Description
This Moist Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is rich, buttery, and tender with a subtle tang from buttermilk and a silky cream cheese glaze—perfect for holidays, brunches, or everyday indulgence.
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)
Instructions
- Preheat oven to 325°F (163°C) and grease a bundt or loaf pan thoroughly.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Beat in eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Alternate adding dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in vanilla.
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, beat cream cheese, powdered sugar, vanilla, and enough milk or cream to reach desired consistency.
- Once cake is cool, drizzle glaze generously over the top before serving.
Notes
- Ensure all ingredients are at room temperature for better mixing.
- Dust pan with flour or use baking spray with flour to prevent sticking.
- Add lemon zest or almond extract for a flavor variation.
- Freeze individual slices for up to 2 months for future treats.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 35g
- Sodium: 170mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg
