Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Moist, tender crumb encased in a golden crust meets tangy cream cheese glaze in this elevated version of a classic pound cake. The secret lies in cultured buttermilk, which creates remarkable tenderness while adding subtle tanginess that perfectly complements the warm vanilla notes throughout. Each slice reveals a velvety interior that manages to be both substantial and delicate—perfect for absorbing the luscious cream cheese glaze that cascades over the top and down the sides, pooling in irresistible puddles around each serving.

I first brought this cake to my mother-in-law's birthday celebration last year, terrified of measuring up to her legendary baking skills. When she quietly asked for the recipe and later confessed to making it three times the following month, I knew this humble pound cake had something special. The combination of buttermilk in the batter and cream cheese in the glaze creates a perfect harmony of flavors that elevates it beyond ordinary vanilla cake.

Quality Ingredients

• All-purpose flour (3 cups): The protein structure in all-purpose flour provides the perfect balance between structure and tenderness; measure by spooning into measuring cups and leveling for accuracy
• Baking powder (1 teaspoon): Provides just enough lift without compromising the cake's characteristic density; check expiration date for optimal effectiveness
• Salt (1/2 teaspoon): Enhances all flavors while balancing sweetness; fine sea salt distributes more evenly than table salt
• Unsalted butter (1 cup, softened): Creates the rich foundation of flavor and texture; European-style butter with higher fat content produces exceptional results
• Granulated sugar (2 cups): Provides sweetness while creating air pockets during creaming for proper structure; superfine sugar incorporates more easily
• Large eggs (4, room temperature): Add richness, structure, and emulsification; room temperature eggs incorporate more air during beating
• Vanilla extract (2 teaspoons): Infuses the cake with warm aromatic notes; pure extract rather than imitation makes a noticeable difference
• Buttermilk (1 cup, room temperature): Creates tenderness through its acidity while adding subtle tang; full-fat cultured buttermilk provides the best flavor and moisture
• Cream cheese (4 ounces, softened): Forms the tangy base of the glaze; full-fat variety produces the smoothest texture
• Powdered sugar (1 1/2 cups): Dissolves completely for a smooth glaze; sift to remove any lumps

Creation Process

Oven Preparation:

Preheat oven to 325°F (160°C) positioning rack in the center. This moderate temperature allows for slow, even baking, essential for pound cake's proper texture. Generously grease a 10-inch bundt pan, ensuring all crevices receive coating, then dust lightly with flour, tapping out excess.

Dry Mix Assembly:

In a medium bowl, whisk together flour, baking powder, and salt until thoroughly combined. This even distribution ensures consistent leavening and flavor throughout the batter. Sifting these ingredients creates an even lighter texture by removing any lumps.

Butter Transformation:

In a large mixing bowl or stand mixer fitted with paddle attachment, beat softened butter on medium speed until creamy and lightened in color, approximately 1 minute. Properly softened butter should yield slightly to gentle pressure but maintain its shape.

Sugar Incorporation:

Gradually add sugar to creamed butter, beating continuously on medium speed for a full 5-7 minutes until mixture becomes notably lighter in both color and texture. This extended creaming creates millions of tiny air pockets that give the cake its fine crumb.

Egg Addition:

Add eggs one at a time, beating for 30 seconds after each addition until completely incorporated. Scrape down sides of bowl frequently to ensure even mixing. The mixture may appear slightly curdled after egg additions—this is normal and will smooth out.

Flour and Buttermilk Integration:

Reduce mixer speed to low and add dry ingredients in three portions, alternating with buttermilk in two portions, beginning and ending with flour mixture. Mix each addition just until incorporated, being careful not to overmix which would develop gluten and toughen the cake.

Pan Transfer:

Spoon batter into prepared bundt pan, smoothing top with spatula. Tap pan firmly on counter several times to release any trapped air bubbles that could create holes in the finished cake. The thick batter should fill approximately two-thirds of the pan.

Baking Process:

Bake in preheated oven for 55-65 minutes until golden brown and a wooden skewer inserted in center comes out clean or with a few moist crumbs. Avoid opening the oven during the first 45 minutes to prevent temperature fluctuations that could cause falling.

Cooling Stage:

Allow cake to cool in pan on wire rack for exactly 10 minutes—this timing is critical as too short causes breaking, too long causes sticking. Invert onto rack to cool completely before glazing, which may take 2-3 hours.

