Vanilla Buttermilk Pound Cake with Cream Cheese

Published: April 8, 2025

by Sarah Connor

Why You'll Love This Recipe

This Vanilla Buttermilk Pound Cake is incredibly easy to prepare, making it perfect for any baking novice
Its rich vanilla flavor pairs wonderfully with the tangy cream cheese glaze, creating a delightful contrast
The cake’s beautiful golden hue makes it visually appealing for any occasion
Plus, it’s versatile enough to enjoy at breakfast, dessert, or even a snack!

I still remember the first time I whipped up this Vanilla Buttermilk Pound Cake. My friend took one bite and proclaimed it “the best thing since sliced bread.” mini cheesecake variations.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Unsalted Butter: Use room temperature butter for easy creaming and a rich flavor.
Granulated Sugar: Sweetens the cake perfectly; don’t skimp on this essential ingredient.
Eggs: Make sure these are large and fresh for best results.
All-Purpose Flour: The backbone of the cake; use good quality flour for better texture.
Baking Powder: Essential for that lovely rise; check expiration dates for best results.
Buttermilk: Adds moisture and tang that elevates the flavor profile.
Vanilla Extract: Use pure vanilla extract for an authentic taste that shines through.
Cream Cheese: Key ingredient in the glaze; soften before mixing for smooth results.
Powdered Sugar: Sweetens the glaze while contributing to its creamy texture; sift before using.
Milk: Adjusts the consistency of the glaze; use whole milk for richness.

The full ingredients list, including measurements, is provided in the recipe card directly below. indulgent cheesecake option.

Let’s Make it Together

Preheat Your Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a loaf pan to ensure your cake comes out effortlessly.

Cream Butter and Sugar: In a large mixing bowl, beat together softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes should do! This step creates air pockets that help your cake rise beautifully.

Add Eggs: Crack in those eggs one at a time, beating well after each addition. You’ll want everything combined nicely before moving on. The mixture should look pale and fluffy.

Combine Dry Ingredients: In another bowl, whisk together all-purpose flour and baking powder until well mixed. This ensures even distribution of leavening power throughout your batter.

Mix Wet Ingredients: In a separate jug, combine buttermilk and vanilla extract. Gradually add this wet mixture into your creamed butter/sugar/eggs combination while mixing on low speed. Alternate adding dry ingredients until just combined, don’t overmix!

Pour Batter into Loaf Pan: Gently pour your batter into the prepared loaf pan, smoothing out the top lightly with a spatula. Bake in your preheated oven for 55-60 minutes or until a toothpick inserted comes out clean.

Prepare Cream Cheese Glaze: While waiting for your cake to bake, beat cream cheese until smooth in a bowl. Gradually add powdered sugar and milk until you achieve desired consistency, thick yet pourable.

Once baked, allow your pound cake to cool in the pan for about 10 minutes before transferring it onto a wire rack. Drizzle generously with cream cheese glaze once completely cooled, and then dive into this heavenly creation!

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is not just food; it’s happiness baked into each slice! Enjoy sharing these moments with loved ones (or keeping them all to yourself). delicious no bake dessert. For more inspiration, check out this Blueberry Cream Cheese Bread recipe.

You Must Know

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is all about balance
The cake’s rich texture pairs perfectly with the light, tangy glaze, creating a dessert experience that feels indulgent yet comforting
Don’t forget to savor the aroma while baking; it’s heavenly!

Perfecting the Cooking Process

Start by creaming the butter and sugar until fluffy, then mix in eggs one at a time. Gradually add the dry ingredients, alternating with buttermilk for a smooth batter, ensuring even mixing for the perfect texture.

Add Your Touch

For a fun twist, try adding lemon zest for brightness or chocolate chips for indulgence. You could even swap buttermilk for yogurt if you’re feeling adventurous, just be ready for some delicious surprises!

Storing & Reheating

Store your Vanilla Buttermilk Pound Cake in an airtight container at room temperature. For reheating, pop a slice in the microwave for about 10-15 seconds to regain its moistness, making it feel freshly baked again.

Chef's Helpful Tips

To achieve that perfect pound cake texture, use room-temperature ingredients before mixing them
Don’t rush the creaming process; it’s key to incorporating air for fluffiness
Always check your oven temperature to avoid overbaking and dryness

Baking this cake always reminds me of my grandmother’s kitchen filled with laughter and warm scents. Her secret was singing while mixing, trust me, it makes a difference!

FAQ

Can I use regular milk instead of buttermilk?

Yes, but you may miss out on that signature tangy flavor.

How do I know when my pound cake is done?

Insert a toothpick in the center; it should come out clean when fully baked.

Can I freeze this Vanilla Buttermilk Pound Cake?

Absolutely! Just wrap slices tightly in plastic wrap before freezing for up to three months.

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