Why You’ll Love This Recipe
- Moist and Tender: Buttermilk ensures a soft texture while keeping the cake rich and flavorful.
- Easy to Make: A simple yet elegant cake that comes together with pantry staples.
- Perfectly Sweet: The balance of vanilla and tangy buttermilk creates a delightful flavor.
- Versatile: Enjoy it plain, with fruit, or topped with a drizzle of glaze.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) buttermilk
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoon milk (adjust for desired consistency)
Directions
1. Prepare the Oven & Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan or a loaf pan to prevent sticking.
2. Mix the Dry Ingredients
- In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
5. Incorporate Dry Ingredients and Buttermilk
- Alternate adding the dry ingredients and buttermilk, starting and ending with the flour mixture.
- Mix until just combined—do not overmix.
6. Bake the Cake
- Pour the batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. Make the Cream Cheese Glaze
- Beat the softened cream cheese until smooth.
- Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.
- Adjust with more milk if needed for consistency.
8. Glaze and Serve
- Drizzle the glaze over the cooled cake.
- Slice and enjoy!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
Variations
- Lemon Twist: Add 1 tablespoon lemon zest to the batter and use lemon juice in the glaze for a citrusy kick.
- Nutty Delight: Fold in ½ cup chopped pecans or walnuts for added texture.
- Chocolate Swirl: Swirl in ½ cup melted chocolate or cocoa powder for a marble effect.
- Berry Topping: Serve with fresh berries or a berry compote.
Storage/Reheating
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Keep in the fridge for up to 5 days. Let it come to room temperature before serving.
- Freezing: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge.
FAQs
1. Can I use regular milk instead of buttermilk?
Yes, buttermilk gives a better texture. If substituting, add 1 tablespoon vinegar or lemon juice to 1 cup of milk and let sit for 5 minutes.
2. What type of pan is best for this cake?
A bundt pan or loaf pan works well. Make sure to grease and flour it properly.
3. Can I make this cake ahead of time?
Yes, you can bake it a day in advance and glaze it before serving.
4. How do I prevent my cake from sticking to the pan?
Use a good amount of butter or non-stick spray and lightly flour the pan.
5. Can I add fruit to the batter?
Yes! Blueberries, raspberries, or diced peaches make great additions.
6. What if I don’t have cream cheese for the glaze?
You can make a simple vanilla glaze using powdered sugar, milk, and vanilla.
7. How do I know when the cake is done?
Insert a toothpick in the center—if it comes out clean, the cake is ready.
8. Can I use a hand mixer instead of a stand mixer?
Absolutely! A hand mixer works just as well for creaming butter and sugar.
9. Can I turn this into cupcakes?
Yes, bake in cupcake liners for about 20-25 minutes at 350°F.
10. What can I serve with this cake?
It pairs well with whipped cream, fruit, or a scoop of vanilla ice cream.
Conclusion
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the perfect combination of rich, moist cake and a sweet, creamy glaze. Whether for a special occasion or a simple treat, this recipe is sure to impress. Try it today and enjoy every bite!
Vanilla Buttermilk Pound Cake
- Total Time: 1 hour 15 minutes
- Yield: 10-12 Servings
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake is rich, buttery, and incredibly moist, thanks to the addition of buttermilk. Infused with vanilla and topped with a luscious cream cheese glaze, this cake is perfect for any occasion. Whether served with coffee, fresh berries, or on its own, this classic dessert is sure to impress!
Ingredients
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup (240ml) buttermilk
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk (adjust for desired consistency)
Instructions
1. Prepare the Oven & Pan
- Preheat oven to 350°F (175°C).
- Grease and flour a bundt pan or loaf pan to prevent sticking.
2. Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
4. Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
5. Incorporate Dry Ingredients and Buttermilk
- Alternate adding the dry ingredients and buttermilk, beginning and ending with flour.
- Mix until just combined—avoid overmixing.
6. Bake the Cake
- Pour batter into the prepared pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
7. Make the Cream Cheese Glaze
- Beat cream cheese until smooth.
- Add powdered sugar, vanilla, and milk. Mix until creamy and pourable.
- Adjust with more milk if needed for consistency.
8. Glaze and Serve
- Drizzle the glaze over the cooled cake.
- Slice and enjoy!
Notes
- Lemon Twist: Add 1 tablespoon lemon zest to the batter and use lemon juice in the glaze for a citrusy kick.
- Nutty Delight: Fold in ½ cup chopped pecans or walnuts for added texture.
- Chocolate Swirl: Swirl in ½ cup melted chocolate or cocoa powder for a marble effect.
- Berry Topping: Serve with fresh berries or a berry compote.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
