There’s something undeniably comforting about a well-made pound cake—the kind that fills your kitchen with a rich, buttery aroma and melts in your mouth with every bite. This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is exactly that—a soft, velvety cake with a fine crumb, topped with a smooth, luscious glaze that adds just the right touch of sweetness.
What makes this cake truly special? The secret is in the buttermilk. It adds a subtle tang that balances the richness, while keeping the cake incredibly moist.
And that cream cheese glaze? It’s silky, slightly tangy, and the perfect finishing touch. Whether you’re making it for a cozy family gathering or as a weekend treat, this cake is bound to become a favorite.
For a complete dessert spread, pair it with Caramel Chocolate Chip Cookies for a crunchy contrast or serve with Crockpot Applesauce for a warm, spiced touch. Classic yet timeless, this pound cake is a reminder that simple ingredients—when treated right—can create something truly magical.
Why This Is My Go-To Recipe?
- It’s foolproof! The buttermilk ensures a consistently soft, tender crumb every time.
- That glaze? Absolute perfection: A velvety mix of cream cheese, butter, and vanilla that you’ll want to drizzle on everything.
- Perfect for any occasion: Serve it as a teatime treat, a holiday centerpiece, or an everyday indulgence.
- A no-fail crowd-pleaser: Whether you’re baking for friends, family, or yourself, one slice is never enough!
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Equipment
- Large mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
- 10-inch Bundt pan
- Cooling rack
- Saucepan (for glaze)
Ingredients
For the cake:
- 3 cups all-purpose flour Measured correctly: Spooned into the measuring cup and leveled off – don’t scoop and pack the flour into the cup, that will add too much flour.
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup buttermilk near room temperature (full fat is best, but low fat will work as well)
- 1 tablespoon vanilla extract
- 1 tablespoon vegetable oil
- 2 ⅔ cups sugar
- 1 cup unsalted butter room temperature (2 sticks) (do not microwave; let it come to room temp on its own)
- 5 large eggs near room temperature
For the glaze:
- ½ cup unsalted butter 1 stick
- ¼ cup packed light brown sugar
- 1 teaspoon vanilla
- 2 tablespoons buttermilk
- 2 cups sifted confectioner’s sugar sift after measuring
Instructions
- Preheat oven to 325°F (163°C) and grease a 10-inch Bundt pan.
- Mix dry ingredients – In a bowl, whisk together flour, salt, baking powder, and baking soda.
- Cream butter and sugar – Beat butter, sugar, and oil until light and fluffy. Add eggs one at a time, mixing well.
- Add wet and dry ingredients – Alternately mix in buttermilk and dry ingredients, then stir in vanilla.
- Bake – Pour batter into the pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
- Cool the cake – Let it rest in the pan for 10 minutes, then transfer to a wire rack.
- Prepare glaze – Heat butter, brown sugar, vanilla, and buttermilk in a saucepan. Whisk in sifted confectioner’s sugar until smooth.
- Glaze and serve – Drizzle over the cooled cake and enjoy!
Nutrition Info:
| Nutrition | Value |
| Calories | 538kcal |
| Carbohydrates | 81g |
| Protein | 6g |
| Fat | 22g |
| Sugar | 60g |
| Sodium | 170mg |
A Pound Cake Like No Other: Bold Variations to Experiment With!
- Brown Butter Boost – Swap regular butter for brown butter to add a nutty, caramel-like depth to the cake. Just let it cool before using!
- Toasted Sugar Magic – Instead of regular sugar, use toasted sugar (slowly baked at 300°F until lightly golden) for a subtle, caramelized flavor.
- Infused Glaze – Add a splash of maple syrup, honey, or espresso to the glaze for an unexpected twist that complements the vanilla.
- Velvety Texture Hack – Replace ¼ cup of flour with cornstarch for an extra-soft, velvety crumb without making the cake too dense.
- Savory-Sweet Balance – Add a pinch of flaky sea salt on top of the glaze to enhance the sweetness and depth of flavor.
- Almond Elegance – Replace 1 teaspoon of vanilla with almond extract for a subtle, bakery-style sophistication.
- Fruit-Infused Surprise – Fold in diced roasted peaches, caramelized pears, or macerated cherries for a burst of seasonal flavor.
- Caramelized Crust Trick – Brush the warm cake with a thin layer of honey or golden syrup before glazing for a beautifully glossy, slightly sticky crust.
John Lee’s love for cooking is deeply rooted in family tradition. Growing up, the men in his family took charge of the kitchen, turning every meal into a special occasion. From weekend barbecues to holiday feasts, food was more than sustenance—it was a way to connect.
Inspired by this upbringing, John developed a passion for creating dishes that bring people together. After meeting Joe Miller through mutual friends, he joined Food Landscape Insight to share his love for simple yet extraordinary cooking, crafting meals that tell a story and create lasting memories.
