Name: Moist Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup buttermilk; 2 teaspoons vanilla extract; 4 oz cream cheese, softened; 1 1/2 cups powdered sugar; 1/2 teaspoon vanilla extract (for glaze); 2–4 tablespoons milk or heavy cream (to adjust glaze consistency)

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This Moist Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is everything I want in a classic dessert—rich, buttery, soft, and topped with a silky glaze that melts into every slice. It’s a timeless treat I love baking for holidays, brunches, or when I just want something comforting and elegant.

Why You’ll Love This Recipe

I love how this cake combines a tender, dense crumb with the subtle tang of buttermilk and the warm sweetness of vanilla. The buttermilk makes it extra moist, while the cream cheese glaze adds a smooth, slightly tangy finish that balances every bite. It’s simple to make, impressive to serve, and even better the next day. It also travels well, so it’s great for gatherings.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:
unsalted butter, softened
granulated sugar
eggs
all-purpose flour
baking powder
salt
buttermilk
vanilla extract

For the cream cheese glaze:
cream cheese, softened
powdered sugar
vanilla extract
milk or heavy cream (to adjust consistency)

directions

I preheat the oven to 325°F and grease a bundt pan or loaf pan thoroughly.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the eggs, one at a time, mixing well after each addition.
In a separate bowl, I whisk the flour, baking powder, and salt together.
I alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry. I stir in the vanilla last.
I pour the batter into the prepared pan and smooth the top.
I bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, I beat together the cream cheese, powdered sugar, vanilla, and just enough milk or cream to reach a pourable consistency.
Once the cake is cool, I drizzle the glaze generously over the top.

Servings and timing

This recipe makes about 12 servings and takes roughly 1 hour and 30 minutes—15 minutes of prep and 60–70 minutes of baking time, plus cooling.

Variations

Sometimes I swap the vanilla for almond extract or add a tablespoon of lemon zest for a citrusy twist. When I want a more decadent version, I stir white chocolate chips into the batter. I’ve also made it with a chocolate glaze instead of cream cheese for a richer topping.

storage/reheating

I keep the cake covered at room temperature for up to 3 days. If I refrigerate it, I let it come to room temp before serving for the best texture. I freeze individual slices by wrapping them in plastic wrap and placing them in a freezer-safe bag—they keep well for up to 2 months.

FAQs

Can I use whole milk instead of buttermilk?

I can, but I prefer the tang and moisture buttermilk brings. If I don’t have any, I mix a tablespoon of lemon juice or vinegar with a cup of milk and let it sit for a few minutes.

What kind of pan works best for this cake?

I usually use a bundt pan for a pretty presentation, but a loaf pan or round cake pan works too—just adjust the baking time accordingly.

Can I make the glaze thicker?

Yes, I use less milk or cream for a thicker glaze or more for a thinner drizzle. I like it just thin enough to flow smoothly over the cake.

How do I prevent the cake from sticking to the pan?

I make sure to grease every nook and cranny of the pan thoroughly and sometimes dust it lightly with flour or use baking spray with flour.

Is this cake good for layering?

It can be! I’ve used this batter in layer cake form and it holds up well, especially with cream cheese frosting between layers.

Conclusion

This Moist Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is my go-to for when I want something comforting and impressive without being complicated. It’s rich, perfectly sweet, and pairs beautifully with coffee or tea. Once I make it, it disappears fast—every time.

Moist Vanilla Buttermilk Pound Cake with Cream Cheese Glaze