Go Back
The success of your Heavenly Vanilla Buttermilk Pound Cake lies in the quality and selection of ingredients you use. Each component plays a vital role in achieving that perfect texture and flavor. Let’s break down the key ingredients that contribute to this classic recipe.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Discover the art of baking with this Heavenly Vanilla Buttermilk Pound Cake recipe! This classic dessert is adored for its rich, buttery flavor and soft texture, making it perfect for any occasion. From selecting quality ingredients like unsalted butter and pure vanilla extract to mastering the mixing techniques, this guide takes you through every step to ensure a deliciously moist cake. Top it off with a creamy glaze for a stunning finish that will impress your family and friends. Indulge in nostalgia and warmth while creating this delightful treat!
Print Recipe Pin Recipe

Ingredients
  

For the Pound Cake:

1 cup (2 sticks) unsalted butter, softened

2 cups granulated sugar

4 large eggs, at room temperature

1 tablespoon pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk, at room temperature

For the Cream Cheese Glaze:

8 ounces cream cheese, softened

1 teaspoon vanilla extract

2 cups powdered sugar

2-4 tablespoons milk (as needed for consistency)

Instructions
 

Preheat the Oven:

    Preheat your oven to 325°F (163°C). Grease and flour a 10-inch loaf or bundt pan, or line it with parchment paper for easier removal.

      Mix the Batter:

        In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes) using an electric mixer on medium speed.

          Add Eggs and Vanilla:

            Add the eggs one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.

              Combine Dry Ingredients:

                In a separate bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.

                  Incorporate Dry and Wet:

                    Gradually add the dry ingredients to the butter mixture in three increments, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined—be careful not to overmix.

                      Bake the Cake:

                        Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

                          Cool the Cake:

                            Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

                              Prepare the Cream Cheese Glaze:

                                In a mixing bowl, beat the softened cream cheese until smooth. Add the vanilla extract and gradually mix in the powdered sugar. Combine until smooth and creamy. If the glaze is too thick, add milk a tablespoon at a time until you reach the desired consistency.

                                  Glaze the Cake:

                                    Once the pound cake is completely cool, drizzle the cream cheese glaze over the top, allowing it to cascade down the sides.

                                      Serve and Enjoy:

                                        Slice the cake and serve it at room temperature. Store any leftovers in an airtight container for up to 3 days.

                                          Prep Time, Total Time, Servings: 20 minutes | 1 hour 10 minutes | 12 servings