Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Moist vanilla buttermilk pound cake with rich cream cheese glaze. Easy, delicious recipe perfect for baking lovers and any kitchen occasion!
Ingredients
- For the Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk or substitute: 1 cup milk + 1 tbsp lemon juice/vinegar
- For the Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 ½ cups powdered sugar
- 1 tsp vanilla extract
- 2 –3 tbsp milk adjust for consistency
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar together until light and fluffy (about 3–5 mins).
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk flour, baking soda, and salt.
- Alternate adding flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix until just combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for 10–15 minutes, then flip onto a wire rack to cool completely.
- 🥣 For the Glaze
- Beat cream cheese until smooth.
- Add powdered sugar and vanilla extract; beat until combined.
- Add milk 1 tsp at a time until glaze is smooth and pourable.
- Drizzle over cooled cake and let set.
Notes
Storage
Store at room temperature (airtight) for up to 3 days. Refrigerate for up to a week. Freeze (wrapped well) for up to 3 months.
Store at room temperature (airtight) for up to 3 days. Refrigerate for up to a week. Freeze (wrapped well) for up to 3 months.