What the heck is this?
This is the pound cake that shows up to brunch looking effortlessly fabulous. It’s buttery, dense (in the best way), velvety soft thanks to tangy buttermilk, and kissed with rich vanilla flavor. Then it gets all dressed up in a sweet, silky cream cheese glaze that drips down the sides like it was born to be on a bakery window display. It’s the kind of cake that doesn’t need layers, sprinkles, or frosting roses—it’s perfect in its simplicity and dangerously easy to love.
Why You’ll Love This Recipe
– Buttery, tender crumb with that signature pound cake density
– Buttermilk gives it moisture and just the right tang
– You can bake it in a bundt pan, loaf pan, or even as mini cakes
– The cream cheese glaze is a whole mood—tangy, smooth, and sweet
– Looks fancy, bakes easy, and keeps well for days
The Good Stuff You’ll Need
For the Pound Cake:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tbsp vanilla extract (use the real stuff here)
– 2 ½ cups all-purpose flour
– ½ tsp baking soda
– ½ tsp salt
– 1 cup buttermilk, room temperature
For the Cream Cheese Glaze:
– 4 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 1 ½–2 cups powdered sugar
– 1 tsp vanilla extract
– 2–4 tbsp milk (adjust for your perfect drizzle consistency)
– Pinch of salt
Let’s Do This
Step 1: Preheat and prep
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan really well—this cake likes to cling. You can also use two standard loaf pans.
Step 2: Cream the butter and sugar
In a large bowl or stand mixer, beat butter and sugar together until light and fluffy—at least 3–5 minutes. Don’t rush this step; it sets the tone for that perfect texture.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla.
Step 4: Mix the dry stuff
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Combine and mix
Add the dry ingredients to the wet in three additions, alternating with the buttermilk. Start and end with flour. Mix until just combined—don’t overmix or you’ll lose that delicate crumb.
Step 6: Bake it
Pour the batter into your prepared pan(s) and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then turn it out onto a rack to cool completely.
Step 7: Make the glaze
Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Mix until combined, then add milk a tablespoon at a time until the glaze is pourable but still thick. Drizzle over cooled cake and let it drip dramatically down the sides.
Serving Suggestions
Serve slices warm or at room temp with berries, whipped cream, or a mug of coffee. Also fantastic lightly toasted with butter for a next-day breakfast treat.
Switch It Up
– Swap vanilla for almond or lemon extract for a twist
– Add a layer of sliced strawberries and whipped cream between two loaf-style cakes for a shortcake vibe
– Fold mini chocolate chips or blueberries into the batter
– Use orange zest in the glaze for a citrusy spin
Make-Ahead Tips
This cake is even better the next day. You can make the whole thing ahead, wrap it well, and store it at room temp for up to 3 days or in the fridge for 5. Freeze unfrosted for up to 2 months. Just defrost and glaze before serving.
Questions People Actually Ask
Q: Can I use regular milk instead of buttermilk?
A: You can, but the cake won’t have the same richness and tender crumb. You can fake it with 1 cup milk + 1 tbsp vinegar or lemon juice, let it sit 10 minutes before using.
Q: Do I need a bundt pan?
A: Nope. Two loaf pans, a tube pan, or even a 9×13-inch pan will work. Just adjust baking time accordingly.
Q: How do I store leftovers?
A: Wrap tightly and store at room temp for 2–3 days or refrigerate for up to 5 days. Let come to room temp before eating for best flavor and texture.
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze: The Classic You Didn’t Know You Needed (Until Now)
- Total Time: 1 hour 20 minutes
- Yield: 12–14
Description
This is the pound cake that shows up to brunch looking effortlessly fabulous. It’s buttery, dense (in the best way), velvety soft thanks to tangy buttermilk, and kissed with rich vanilla flavor. Then it gets all dressed up in a sweet, silky cream cheese glaze that drips down the sides like it was born to be on a bakery window display. It’s the kind of cake that doesn’t need layers, sprinkles, or frosting roses—it’s perfect in its simplicity and dangerously easy to love.
Ingredients
For the Pound Cake:
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs, room temperature
– 1 tbsp vanilla extract (use the real stuff here)
– 2 ½ cups all-purpose flour
– ½ tsp baking soda
– ½ tsp salt
– 1 cup buttermilk, room temperature
For the Cream Cheese Glaze:
– 4 oz cream cheese, softened
– 2 tbsp unsalted butter, softened
– 1 ½–2 cups powdered sugar
– 1 tsp vanilla extract
– 2–4 tbsp milk (adjust for your perfect drizzle consistency)
– Pinch of salt
Instructions
Step 1: Preheat and prep
Preheat your oven to 325°F (163°C). Grease and flour a bundt pan really well—this cake likes to cling. You can also use two standard loaf pans.
Step 2: Cream the butter and sugar
In a large bowl or stand mixer, beat butter and sugar together until light and fluffy—at least 3–5 minutes. Don’t rush this step; it sets the tone for that perfect texture.
Step 3: Add the eggs and vanilla
Beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla.
Step 4: Mix the dry stuff
In a separate bowl, whisk together the flour, baking soda, and salt.
Step 5: Combine and mix
Add the dry ingredients to the wet in three additions, alternating with the buttermilk. Start and end with flour. Mix until just combined—don’t overmix or you’ll lose that delicate crumb.
Step 6: Bake it
Pour the batter into your prepared pan(s) and smooth the top. Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15–20 minutes, then turn it out onto a rack to cool completely.
Step 7: Make the glaze
Beat cream cheese and butter together until smooth. Add powdered sugar, vanilla, and a pinch of salt. Mix until combined, then add milk a tablespoon at a time until the glaze is pourable but still thick. Drizzle over cooled cake and let it drip dramatically down the sides.
Notes
– Swap vanilla for almond or lemon extract for a twist
– Add a layer of sliced strawberries and whipped cream between two loaf-style cakes for a shortcake vibe
– Fold mini chocolate chips or blueberries into the batter
– Use orange zest in the glaze for a citrusy spin
- Prep Time: 20 minutes
- Cook Time: 60 minutes
Nutrition
- Calories: ~420 kcal per serving
- Fat: ~20g
- Carbohydrates: ~53g
- Protein: ~5g