Vanilla Buttermilk Pound Cake is a rich, buttery classic that’s tender, moist, and bursting with comforting vanilla flavor. It’s a timeless dessert that’s perfect for any occasion—simple enough for an afternoon treat and elegant enough to serve at celebrations. With a golden crust and soft, velvety crumb, this cake is pure indulgence in every bite.
Table of Contents
Why You’ll Love Vanilla Buttermilk Pound Cake
- Timeless and classic: This cake is a staple for a reason—its buttery vanilla flavor and fine crumb are irresistible.
- Moist and rich texture: Buttermilk gives the cake a perfectly moist, tender crumb while balancing the sweetness.
- Easy to customize: Enjoy it plain or dress it up with glazes, berries, or whipped cream.
- Perfect for all occasions: Whether for brunch, afternoon tea, or a holiday table, this Vanilla Buttermilk Pound Cake always impresses.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Unsalted butter (softened) | 1 cup (2 sticks) |
| Granulated sugar | 2 cups |
| Eggs | 4 large |
| All-purpose flour | 3 cups |
| Baking soda | 1/2 tsp |
| Salt | 1/2 tsp |
| Buttermilk | 1 cup |
| Vanilla extract | 1 tbsp |
For the Cream Cheese Glaze:
- Cream cheese (softened) – 4 oz
- Powdered sugar – 1 cup
- Milk – 2–3 tbsp
- Vanilla extract – 1/2 tsp
Optional Toppings:
- Fresh berries
- Extra glaze drizzle
- Toasted nuts
How to Make Vanilla Buttermilk Pound Cake
Step 1: Cream the Butter and Sugar
Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan. In a large bowl, cream together the softened butter and sugar until light and fluffy (about 3–5 minutes).
Step 2: Add the Eggs and Vanilla
Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: Mix Dry and Wet Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture.
Step 4: Bake the Pound Cake
Pour batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Step 5: Make the Cream Cheese Glaze
In a medium bowl, beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla extract. Mix until creamy and pourable. Adjust the thickness by adding more milk or powdered sugar as needed.
Step 6: Glaze and Serve
Once the cake is completely cooled, drizzle the cream cheese glaze generously over the top. Let it set for a few minutes before slicing.
Expert Tips for Success
- Room temperature ingredients: Especially for cream cheese and butter—for smooth mixing.
- Don’t overmix: Prevents a dense texture.
- Cool completely before glazing: The glaze will melt on a warm cake—let it cool first!
- Thicken or thin glaze: Add more powdered sugar to thicken, or milk to loosen it.
- Store extra glaze: Keep it refrigerated in a sealed container for up to 3 days.
Health and Nutrition
- Calories per slice (with glaze): ~350–400
- Rich in dairy: Good source of calcium and protein
- Sweet treat to enjoy in moderation
FAQs
Can I make the cream cheese glaze in advance?
Yes, you can refrigerate it for up to 3 days. Stir well before using.
Can I skip the glaze?
Absolutely—it’s delicious on its own. But the glaze adds a luxurious, tangy sweetness!
What other glazes work for this cake?
Try vanilla glaze, lemon glaze, or a simple powdered sugar dusting.
Vanilla Buttermilk Pound Cake
Ingredients
- 1 cup 2 sticks unsalted butter, softened
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk room temperature
Cream Cheese Glaze:
- 4 oz cream cheese softened
- 1 cup powdered sugar
- 1 –2 tbsp milk to desired consistency
- ½ tsp vanilla extract
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a bundt or loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, then vanilla.
- Whisk dry ingredients in a separate bowl.
- Alternate adding flour mixture and buttermilk to the batter, beginning and ending with flour.
- Pour into prepared pan and bake for 60–70 minutes or until a toothpick comes out clean.
- Cool in pan 10 minutes, then transfer to wire rack to cool completely.
- Optional: Mix glaze ingredients and drizzle over cooled cake.