Go Back

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

This delicious Vanilla Buttermilk Pound Cake is rich, moist, and perfect for any occasion. Topped with a decadent cream cheese glaze, it's a delightful treat that pairs beautifully with tea or coffee.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 350 kcal

Equipment

  • 1 9x5 inch loaf pan
  • 1 mixing bowls
  • 1 electric mixer or whisk
  • 1 measuring cups and spoons
  • 1 rubber spatula
  • 1 cooling rack

Ingredients
  

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 oz cream cheese, softened
  • 2 cups powdered sugar
  • 2-4 tablespoons milk Add until desired glaze consistency is reached.
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour the loaf pan to prevent sticking.
  • In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
  • Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  • In another bowl, combine the buttermilk, flour, baking powder, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing just until combined. Do not overmix.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once done, remove from the oven and let the cake cool in the pan for 10 minutes. Then transfer to a cooling rack to cool completely.
  • While the cake is cooling, prepare the cream cheese glaze. In a mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, mixing well.
  • Add milk one tablespoon at a time until you reach your desired glaze consistency. Stir in the vanilla extract.
  • Once the cake is completely cooled, drizzle the cream cheese glaze over the top. Allow the glaze to set before slicing.

Notes

For added flavor, you can mix in the zest of one lemon or orange to the batter.
This pound cake can be stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.