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VANILLA BUTTERMILK POUND CAKE WITH CREAM CHEESE GLAZE

Sana Umer
This vanilla buttermilk pound cake is moist, rich, and full of classic flavour. Topped with a smooth cream cheese glaze, it’s perfect for holidays, afternoon tea, or any sweet celebration.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes
Course Holiday Treat
Cuisine American
Servings 12 serves
Calories 420 kcal

Ingredients
  

For the Pound Cake:

  • 3 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 ½ cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk

For the Cream Cheese Glaze:

  • 4 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 –2 tablespoons milk
  • ½ teaspoon vanilla extract

Instructions
 

Preheat the Oven:

  • Preheat your oven to 325°F (163°C). Grease and flour a bundt or loaf pan thoroughly.

Mix Dry Ingredients:

  • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

Cream Butter and Sugar:

  • In a large bowl, beat the butter and sugar until light and fluffy, about 3–4 minutes.

Add Eggs and Vanilla:

  • Add the eggs one at a time, beating well after each. Stir in the vanilla extract.

Combine Wet and Dry Ingredients:

  • Add the flour mixture in three additions, alternating with buttermilk. Mix until just combined—do not overmix.

Bake:

  • Pour the batter into the prepared pan. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Make the Glaze:

  • Beat softened cream cheese until smooth. Add powdered sugar, vanilla, and milk (1 tablespoon at a time) until it reaches a pourable consistency.

Glaze the Cake:

  • Once the cake is completely cool, drizzle with cream cheese glaze and let it set for a few minutes before serving.

Notes

  • Make Ahead: The pound cake can be baked a day ahead and stored tightly wrapped at room temperature.
  • Customizing the Flavor: Add lemon zest or almond extract for a flavour twist.
  • Serving Suggestions: Serve with fresh berries or whipped cream for an extra treat.
  • Allergy-Friendly Options: Substitute dairy-free butter, buttermilk, and cream cheese for a lactose-free version.
  • Storage Tips: Store covered at room temperature for 3 days or refrigerate for up to 1 week.
Keyword buttermilk cake, cream cheese glaze, moist pound cake, vanilla pound cake