If you’re on the lookout for a truly delightful dessert that feels like a warm hug on a plate, then this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe will quickly become your go-to favorite. The tender crumb, infused with rich vanilla and the subtle tang of buttermilk, creates a melt-in-your-mouth experience. To top it off, the luscious cream cheese glaze adds the perfect touch of sweetness and creaminess, making each slice irresistible. This classic pound cake strikes that perfect balance between comforting simplicity and indulgent flavor, ideal for sharing with family and friends or savoring all by yourself.
Ingredients You’ll Need
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe relies on simple, familiar ingredients that come together to create magic. Each component plays its part: flour for structure, sugar for sweetness and tenderness, and buttermilk for moistness and a subtle tang that lifts the entire cake. The cream cheese glaze adds a dreamy finish, tying it all together.
- 2 cups all-purpose flour: Provides the perfect crumb structure for a classic pound cake texture.
- 1 ½ cups granulated sugar: Sweetens the cake while aiding in achieving a tender, fluffy bite.
- 1 ½ tsp baking powder: Gives the cake a gentle rise for a light yet dense texture.
- ½ tsp salt: Enhances flavor by balancing sweetness and intensifying the vanilla notes.
- 1 cup unsalted butter (room temperature): Adds richness and moistness essential to a classic pound cake.
- 4 large eggs: Bind the batter and contribute to the cake’s fluffy, yet dense consistency.
- 1 cup buttermilk: Introduces moisture and a unique tanginess that makes the cake stand out.
- 2 tsp pure vanilla extract: Infuses the batter with warm, aromatic flavors that elevate every bite.
- 8 oz cream cheese (softened): The base for the decadent glaze that perfectly crowns the cake.
- 2 cups powdered sugar: Sweetens and thickens the glaze to a silky finish.
- 2 tbsp milk: Adjusts the glaze consistency for easy drizzling.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Get Your Oven and Pan Ready
Start by preheating your oven to 350°F (175°C) and greasing a loaf pan thoroughly. This ensures your pound cake bakes evenly and releases easily, setting the stage for a flawless result.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together all-purpose flour, baking powder, and salt. This step helps combine the leavening agents evenly throughout the flour, ensuring your cake rises perfectly.
Step 3: Cream Butter and Sugar
Using a mixer, cream the room-temperature butter and granulated sugar until the mixture is light and fluffy. This creates air pockets that translate into a soft cake texture. Then, add the eggs one at a time, mixing well after each addition. Finally, stir in the pure vanilla extract to infuse your batter with rich, aromatic flavor.
Step 4: Combine Wet and Dry Ingredients
Alternately add your dry ingredients and buttermilk to the wet mixture, starting and ending with dry ingredients. Mix just until combined to avoid overworking the batter, which keeps the cake tender and moist.
Step 5: Bake Until Golden and Done
Pour your smooth batter into the prepared loaf pan. Bake for about 60 minutes or until a toothpick inserted in the center comes out clean. At this point, the cake will have a beautiful golden crust and a moist crumb inside.
Step 6: Prepare and Apply the Cream Cheese Glaze
Before you glaze, allow the cake to cool completely so the glaze sets beautifully without melting. Beat together softened cream cheese, powdered sugar, and milk until smooth and silky. Drizzle generously over the cooled pound cake for an irresistible finish.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
For an added burst of freshness, try topping your slice with a handful of fresh berries or a sprinkle of toasted nuts. It enhances both texture and appearance, making the cake feel like a special treat worthy of any occasion.
Side Dishes
This cake shines wonderfully alongside a steaming cup of coffee or a chilled glass of milk. For an extra level of indulgence, serve with whipped cream or a dollop of mascarpone to complement the cream cheese glaze’s richness.
Creative Ways to Present
Slice the pound cake thick and serve it as a base for decadent desserts like strawberry shortcake or layered trifles. Alternatively, cut into bite-sized cubes and skewer with fruits for a playful and elegant dessert bite that guests will love.
Make Ahead and Storage
Storing Leftovers
Your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe stays fresh for several days when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. Keeping it sealed prevents it from drying out and keeps the glaze silky.
Freezing
To enjoy this cake later, freeze it well wrapped in plastic wrap and then in foil for up to three months. Thaw overnight in the fridge and bring to room temperature before serving for the best texture and flavor.
Reheating
If you prefer a warm slice, gently reheat the cake in the microwave for about 15 to 20 seconds. This brings out the buttery vanilla notes and softens the cream cheese glaze for an extra comforting bite.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar, buttermilk provides a unique tanginess and tenderness that’s key to the classic flavor of this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe.
Is it necessary to use cream cheese for the glaze?
The cream cheese glaze is a signature feature that adds richness and tang to the cake’s sweetness. While you can use a simple powdered sugar glaze, it won’t have the same depth of flavor and creamy texture.
How do I know when the pound cake is fully baked?
Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. Baking times can vary slightly depending on your oven, so this test is the most reliable.
Can I make this cake gluten-free?
To make a gluten-free version, substitute all-purpose flour with a high-quality gluten-free flour blend designed for baking. Keep in mind that texture and crumb might differ slightly from the traditional recipe.
What’s the best way to soften cream cheese for the glaze?
Leave the cream cheese at room temperature for about 30 minutes before mixing, or microwave it in short 10-second bursts until just softened but not melted. This helps you achieve a smooth glaze with no lumps.
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe is one of those timeless desserts that feels like a celebration in every bite. Whether you’re baking for a special occasion or simply to brighten a regular day, it’s sure to bring smiles and happy taste buds around your table. Don’t hesitate to whip up a batch and experience the cozy, comforting joy it delivers!
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, moist, and tender cake perfect for any occasion. The rich buttery cake is enhanced with the subtle tang of buttermilk and vanilla, finished off with a smooth and creamy cream cheese glaze that adds a delightful sweetness and a hint of tang. Simple ingredients and straightforward steps make this recipe an easy yet impressive dessert.
Ingredients
Cake
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter (room temperature)
- 4 large eggs
- 1 cup buttermilk
- 2 tsp pure vanilla extract
Cream Cheese Glaze
- 8 oz cream cheese (softened)
- 2 cups powdered sugar
- 2 tbsp milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a loaf pan thoroughly to ensure the cake doesn’t stick during baking.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In another large mixing bowl, cream the unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which usually takes a few minutes with a mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to ensure they are fully incorporated. Then mix in the pure vanilla extract.
- Combine Mixtures: Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Mix gently until just combined; be careful not to overmix to keep the cake tender.
- Bake: Pour the batter into the prepared loaf pan and place it in the preheated oven. Bake for about 60 minutes or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Remove the cake from the oven and let it cool completely in the pan on a wire rack before glazing. This prevents the glaze from melting and sliding off.
- Prepare Cream Cheese Glaze: In a bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar and milk, mixing until the glaze is creamy and spreadable.
- Glaze the Cake: Once the cake has cooled, spread the cream cheese glaze evenly over the top, allowing it to drip slightly down the sides for a beautiful finish.
Notes
- Make sure the butter and cream cheese are softened to room temperature for easy mixing and a smooth texture.
- Do not overmix the batter after adding the dry ingredients to avoid a dense cake.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
