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A close-up shot of a freshly baked golden Bundt cake resting on a wire rack over the white marble cooktop, as warm caramel glaze is drizzled over the top. The glaze cascades down the ridges, adding a sweet and glossy finish to the cake.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

This Vanilla Buttermilk Pound Cake is soft, buttery, and perfectly sweet, with a rich cream cheese glaze that melts into every bite. It’s a classic, comforting dessert for any occasion!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 14
Calories 538 kcal

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.
    A close-up shot of a glass mixing bowl placed on a white marble cooktop, filled with whisked all-purpose flour, salt, baking powder, and baking soda. A metal whisk rests inside, mid-motion, ensuring all dry ingredients are evenly blended for the perfect pound cake texture.
  • Cream butter and sugar – Beat butter, sugar, and oil until light and fluffy. Add eggs one at a time, mixing well.
    A close-up shot of a glass mixing bowl on the white marble cooktop, where softened butter, sugar, and vegetable oil are being creamed together using a hand mixer. The mixture appears light and airy, creating a fluffy base for the vanilla buttermilk pound cake.
  • Add wet and dry ingredients – Alternately mix in buttermilk and dry ingredients, then stir in vanilla.
    A close-up shot of a glass mixing bowl on the white marble cooktop, as eggs are added one at a time to the creamed butter and sugar mixture. A cracked egg yolk is visible on top, ready to be mixed in, ensuring a rich and smooth cake batter.
  • Bake – Pour batter into the pan and bake for 1 hour 10 minutes or until a toothpick comes out clean.
    A close-up shot of a greased Bundt pan on the white marble cooktop, as smooth, pale yellow cake batter is being poured in. The batter fills the ridges of the pan evenly, ensuring a perfectly shaped pound cake.
  • 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!
    A close-up shot of a freshly baked golden Bundt cake resting on a wire rack over the white marble cooktop, as warm caramel glaze is drizzled over the top. The glaze cascades down the ridges, adding a sweet and glossy finish to the cake.