Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a classic, rich dessert with a tender crumb and deep vanilla flavor. The buttermilk keeps the cake moist, while the smooth cream cheese glaze adds a lightly tangy sweetness that perfectly complements the buttery cake. It’s ideal for holidays, gatherings, or a simple homemade treat.

Ingredients for the cake: 1 cup unsalted butter softened, 2½ cups granulated sugar, 4 large eggs room temperature, 3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt, 1 cup buttermilk, 2 teaspoons vanilla extract, and 1 teaspoon vanilla bean paste optional.

Ingredients for the cream cheese glaze: 4 ounces cream cheese softened, 2 tablespoons unsalted butter softened, 1½ cups powdered sugar, 1–2 tablespoons milk, and 1 teaspoon vanilla extract.

To prepare the cake, preheat the oven to 325°F (165°C). Grease and flour a Bundt or tube pan and set aside.

In a large mixing bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined.

Stir in the vanilla extract and vanilla bean paste if using. Pour the batter into the prepared pan and smooth the top.

Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

To make the glaze, beat the cream cheese and butter until smooth. Add the powdered sugar, vanilla extract, and milk, mixing until the glaze is smooth and pourable.

Drizzle the glaze over the cooled cake before slicing and serving.