This Vanilla Buttermilk Pound Cake is a rich and tender classic dessert with a soft, moist crumb and warm vanilla flavor in every bite. Made with real buttermilk and topped with a creamy, tangy cream cheese glaze, this cake is the perfect balance of sweet, comforting, and elegant. Whether you’re hosting a holiday gathering or simply want a treat to enjoy with coffee or tea, this cake is a timeless favorite that never goes out of style.
Why You’ll Love This Cake
- ✨ Moist and fluffy thanks to the buttermilk
- 🍰 Buttery, classic vanilla flavor that melts in your mouth
- 🧁 Topped with a luscious cream cheese glaze
- 👩🍳 Simple to make and freezer-friendly
- 🎂 Perfect for celebrations, brunches, or everyday treats
Ingredients You’ll Need
For full measurements, see the recipe card below.
For the Pound Cake:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Large eggs
- Vanilla extract
- Buttermilk
For the Cream Cheese Glaze:
- Cream cheese (softened)
- Powdered sugar
- Milk or heavy cream
- Vanilla extract
How to Make Vanilla Buttermilk Pound Cake
1. Prep the Oven and Pan
Preheat your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or a loaf pan.
2. Mix Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
In a large bowl, beat the butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla
Beat in the eggs, one at a time, fully incorporating each before adding the next. Stir in the vanilla extract.
5. Combine with Buttermilk
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined—don’t overmix.
6. Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Glaze
In a medium bowl, beat the cream cheese until smooth.
Gradually add powdered sugar and milk, one tablespoon at a time, until the glaze reaches your desired consistency. Stir in vanilla extract.
Once the cake is completely cooled, drizzle the glaze over the top and let it set for a few minutes before slicing.
Variations to Try
- 🍋 Lemon Zest – Add lemon zest to the batter or glaze for a citrusy twist.
- 🥜 Add Nuts – Fold in chopped pecans or walnuts for a nutty crunch.
- 🍫 Chocolate Glaze – Swap the cream cheese glaze for chocolate ganache.
- 🍓 Berry Topping – Serve with fresh berries or a drizzle of berry compote.
- 🌾 Gluten-Free – Use a 1:1 gluten-free flour blend.
Storage and Make-Ahead Tips
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigerator: Keeps well for up to 5 days.
- Freezer: Freeze (without glaze) for up to 3 months. Thaw overnight in the fridge and glaze before serving.
- Reheating: Bring to room temperature or microwave individual slices for 10–15 seconds.
FAQs
Can I use regular milk instead of buttermilk?
Yes! Mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice and let it sit for 5 minutes.
What’s the best pan to use?
A light-colored Bundt pan works best for even baking and a beautiful finish.
Can I use salted butter?
Yes, but reduce the added salt in the recipe by half.
Can I skip the glaze?
Absolutely. This cake is delicious on its own or with a dusting of powdered sugar.
Can I use a hand mixer or mix by hand?
Yes, though a stand mixer or electric hand mixer will give the fluffiest results.
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is everything you want in a classic dessert—moist, rich, and comforting with a beautiful glaze that adds just the right amount of sweetness. It’s a go-to cake that’s perfect for any season, occasion, or cozy weekend baking session. Serve it with coffee, fresh berries, or simply on its own and enjoy every bite!
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Prep Time: 20 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 30 minutes
Yield: 10–12 slices
Category: Dessert
Method: Baking
Cuisine: Southern, American
Ingredients
For the Cake:
- 3 cups (375 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 2 1/2 cups (500 g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240 ml) buttermilk
For the Cream Cheese Glaze:
- 4 oz (115 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven & Prepare Pan:
Preheat oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or loaf pan. - Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside. - Cream Butter & Sugar:
In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3–4 minutes). - Add Eggs & Vanilla:
Beat in the eggs one at a time, mixing well after each. Stir in vanilla extract. - Combine with Buttermilk:
Add dry ingredients in three parts, alternating with buttermilk. Begin and end with dry ingredients. Mix until just combined. - Bake:
Pour batter into the prepared pan and smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. - Cool:
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. - Make Glaze:
In a bowl, beat softened cream cheese until smooth. Gradually mix in powdered sugar, milk, and vanilla until pourable. - Glaze & Serve:
Drizzle glaze over the cooled cake. Slice and serve.