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This image shows a round Vanilla Buttermilk Pound Cake with a golden-brown crust, drizzled with a luscious cream cheese glaze, sitting on a round white plate for an extra rich and flavorful touch.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a rich, buttery dessert with a soft, tender crumb. The buttermilk enhances the cake’s texture, while a sweet, velvety glaze adds a luscious finish. Perfectly moist and flavorful, this classic treat is ideal 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 people
Calories 538 kcal

Equipment

  • Large mixing bowls
  • Electric mixer
  • Bundt pan
  • Wire cooling rack
  • Saucepan
  • Whisk

Ingredients
  

Cake

  • 3 cups all-purpose flour
  • ½ tsp baking powder
  • 5 large eggs, near room temperature
  • 1 tbsp vegetable oil
  • 1 tbsp vanilla extract
  • 1 cup unsalted butter, room temperature
  • ½ tsp salt
  • 2⅔ cups sugar
  • ½ tsp baking soda
  • 1 cup buttermilk

Instructions
 

Cake

  • In a separate bowl, beat the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
    This image shows butter and sugar being whipped together in a mixing bowl until pale and fluffy, an essential step for a light and tender pound cake.
  • Add the eggs one at a time, mixing on medium speed for 15-20 seconds after each addition.
    This image shows eggs being added one at a time to the creamed butter and sugar mixture, ensuring proper incorporation for a smooth batter.
  • Gradually incorporate the dry ingredients and buttermilk mixture into the butter mixture, starting and ending with the dry ingredients.
    This image shows dry ingredients, including flour, baking powder, and salt, being whisked together in a mixing bowl to ensure even distribution.
  • Mix in thirds, alternating between the dry and liquid mixtures, ensuring not to overmix.
    This image shows wet and dry ingredients being combined gradually, creating a smooth and well-mixed batter for the pound cake.
  • Scrape down the bowl and give the batter a final mix for 7-10 seconds.
    This image shows the final, smooth batter for the vanilla buttermilk pound cake, perfectly mixed and ready to be poured into the pan.
  • Pour the batter into the prepared pan and bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes.
    This image shows the thick, creamy cake batter being poured into a greased bundt pan, ensuring an even bake.
  • Check for doneness with a toothpick—it should come out with a few moist crumbs but no raw batter.
    This image shows the cake baking in the oven, rising and turning golden brown as it bakes to perfection.
  • Avoid overbaking.
  • Let the cake rest in the pan for 10 minutes, then carefully remove it and place it on a wire rack or cake plate to cool completely before adding the glaze.
    This image shows the pound cake resting on a wire rack, allowing it to cool completely before glazing.

Glaze

  • Melt butter and brown sugar in a saucepan over medium heat.
    butter-and-brown-sugar-melting-together-in-a-saucepan
  • Once fully melted, remove from heat and stir in vanilla extract and buttermilk.
    This image shows vanilla extract and buttermilk being added to the melted butter and sugar, enhancing the glaze with rich flavor.
  • Add confectioner’s sugar and stir until smooth.
    This image shows powdered sugar being whisked into the glaze, creating a silky and sweet topping for the pound cake.
  • If clumps remain, continue stirring until they dissolve, or use a whisk to help break them up.
  • Let the glaze cool for about 15-20 minutes, stirring occasionally to prevent a film from forming.
    This image shows a bowl of freshly prepared glaze cooling to the perfect consistency before being drizzled over the cake.
  • Once slightly thickened, pour or drizzle it over the cake using a spoon or squeeze bottle.
    This image shows a thick, creamy glaze being poured over the cooled pound cake, creating an elegant and delicious finishing touch.
  • Let it set for 10-15 minutes before slicing and serving.
    This image shows the fully glazed pound cake, beautifully coated and ready to be sliced and enjoyed.

Notes

  • Overmixing can lead to a dense or rubbery cake—mix just until combined.
  • Baking times may vary, so check for doneness early to prevent overbaking.
  • The glaze should be slightly cooled before drizzling to prevent it from sliding off.