There are certain desserts that never go out of style—comforting classics that always manage to bring smiles to the table. Pound cake is one of those timeless bakes. This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is my go-to for family gatherings, church suppers, or even a quiet Sunday afternoon with a cup of coffee. The cake itself is rich, buttery, and tender with just the right hint of vanilla. The buttermilk keeps it moist, while the cream cheese glaze draped over the top adds the perfect finishing touch—tangy, creamy, and just sweet enough.
This recipe is inspired by the cakes I grew up seeing at Southern potlucks and holidays. Every grandmother seemed to have a pound cake recipe tucked away, and each was slightly different, but all of them carried the same nostalgic charm. Today, I’m sharing my version—a little old-fashioned, a little modern, and absolutely irresistible.
Why You’ll Love This Recipe
- Moist and tender crumb – Thanks to buttermilk, this pound cake stays soft for days.
- Perfect balance of flavor – Butter and vanilla make the cake rich, while the cream cheese glaze cuts through with tangy sweetness.
- Easy to make – A few pantry staples and some mixing bring this cake together without any complicated steps.
- Versatile for any occasion – Dress it up with berries for a holiday dessert, or serve it plain with tea or coffee for an everyday treat.
- Make-ahead friendly – This cake tastes even better the next day, making it perfect for parties or gatherings.
Ingredients
For the Cake:
- 2 sticks unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 ½ teaspoons pure vanilla extract
For the Cream Cheese Glaze:
- 4 oz cream cheese, softened
- 2 cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 325°F. Grease and flour a bundt or tube pan, making sure every curve and corner is coated to prevent sticking.
2. Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy. This should take about 5 minutes—don’t rush this step, as it’s key to a tender cake.
3. Add the Eggs
Add the eggs one at a time, beating well after each addition. This ensures the batter emulsifies properly, creating a smooth, rich texture.
4. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. This step evenly distributes the leavening agents so the cake rises evenly.
5. Alternate Dry and Wet
Add the dry mixture to the butter mixture alternately with the buttermilk, beginning and ending with flour. This method keeps the batter balanced and prevents overmixing.
6. Add Vanilla Extract
Stir in the vanilla extract until smooth.
7. Bake
Pour the batter into your prepared pan and smooth the top. Bake for about 75 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool the Cake
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Cream Cheese Glaze
- In a medium bowl, beat the softened cream cheese until smooth.
- Add powdered sugar and vanilla extract, mixing until combined.
- Slowly drizzle in milk or cream until the glaze reaches a pourable consistency—not too thin, not too thick.
- Generously drizzle over the cooled cake, letting it cascade down the sides for that bakery-style look.
Tips for Success
- Room temperature ingredients – Let your butter, eggs, and buttermilk sit out before baking. This ensures they incorporate evenly.
- Don’t overmix – Overmixing can lead to a dense cake. Mix just until combined.
- Check early – Oven temperatures vary, so check your cake at 65 minutes with a toothpick.
- Cool before glazing – If the cake is warm, the glaze will melt instead of staying beautifully drizzled.
Variations to Try
This vanilla buttermilk pound cake is wonderful as written, but here are some creative twists you can experiment with:
- Citrus Twist – Add lemon or orange zest to the batter and a splash of citrus juice to the glaze.
- Berry Bliss – Fold in a cup of blueberries or raspberries for a fruity version.
- Chocolate Lover’s Dream – Stir in ½ cup cocoa powder and top with a chocolate glaze instead.
- Holiday Spice – Add 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves to the flour mixture for a festive flavor.
Serving Suggestions
This cake is versatile enough to serve in so many ways:
- With fresh fruit – Strawberries, blueberries, or peaches add a refreshing touch.
- With whipped cream – Light and airy cream balances the richness of the cake.
- As a breakfast treat – Pair with coffee for a sweet morning indulgence.
- For special occasions – Dress it up with edible flowers or sprinkles for birthdays or showers.
Storage and Make-Ahead Tips
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: With glaze, refrigerate up to 5 days. Let it come to room temp before serving.
- Freezer: Wrap unglazed cake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge and glaze before serving.
Frequently Asked Questions
Can I make this without buttermilk?
Yes! Mix 1 cup whole milk with 1 tablespoon lemon juice or vinegar, let sit for 10 minutes, and you’ve got a great substitute.
What type of pan works best?
A bundt or tube pan is ideal, but you can also use two loaf pans. Adjust baking time accordingly.
Can I double the glaze?
Absolutely! If you love extra glaze, make a double batch—it’s delicious over fresh fruit, too.
Why is my pound cake dense?
This usually happens from overmixing the batter or not properly creaming the butter and sugar. Be patient during the creaming step.
A Little History of Pound Cake
Pound cake has a long and storied history, dating back to 18th-century Europe. The name comes from its original proportions: one pound each of butter, sugar, eggs, and flour. Over time, bakers have adjusted the ratios to create lighter, fluffier versions while still maintaining the cake’s rich texture. Today, pound cake is beloved worldwide, especially in the American South, where it’s a staple at gatherings.
Why Buttermilk Makes It Better
The addition of buttermilk is what makes this recipe shine. Buttermilk not only adds a slight tang that balances the sweetness but also tenderizes the cake, creating a soft crumb. Its acidity reacts with baking soda, giving the cake a gentle lift. That’s why you’ll find buttermilk in many Southern cakes and breads—it’s the secret to moisture and flavor.
Nutrition Information (per slice, about 12 servings)
- Calories: 420
- Fat: 18g
- Saturated Fat: 11g
- Carbohydrates: 61g
- Sugar: 45g
- Protein: 5g
- Fiber: 1g
- Sodium: 290mg
Final Thoughts
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the kind of dessert that turns ordinary days into celebrations. Whether you’re baking it for a holiday, a birthday, or just because, it’s guaranteed to impress. With its rich, buttery crumb and that silky glaze, it’s a dessert you’ll want to make again and again.
Bake this cake, share it with family and friends, and watch how quickly it disappears. Sometimes, the simplest recipes are the ones that leave the biggest mark.