Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

A Classic Treat for Cozy Afternoons and Sweet Celebrations

There’s something undeniably comforting about the smell of pound cake baking in the oven. Whether it’s a chilly afternoon wrapped in a warm blanket with a slice of cake and a cup of tea or a festive brunch with friends and family, this Vanilla Buttermilk Pound Cake is your go-to recipe for indulgent, nostalgic sweetness.

Inspired by traditional Southern baking, this cake combines the richness of butter, the tenderness of buttermilk, and the warm essence of vanilla. It’s topped with a silky cream cheese glaze that adds the perfect balance of tang and sweetness. This isn’t just a dessert—it’s a memory in the making. Whether you’re an experienced baker or trying pound cake for the first time, this recipe is sure to earn a permanent spot in your baking repertoire.

Why You’ll Love This Pound Cake

Ultra-moist and buttery: The combination of butter and buttermilk creates a soft, melt-in-your-mouth crumb.
Perfectly sweet with a touch of tang: Balanced flavor thanks to the rich glaze and tangy buttermilk.
Versatile and timeless: Great for brunches, birthdays, potlucks, or just because.
Make-ahead friendly: Stores beautifully and tastes even better the next day.

Ingredients You’ll Need

For the Cake:

2 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
2 1/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For the Cream Cheese Glaze:

4 ounces cream cheese, softened
1 cup powdered sugar, sifted
2–3 tablespoons milk (adjust for consistency)
1/2 teaspoon vanilla extract

Step-by-Step Directions

1. Prepare for Baking

Start by preheating your oven to 325°F (160°C). Grease and flour a 10-cup Bundt pan or use a high-quality nonstick baking spray to ensure the cake releases cleanly.

Pro Tip: For extra insurance, dust the greased pan with a little flour or sugar, tapping out the excess. This creates a slightly crunchy, caramelized edge that enhances both flavor and texture.

2. Make the Batter

Sift the dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Sifting helps prevent lumps and ensures an even crumb.

Cream the butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy—about 3 to 4 minutes. This step is crucial for incorporating air and achieving a light texture.

Add the eggs: One at a time, mix in the eggs, beating well after each addition. Stir in the vanilla extract.

Combine the dry and wet ingredients: Gradually add the flour mixture in three parts, alternating with the buttermilk in two parts. Begin and end with the flour. Mix just until combined—overmixing can lead to a dense cake.

3. Bake the Cake

Pour the batter evenly into your prepared Bundt pan. Smooth the top with a spatula to ensure even baking.

Bake for 70–80 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

Let the cake cool in the pan for 10–15 minutes, then invert it onto a wire rack to cool completely. Don’t rush this step—a warm cake can break apart if removed too soon.

4. Prepare the Cream Cheese Glaze

In a medium bowl, beat the cream cheese until smooth and lump-free.

Gradually mix in the sifted powdered sugar. Add the vanilla extract, then stir in 2–3 tablespoons of milk (adjust as needed) until you achieve a pourable but thick glaze.

5. Glaze and Serve

Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top, letting it drip down the sides for a beautiful, bakery-worthy presentation.

Let the glaze set for about 10 minutes before slicing and serving.

Expert Baking Tips for Success

Don’t skip room temperature ingredients

Room temperature butter, eggs, and cream cheese blend more easily and incorporate better into the batter, creating a lighter, fluffier texture.

Use real buttermilk

Avoid using milk and lemon juice or vinegar substitutes in this recipe. Real buttermilk offers a unique flavor and acidity that improves texture and taste.

Test for doneness early

Ovens can vary. Start checking your cake at the 70-minute mark using a toothpick. Overbaking will dry it out; underbaking will result in a gooey center.

Let it cool completely before glazing

A warm cake will cause the glaze to melt and slide off. For best results, wait until the cake is fully cooled to room temperature.

Make It Your Own: Variations and Add-ins

Want to put your own spin on this classic? Here are some fun and delicious variations to try:

Lemon Buttermilk Pound Cake: Add 1 tablespoon of lemon zest and substitute lemon extract for half of the vanilla.
Almond Vanilla Pound Cake: Replace ½ teaspoon of vanilla extract with almond extract and top with slivered almonds before glazing.
Berry Swirl: Gently fold in 1 cup of fresh blueberries or raspberries just before pouring the batter into the pan.
Chocolate Drizzle: Skip the cream cheese glaze and use a dark chocolate ganache for a richer twist.

How to Store Pound Cake

At room temperature: Store in an airtight container for up to 3 days.
In the fridge: Wrap tightly and refrigerate for up to 5 days.
Freezing: Freeze unglazed slices or the whole cake (wrapped in plastic and foil) for up to 3 months. Thaw overnight in the fridge before glazing and serving.

Serving Suggestions

This Vanilla Buttermilk Pound Cake is stunning on its own, but it also pairs beautifully with:

Fresh berries and whipped cream
A scoop of vanilla or strawberry ice cream
Hot coffee, tea, or a chilled glass of milk
Afternoon tea spreads or dessert buffets

It’s elegant enough for dinner parties and cozy enough for Sunday mornings in pajamas.

Perfect for Any Occasion

Wondering when to make this cake? The answer is always!

Holiday gatherings: A crowd-pleaser with universal appeal.
Birthday celebrations: Skip the frosting and let the flavor shine.
Mother’s Day or Easter brunch: A soft, sweet showstopper.
Just because: Because you deserve it.