Glaze Creation:

In a medium bowl, beat softened cream cheese with electric mixer until completely smooth and free of lumps, approximately 2 minutes. Properly softened cream cheese should yield easily to gentle pressure. Gradually add sifted powdered sugar and vanilla extract to cream cheese, beating on low speed until combined, then increasing to medium speed until smooth and fluffy. Add milk or heavy cream one tablespoon at a time while mixing, until glaze reaches desired consistency—thick enough to cling to the cake but fluid enough to drizzle attractively down the sides. For thicker glaze, use less liquid; for thinner, use more.

Final Assembly:

Place completely cooled cake on serving plate with rim to catch excess glaze. Pour or spoon glaze over top of cake, allowing it to naturally flow down sides. For more controlled application, use piping bag with round tip.

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My grandmother taught me that pound cake isn't just about ingredients—it's about patience. 'You can't rush the creaming,' she'd say, watching me impatiently hover over the mixer. She was right. The transformation of butter and sugar from grainy to fluffy creates the foundation for everything that follows. When I'm tempted to shortcut this step, I remember how her cakes always had that perfect, velvety crumb that mine lacked until I learned to give those ingredients their full five minutes together.

Serving Inspiration

This versatile cake shines in various presentations to suit any occasion. For breakfast or brunch, serve thick slices lightly toasted and spread with softened salted butter alongside fresh berries. Summer entertaining calls for accompanying slices with macerated strawberries and freshly whipped cream for an elevated strawberry shortcake experience. During holiday seasons, garnish with sugared cranberries and mint leaves for a festive appearance. For dinner parties, plate individual slices with a light dusting of powdered sugar and a quenelle of vanilla bean ice cream.

Creative Variations

Adapt this flexible base recipe to create exciting seasonal versions throughout the year. Citrus enthusiasts might add two tablespoons of lemon, orange, or lime zest to the batter and replace vanilla with corresponding citrus juice in the glaze. Create an autumn-inspired version with 1 teaspoon of cinnamon, 1/2 teaspoon of nutmeg, and 1/4 teaspoon of cloves added to the dry ingredients. Coffee lovers can dissolve 2 tablespoons of espresso powder in the buttermilk for a subtle coffee flavor that pairs beautifully with the cream cheese glaze. Add 1/2 cup of finely chopped nuts or 2 tablespoons of poppy seeds to the batter for added texture and flavor dimension.

Perfect Preservation

Maintain the exceptional quality of this cake with proper storage techniques. Keep unglazed cake at room temperature in an airtight container for up to 3 days, placing parchment paper between layers to prevent sticking. For extended freshness, refrigerate in a cake keeper or under a dome for up to one week, allowing it to come to room temperature before serving for best flavor and texture. This cake freezes exceptionally well—wrap individual portions in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before bringing to room temperature for about an hour, or warm slightly in a 300°F oven for 5-10 minutes for that fresh-baked taste.

This vanilla buttermilk pound cake has completely changed my relationship with pound cakes. What began as an experiment has become a regular feature on my dinner table—proof that humble ingredients treated with care can create truly memorable meals. The contrast between the cake's subtle vanilla sweetness and the tangy cream cheese glaze creates something far greater than the sum of its parts. Even friends who normally push cake aside have been converted after trying this dish.

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Frequently Asked Questions

→ Why do you use buttermilk in this pound cake?

Buttermilk adds moisture, tenderness and a subtle tang that balances the sweetness. The acidity in buttermilk also helps activate the baking soda, giving the cake its perfect rise and texture.

→ Can I make this cake without a bundt pan?

Yes! You can use two 9×5-inch loaf pans instead. Fill them about 2/3 full and reduce the baking time to 45-55 minutes, or until a toothpick comes out clean.

→ Why did my cake crack on top?

A crack on top is actually normal for pound cakes! It happens as the exterior sets while the interior continues to rise. Some bakers consider it the signature of a good pound cake, and it'll be hidden by the glaze anyway.

→ How do I know when my pound cake is done?

Insert a wooden toothpick into the center - it should come out clean or with a few moist crumbs. The cake should also spring back when lightly touched, and the edges should be pulling away slightly from the pan.

→ Can I add other flavors to this basic recipe?

Absolutely! Add lemon or orange zest, almond extract instead of vanilla, fold in berries tossed in flour, or add a teaspoon of cinnamon for wonderful variations on this classic recipe.

→ How should I store leftover pound cake?

Store unglazed cake at room temperature, tightly wrapped, for up to 3 days. Once glazed with cream cheese, store in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.