Vanilla Buttermilk Pound Cake

This Vanilla Buttermilk Pound Cake bakes up extra tender with rich vanilla flavor and a tangy cream cheese glaze that makes it an irresistible dessert for gatherings or simple afternoon treats. The buttermilk keeps the crumb moist while the cream cheese in the glaze creates a bakery-style finish you will come back to again and again.

The first time I made this for my book club, everyone insisted on taking slices home. I now double the recipe for family get-togethers so there is always enough to share.

Ingredients

• Soft unsalted butter: brings richness and a buttery taste that defines pound cake
• White sugar: makes the cake perfectly sweet and helps with the tender crumb
• Large eggs at room temperature: are essential for proper rise and structure
• Sifted plain flour: creates a silky batter and lighter texture
• Baking soda and salt: for a balanced rise and flavor
• Buttermilk at room temperature: adds tang and guarantees a moist crumb
• Pure vanilla: delivers deep warm flavor so use quality extract
• Soft cream cheese: transforms the glaze with its tangy lushness
• Sifted powdered sugar: for smooth glossy glaze that sets just right
• Milk: creates the perfect flowing consistency in the glaze
• A splash more vanilla in the glaze: echoes the cake’s flavor

I always pick a good vanilla extract and fresh buttermilk which makes the cake extra fragrant and the crumb extra tender.

Step-by-Step Instructions

Prepare The Pan:

Preheat your oven to three hundred twenty five degrees Fahrenheit and generously grease and flour your bundt pan or use baking spray to prevent sticking

Cream Butter And Sugar:

Beat the soft butter and sugar together in a large bowl for three to five minutes until the mixture turns light in color and fluffy in texture which creates an airy foundation for your cake

Incorporate The Eggs:

Add eggs one at a time to the creamed butter-sugar mixture beating well after each addition so the batter stays smooth and emulsified for the best rise

Mix Dry Ingredients:

In a separate bowl whisk together the sifted flour baking soda and salt to ensure even distribution of the leaveners and seasoning

Combine Wet And Dry:

Add the dry mixture and buttermilk to the wet ingredients in three stages starting and ending with the dry mix This method keeps the batter silky while avoiding overmixing

Add Vanilla:

Gently stir vanilla into the batter until it is fully combined and the batter looks perfectly smooth no streaks remaining

Bake:

Pour the finished batter into your prepared bundt pan and smooth the top Bake for sixty to seventy five minutes or until a toothpick inserted in the center comes out clean and the crust springs back

Cool:

Allow the cake to rest in its pan for fifteen minutes which helps it unmold cleanly Flip onto a wire rack and cool completely before glazing

Make The Glaze:

Beat the cream cheese until smooth and creamy then slowly blend in the powdered sugar milk and vanilla Taste and adjust the milk for a pourable consistency

Glaze The Cake:

Once the cake is fully cooled pour the glaze evenly over the top letting it drip naturally down the sides for that classic look

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My favorite part of this recipe is the glaze The cream cheese brings a subtle tang that cuts through the cake’s sweetness making each bite completely irresistible For my daughter’s birthday we added rainbow sprinkles and it became an instant tradition

Storage Tips

Wrap cooled cake tightly in plastic wrap and store at room temperature for up to four days For longer storage freeze in thick slices and thaw overnight in the fridge The glaze sets well which makes it convenient for packing in lunchboxes or sharing with friends

Ingredient Substitutions

Swap buttermilk for equal parts plain yogurt thinned with milk for the same tender crumb If you do not have cream cheese for the glaze a simple combo of powdered sugar and milk with extra vanilla works in a pinch

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Serving Suggestions

Serve thick slices with berries fresh whipped cream or even a dollop of lemon curd For an easy dessert platter cut cake into cubes and thread onto skewers with fruit for fun finger food at parties

Cultural Context

Pound cake gets its name from a traditional formula using a pound each of butter sugar eggs and flour This version lightens up the crumb with buttermilk and vanilla to bring a southern-style twist The addition of a cream cheese glaze is popular in American baking for extra richness and showstopping looks

Frequently Asked Questions

→ What does buttermilk do for pound cake?

Buttermilk adds a gentle tang and extra moisture, resulting in a soft, tender crumb and enhanced flavor.

→ Can I substitute regular milk for buttermilk?

Regular milk won’t provide the same tang or texture, but you can create a substitute by adding a teaspoon of lemon juice or vinegar to one cup of milk and letting it sit for five minutes.

→ Why use cream cheese in the glaze?

Cream cheese makes the glaze creamy and smooth, adding a slight tang that complements the sweet cake perfectly.

→ How do I know when the cake is done?

Check doneness by inserting a toothpick in the center; it should come out clean or with just a few crumbs attached.

→ Can this cake be made ahead of time?

Absolutely! The cake stays moist for several days when stored in an airtight container at room temperature or refrigerated.