extract at the end.
Why it matters: Overmixing can make your cake dense like a brick. Use a spatula to fold in the final bit if needed.
Step 6: Pour and Smooth the Batter
Pour the batter into your prepared pan. Use a spatula to level it out, and tap the pan gently on the counter to remove any big air bubbles.
Step 7: Bake Until Golden and Set
Slide your pan into the preheated oven and bake for 65–75 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown and may crack slightly; that’s perfect.
Pro tip: Start checking around the 60-minute mark. Every oven runs a little differently.
Step 8: Cool Before Releasing
Let the cake cool in the pan for 15–20 minutes. Then carefully invert it onto a wire rack and let it cool completely. Don’t rush this; hot pound cakes can break if handled too soon.
Step 9: Make the Cream Cheese Glaze
Beat together the cream cheese and butter until smooth. Add in the powdered sugar a little at a time, then mix in vanilla and milk until you reach your desired consistency. It should be thick but pourable.
Want it thicker? Add more sugar. Thinner? More milk.
Step 10: Glaze and Serve
Once the cake is fully cooled, drizzle the glaze over the top. Let it run down the sides naturally, it’s part of the charm. If you’re adding garnishes, do it while the glaze is still tacky so they stick.
Slice and serve. It’s great on its own or with berries and whipped cream if you’re feeling extra
Storage Tips
Freshly baked and glazed, this cake stays moist and flavourful for days, if it lasts that long.
Counter Storage
If your kitchen isn’t too hot or humid, you can store it at room temperature for up to 3 days. Just keep it in an airtight cake dome or wrap it tightly in plastic wrap to keep the air out.
Important: If you’ve already added the cream cheese glaze, make sure your room temperature doesn’t go above 70°F (21°C). Cream cheese can spoil in warmer environments.
Refrigerator Storage
For longer storage, refrigerate it. Cover the cake with foil or plastic wrap to prevent it from drying out. It’ll keep well for up to 7 days in the fridge.
Before serving, let it sit at room temperature for about 30 minutes to bring back the soft texture. Cold pound cake gets firm, and you don’t want it to feel like a brick.
Freezing
Yes, you can freeze it. Wrap individual slices or the entire cake (unglazed is best) in two layers of plastic wrap, then foil. Store it in a freezer-safe bag or container. It will hold up well for up to 3 months.
To thaw, move it to the fridge overnight, then bring it to room temperature before eating.
Flavor Variations
One of the best things about this pound cake? It’s like a blank canvas for flavour. Here are some tried-and-true twists:
1. Lemon Twist
Swap the vanilla extract for 1 tablespoon of lemon zest and 2 teaspoons of lemon juice. The cream cheese glaze can also be lemon-flavoured by adding a bit of zest and lemon juice instead of milk.
2. Almond Dream
Add 1 teaspoon of almond extract in place of half the vanilla. Garnish with toasted almonds for crunch.
3. Chocolate Chip
Fold in ¾ cup mini chocolate chips into the batter just before baking. Lightly dust the chips with flour first to prevent them from sinking.
4. Berry Burst
Fold in a handful of fresh blueberries or raspberries into the batter. Just make sure to pat them dry to avoid extra moisture.
5. Coconut Craze
Add ½ cup shredded sweetened coconut to the batter and sprinkle some on top of the glaze for tropical vibes.
Common Mistakes (And How to Avoid Them)
Let’s talk about mistakes because even the best recipes flop if you miss a step.
Mistake #1: Overmixing the Batter
It’s tempting to keep mixing for a silky smooth texture, but resist the urge. Once the flour is in, mix just enough to combine. Overmixing builds gluten, which makes the cake tough.
Mistake #2: Using Cold Ingredients
Cold butter or eggs won’t blend properly and can cause the batter to curdle. Let everything sit out until room temperature. Trust me, it makes a difference.
Mistake #3: Not Prepping the Pan Properly
Ever had a cake stick to the pan and break apart? Yeah, we all have. Grease every nook and cranny of that Bundt pan. Then flour it, shake it around, and tap out the extra. Skipping this is cake suicide.
