Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

🍰 Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

A classic, buttery-rich pound cake with a tender crumb and tangy-sweet glaze—perfect for tea time, brunch, or any occasion!

📝 Ingredients

For the Cake:

• 3 cups (375g) all-purpose flour

• ½ tsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 1½ cups (3 sticks / 340g) unsalted butter, softened

• 2½ cups (500g) granulated sugar

• 5 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup (240ml) buttermilk, room temperature

For the Cream Cheese Glaze:

• 4 oz (113g) cream cheese, softened

• 1 cup (120g) powdered sugar

• 2 tbsp milk or cream

• 1 tsp vanilla extract

• Pinch of salt

👩‍🍳 Instructions

1️⃣ Prep & Preheat

• Preheat oven to 325°F (165°C).

• Grease and flour a 10-inch Bundt pan (or two 9×5-inch loaf pans).

2️⃣ Make the Cake Batter

1. Whisk flour, baking powder, baking soda, and salt in a bowl.

2. In a separate bowl, cream butter and sugar until light/fluffy (~5 mins).

3. Beat in eggs, one at a time, then add vanilla.

4. Alternate adding dry ingredients and buttermilk (begin/end with flour).

3️⃣ Bake

• Pour batter into prepared pan(s).

• Bake 60-75 mins (Bundt) or 50-60 mins (loaves) until a toothpick comes out clean.

• Cool in pan 15 mins, then invert onto a wire rack.

4️⃣ Glaze & Serve

• Whisk all glaze ingredients until smooth. Drizzle over cooled cake.

• Let glaze set 10 mins before slicing.

💡 Pro Tips

✔ Room temp ingredients ensure even mixing.
✔ Don’t overmix after adding flour—just until combined.
✔ Storage: Keeps well wrapped at room temp for 3 days, or freeze unglazed for up to 2 months.

🌟 Why This Recipe Shines

✅ Velvety texture from buttermilk’s acidity.
✅ Cream cheese glaze adds tangy contrast.
✅ Versatile base—add lemon zest, berries, or chocolate chips!

Pair with: Coffee, fresh fruit, or a dollop of whipped cream. ☕

Baking Hack: For extra moisture, brush warm cake with simple syrup before glazing!