If you are searching for the ultimate comfort dessert, look no further than the Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. This delightful cake combines a tender, moist crumb with a rich buttery flavor enhanced by the tang of buttermilk and vanilla. The luscious cream cheese glaze on top adds a smooth, sweet finish that transforms this classic pound cake into something truly special. Whether you’re baking for a cozy afternoon treat or a festive gathering, this recipe brings warmth and joy to every bite.
Ingredients You’ll Need
Getting your ingredients right is the foundation of this recipe’s success. Each element is simple, yet they all play a vital role in creating the perfect texture, balanced sweetness, and that inviting golden color you see in a classic pound cake.
- Unsalted butter: Using softened butter ensures your cake is tender and rich without extra salt interfering with the flavor.
- Granulated sugar: Provides the perfect level of sweetness and contributes to the cake’s moist structure.
- Large eggs: Bring structure and lift, making every slice delightfully fluffy.
- Vanilla extract: Adds warm, aromatic notes that enhance the cake’s flavor beautifully.
- All-purpose flour: The backbone of the cake, giving it just the right density without heaviness.
- Baking soda: A gentle leavening agent that helps the cake rise evenly.
- Salt: Balances the sweetness and deepens the overall flavor complexity.
- Buttermilk: Brings moisture and a subtle tang that brightens the cake and keeps it incredibly soft.
- Cream cheese (for glaze): Softened to create a silky glaze that’s both creamy and sweet.
- Powdered sugar: Ensures the glaze is smooth and perfectly sweetened without grittiness.
- Milk: Thins the glaze to a pourable consistency for easy drizzling.
How to Make Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Step 1: Preparing Your Pan and Oven
Start by preheating your oven to 325°F (163°C) and generously greasing and flouring a 10-inch bundt pan. This crucial step ensures the cake releases cleanly and retains its beautiful shape.
Step 2: Creaming Butter and Sugar
In a large bowl, use a hand or stand mixer to cream the softened butter with sugar until the mixture becomes light, fluffy, and pale in color. This process typically takes 3 to 4 minutes and is essential for incorporating air that will give your cake a tender crumb.
Step 3: Adding Eggs and Vanilla
Next, add the eggs one at a time, beating well after each addition to fully integrate them. Once the eggs are combined, stir in the vanilla extract for that indispensable warm fragrance that defines this pound cake.
Step 4: Combining Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This helps distribute the leavening and salt evenly throughout the batter, preventing any pockets of uneven flavor or texture.
Step 5: Mixing Dry Ingredients with Buttermilk
Add the dry ingredients to your butter mixture in three sections, alternating with buttermilk, starting and ending with the flour mixture. Mix gently and just until combined—overmixing can make the cake tough, and that’s the last thing we want here.
Step 6: Baking the Pound Cake
Pour the batter evenly into your prepared bundt pan and smooth the top with a spatula. Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean. After baking, let the cake cool in the pan for 10 to 15 minutes before turning it onto a wire rack to cool completely.
Step 7: Making the Cream Cheese Glaze
Meanwhile, prepare the glaze by beating the softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract and mix until the glaze is creamy and pourable. Adjust the milk to reach your preferred consistency. Drizzle the glaze over the completely cooled cake for that irresistible finishing touch.
How to Serve Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Garnishes
Decorate your cake with fresh berries, a sprinkle of powdered sugar, or a few edible flowers to brighten its presentation. These simple additions can elevate the look and offer complementary flavors and textures that make every bite more exciting.
Side Dishes
This cake pairs wonderfully with a cup of strong coffee, a dollop of lightly whipped cream, or a scoop of vanilla bean ice cream. These sides add creaminess and contrast that enhance the pound cake’s classic charm.
Creative Ways to Present
Try slicing the pound cake into thin layers and sandwiching them with fruit preserves or lemon curd for a fresh twist. You can also serve it alongside a cheese platter for a sophisticated dessert board that will impress guests instantly.
Make Ahead and Storage
Storing Leftovers
You can keep this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe fresh for up to three days at room temperature if wrapped tightly, or store it in the refrigerator for up to one week. Remember to bring it to room temperature before serving to regain that perfect softness and flavor.
Freezing
This pound cake freezes beautifully. Wrap it tightly in plastic wrap and foil, or store slices in an airtight container. When ready to enjoy, thaw overnight in the refrigerator for the best texture and taste.
Reheating
To warm slices, pop them in the microwave for 10 to 15 seconds or heat briefly in a low oven. Reheating brings out the cake’s warmth and enhances the flavor of the cream cheese glaze.
FAQs
Can I use regular milk instead of buttermilk?
While you can substitute regular milk mixed with a teaspoon of lemon juice or vinegar to mimic buttermilk’s acidity, buttermilk itself is recommended for its tang and contribution to tenderness and rise in the cake.
What type of cream cheese is best for the glaze?
Use full-fat cream cheese, softened at room temperature, to ensure a smooth and creamy glaze. Reduced-fat versions can affect the texture and flavor.
How do I know when the pound cake is fully baked?
Insert a toothpick into the center of the cake; it should come out clean or with just a few moist crumbs attached. Avoid opening the oven too often during baking to maintain steady heat.
Can I make this cake gluten-free?
Yes, by substituting all-purpose flour with a gluten-free baking blend that contains xanthan gum, you can enjoy this recipe gluten-free. Keep in mind that texture may vary slightly.
Is this recipe suitable for vegetarians?
Absolutely! This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe contains no animal-derived ingredients other than eggs and dairy, making it perfect for lacto-ovo vegetarians.
Final Thoughts
There is something undeniably comforting and celebratory about baking this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe. From the first fragrant whiff wafting from your oven to the last bite of its tender crumb and luscious glaze, it’s a dessert that feels like a warm hug. I encourage you to try it at home and share the joy—it truly becomes a favorite for all who taste it.
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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and moist Vanilla Buttermilk Pound Cake topped with a smooth Cream Cheese Glaze. This classic American dessert features tender crumb from buttermilk and a subtle vanilla aroma, finished with a luscious glaze that adds a sweet tangy contrast, perfect for any occasion.
Ingredients
Pound Cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
Cream Cheese Glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk (plus more if needed)
- ½ teaspoon vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt pan thoroughly to ensure easy release of the cake after baking.
- Cream Butter and Sugar: In a large mixing bowl, use a hand mixer or stand mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 to 4 minutes. This process incorporates air for a tender crumb.
- Add Eggs and Vanilla: Add eggs one by one, mixing well after each addition to fully incorporate. Stir in the tablespoon of vanilla extract to flavor the batter.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening and salt within the flour.
- Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients to the butter mixture in three increments, alternating with the buttermilk; start and finish with the dry ingredients. Mix gently with each addition, just until combined to avoid overmixing and toughening the cake.
- Pour Batter and Bake: Pour the batter into the prepared bundt pan, smoothing the top evenly. Bake in the preheated oven for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 to 15 minutes. Then carefully invert onto a wire rack to cool completely before glazing.
- Prepare the Glaze: Beat the softened cream cheese in a bowl until smooth. Add powdered sugar, milk, and vanilla extract, and beat until creamy and pourable. Adjust milk quantity as needed to achieve desired glaze consistency.
- Glaze the Cake: Drizzle the cream cheese glaze evenly over the cooled pound cake just before serving to add a creamy and tangy finish.
Notes
- This pound cake stays fresh at room temperature for up to 3 days or can be refrigerated for up to a week. For best texture, bring to room temperature before serving.
- Make sure not to overmix the batter after adding flour to keep the cake tender.
- If you prefer a thicker glaze, reduce the milk slightly; for thinner glaze, add a little more milk gradually.
