Description
Baking Vanilla Buttermilk Pound Cake with Cream Cheese Glaze brings pure Southern comfort right to your kitchen table. Creamy, tender slices drizzled with silky glaze make this classic dessert a guaranteed crowd-pleaser that disappears faster than you can slice it.
Ingredients
Scale
Main Ingredients:
- 1 cup unsalted butter
- 4 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
Supporting Ingredients:
- 2 teaspoons pure vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
Glaze Ingredients:
- 8 ounces (226 grams) cream cheese
- 2 cups powdered sugar
- 2–3 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C). Coat a 9×5 inch loaf pan with 1 tablespoon softened butter or non-stick spray.
- Using an electric mixer, cream 1 cup room temperature butter with 1 ½ cups granulated sugar for 4 minutes until the mixture turns pale and fluffy.
- Incorporate 4 large eggs into the butter mixture, adding one egg at a time and mixing thoroughly after each addition.
- Gently blend 1 cup buttermilk and 2 teaspoons vanilla extract into the creamed mixture until fully integrated.
- Separately whisk 2 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt in a medium bowl.
- Gradually fold the dry ingredients into the wet mixture, stirring minimally to prevent overmixing.
- Transfer the batter into the prepared loaf pan, spreading evenly with a spatula.
- Bake for 55-60 minutes, rotating the pan halfway through, until a inserted toothpick emerges clean.
- Cool the cake in the pan for 15 minutes, then transfer to a wire rack.
- For the glaze, beat 8 ounces softened cream cheese with 2 cups powdered sugar until smooth.
- Thin the glaze with 2-3 tablespoons heavy cream, adjusting consistency as needed.
- Drizzle the glaze over the completely cooled cake, allowing it to cascade down the sides.
Notes
- Room temperature ingredients help create a smoother, more evenly mixed batter that results in a tender cake texture.
- Do not overmix the batter when adding flour, as this can develop tough gluten and make the cake dense instead of light.
- A digital thermometer helps ensure the cake is perfectly baked without overbrowning, checking for an internal temperature around 200-205°F.
- For a gluten-free version, substitute the all-purpose flour with a cup-for-cup gluten-free flour blend and add an extra teaspoon of baking powder to maintain the cake’s structure.
- Prep Time: 15-20 minutes
- Cook Time: 50-60 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 507
- Sugar: 51 g
- Sodium: 184 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 101 mg