Mistake #4: Overbaking
Even 5 minutes too long in the oven can dry out your cake. Start checking with a toothpick around the 60-minute mark. When it comes out clean (a few moist crumbs are okay), it’s done.
Mistake #5: Glazing While Hot
Wait. For real. If you pour glaze on a hot cake, it’ll melt into a sad puddle. Let the cake cool all the way, then drizzle like a pro.
FAQs
1. Can I make this without a Bundt pan?
Yes, you can use two standard loaf pans or a tube pan. Just watch the baking time; it might be slightly shorter for loaf pans.
2. Is it okay to use low-fat buttermilk?
Yes, but full-fat buttermilk gives better moisture and richness. If you’re in a pinch, low-fat works too; just expect a slightly lighter crumb.
3. Can I use Greek yoghurt instead of cream cheese in the glaze?
You can, but it’ll be tangier and thinner. Use full-fat Greek yoghurt and reduce the milk to avoid a runny mess.
4. What if I don’t have buttermilk?
Make your own! Mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk. Let it sit for 5–10 minutes; it’ll curdle slightly, and voilà.
5. How do I get the glaze super smooth?
Make sure both the butter and cream cheese are softened to room temperature. Sift your powdered sugar before mixing, and use a whisk or hand mixer to avoid lumps.
Final Thought
There you have it. A foolproof, flavour-packed, vanilla buttermilk pound cake that’s as homey as it is impressive. It’s rich, moist, and topped with a creamy glaze that could make cardboard taste good. Make it once, and it’ll be your go-to recipe for every birthday, dinner party, or rainy Tuesday night.
Keep it simple. Keep it real. And don’t forget to lick the bowl.
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
4
servings30
minutes40
minutes300
kcalIngredients
- For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
2 ½ cups granulated sugar
4 large eggs, room temperature
2 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, room temperature
1 tablespoon pure vanilla extract
- For the Cream Cheese Glaze:
4 oz cream cheese, softened
2 tablespoons unsalted butter, softened
1 ½ cups powdered sugar (sifted)
1–2 tablespoons milk (adjust for thickness)
1 teaspoon vanilla extract
Directions
- Preheat and Prep the Pan
Set your oven to 325°F (163°C). Grease a 10-inch Bundt pan generously with butter or nonstick spray. Lightly dust with flour and tap out the excess. This cake has a rich batter and needs a good release; don’t skip this step. - Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together until pale and fluffy; this usually takes about 4–5 minutes with a hand mixer or stand mixer. It’s the foundation of your cake’s texture, so don’t rush it. - Add the Eggs One at a Time
Crack in the eggs one egg at a time, beating well after each one. You’ll notice the batter start to loosen and become creamier. This slow addition helps keep the texture rich without splitting the batter. - Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This makes sure the leavening is even throughout the cake and prevents lumps. - Combine Wet and Dry with Buttermilk
Add the dry ingredients to the creamed mixture in three parts, alternating with the buttermilk (start and end with flour). Mix just until combined after each addition; don’t overmix. Stir in the vanilla extract at the end. - Pour and Smooth the Batter
Pour the batter into your prepared pan. Use a spatula to level it out, and tap the pan gently on the counter to remove any big air bubbles. - Bake Until Golden and Set
Slide your pan into the preheated oven and bake for 65–75 minutes, or until a toothpick inserted into the centre comes out clean. The top should be golden brown and may crack slightly; that’s perfect. - Cool Before Releasing
Let the cake cool in the pan for 15–20 minutes. Then carefully invert it onto a wire rack and let it cool completely. Don’t rush this; hot pound cakes can break if handled too soon. - Make the Cream Cheese Glaze
Beat together the cream cheese and butter until smooth. Add in the powdered sugar a little at a time, then mix in vanilla and milk until you reach your desired consistency. It should be thick but pourable. - Glaze and Serve
Once the cake is fully cooled, drizzle the glaze over the top. Let it run down the sides naturally, it’s part of the charm. If you’re adding garnishes, do it while the glaze is still tacky so they stick.