Classic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
This Classic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a slice of pure nostalgia. With a tender crumb and an irresistible tangy cream cheese glaze, it's easy enough for a lazy Sunday afternoon but impressive enough for any gathering.
Equipment
- 10-cup bundt pan
- Medium bowl
- Large bowl
- Stand mixer (optional)
- Wire rack
- Baking sheet or parchment paper
- Spatula
- Long wooden skewer or toothpick
Ingredients
For the Cake:
- 2 3/4 cups all-purpose flour Make sure it's fresh!
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt Don't skip it!
- 1 cup unsalted butter (2 sticks) softened, room temperature is key here!
- 2 1/4 cups granulated sugar
- 4 large eggs at room temperature!
- 1 teaspoon vanilla extract Use the good stuff if you have it!
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese softened, Take it out of the fridge ahead of time!
- 1 cup powdered sugar sifted, Sifting prevents lumps!
- 2-3 tablespoons milk adjust for consistency, Any milk works!
- 1/2 teaspoon vanilla extract
Instructions
- Step 1: Get Ready to Bake: First things first, preheat that oven to 325°F (160°C). Lower and slower is the key to a perfectly baked pound cake center. Then, grab your 10-cup bundt pan. Greasing and flouring is the traditional way, but honestly, a good quality nonstick baking spray (the kind with flour in it) is my go-to. Make sure you get into all those nooks and crannies so your beautiful cake releases cleanly!
- Step 2: Whip Up the Batter: In a medium bowl, sift together your dry ingredients: the flour, baking powder, baking soda, and salt. Give it a little whisk to combine, then set it aside. Now, in a large bowl (or the bowl of your stand mixer), beat the softened butter and granulated sugar together on medium speed. Let it go for about 3-4 minutes until it's light and fluffy and pale yellow. This creaming step is super important for the cake's texture! Add those room temperature eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides as needed. Stir in the vanilla extract. Now, for the fun part: adding the dry and wet ingredients. You'll alternate between the flour mixture and the buttermilk. Start with about a third of the flour mixture, mixing on low speed just until barely combined. Then add half the buttermilk, mix just until combined. Follow with another third of the flour, then the rest of the buttermilk, and finally, the last of the flour. Remember to start and end with the flour mixture! Be careful not to overmix at this stage – mix only until you no longer see streaks of dry ingredients. Overmixing can make your cake tough.
- Step 3: Bake That Beauty: Pour the gorgeous batter evenly into your prepared bundt pan. Use a spatula to smooth the top. Pop it into the preheated oven. It will need about 70-80 minutes to bake. The best way to check if it's done is to insert a long wooden skewer or toothpick into the center of the cake (avoiding the tunnel in the middle of the bundt pan). It should come out clean or with just a few moist crumbs attached. If it comes out with wet batter, give it a few more minutes and test again. If the top starts browning too much before the inside is done, you can lightly tent it with foil. Once it's baked, take the cake out of the oven and let it cool in the pan on a wire rack for 10-15 minutes. This allows the cake to firm up slightly before you flip it. After 10-15 minutes, carefully invert the pan onto the wire rack. If you greased well, it should slide right out! Let the cake cool completely on the wire rack before even thinking about glazing it. Glazing a warm cake will just cause the glaze to melt and run everywhere!
- Step 4: Whip Up the Glaze: While the cake cools (or right before you're ready to glaze), make the cream cheese glaze. In a mixing bowl, beat the softened cream cheese until it's smooth and creamy – no lumps! Gradually add the sifted powdered sugar, mixing on low speed until it's all incorporated. Stir in the vanilla extract. Now, add the milk, one tablespoon at a time, mixing until you get a pourable consistency. You might need 2 tablespoons, you might need 3. It depends on how thick or thin you like your glaze!
- Step 5: Glaze and Serve: Once the cake is completely cool, place the wire rack over a baking sheet or some parchment paper to catch any drips (easy cleanup!). Drizzle that delicious cream cheese glaze all over the top of the cake, letting it drip down the sides. Let the glaze set for just a few minutes, then slice and enjoy! This cake is perfect on its own, or with a scoop of vanilla ice cream and fresh berries.
Notes
Substitutions & Additions: Want to mix things up? This recipe is pretty forgiving and open to delicious variations! Add the zest of one lemon or orange to the batter along with the vanilla for a bright, zesty flavor. Swap out the vanilla extract for almond extract, or use half vanilla and half almond. Fold in 1/2 cup of mini chocolate chips into the batter just before pouring into the pan. Add 1/2 cup of chopped pecans or walnuts to the batter. Not a fan of cream cheese? Make a simple vanilla glaze by whisking together 1 1/2 cups powdered sugar with 2-3 tablespoons milk and 1/2 teaspoon vanilla extract until smooth.
Tips for Success: A few little pointers to ensure your pound cake turns out perfectly every time: Butter, eggs, and buttermilk should all be at room temperature. Spoon the flour into your measuring cup and then level it off. Do not overmix once you start adding the dry and wet ingredients. Grease your pan generously, or use a high-quality nonstick baking spray specifically for baking. Using an oven thermometer can be super helpful. Make sure the cake is totally cool before adding the glaze.
How to Store It: Once glazed, this cake is best stored at room temperature for a day or two in an airtight cake carrier or covered loosely with plastic wrap. For longer storage (more than 2 days or if kitchen is warm), store in the refrigerator. Let it come back to room temperature for about 30 minutes before serving. To store for longer, wrap individual slices or the whole cake (without the glaze) tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw at room temperature. Make the glaze fresh when ready to serve.