The vanilla buttermilk pound cake with cream cheese glaze is a classic dessert everyone will enjoy. After a long day, the fluffy and moist pound cake is all you want. The creamy glaze releases its aromas into the pound cake, adding a velvety touch.
Want to save this recipe? Enter your email below and we’ll send the recipe straight to your inbox!
This is the recipe you would prepare to amaze your guests and wish them a warm welcome. Or it is an excellent option for special occasions and family gatherings. You were invited to a potluck and didn’t know what dessert to bring. The pound cake is a delicious option with an equally lovely presentation.
No matter the occasion or the time of the year, it is a versatile choice and a real crowd-pleaser.
What makes this recipe so unique?
The moist and fluffy pound cake, complemented with a cream cheese glaze, brings the classic flavors to your table. With fantastic flavor and an excellent presentation, it is a perfect dessert for when you want to impress everyone.
What to serve it with?
This fluffy and creamy pound cake goes well with a glass of tea. Or serve it with your favorite coffee and enjoy the strong flavor of coffee and vanilla.
Can I make it ahead of time?
Yes, you can make the pound cake ahead of time and store it in the fridge for up to 7 days. This is perfect if you’re preparing it for a gathering and want to save some time. Also, you can freeze it if you wish your cake to last longer.
Ingredients:
- Butter
- Sugar
- Buttermilk
- Vanilla
- Eggs
- All-purpose flour
- Baking powder
- Salt
Cream Cheese Glaze
- Cream cheese, room temperature
- Powdered sugar
- Evaporated milk
- Vanilla
How to make Vanilla Buttermilk Pound Cake:
Step 1. Preheat the oven to 350 degrees F. Grease a loaf pan with two tablespoons of butter. Dust the buttered surface with one tablespoon of flour and set aside.
Step 2. Add the sugar and 12 tablespoons of butter into an icing bowl. Beat with an electric mixer until fluffy and combined. It will take about 8 minutes to do so.
Step 2. Combien flour, salt, and baking powder in a second mixing bowl. Set aside.
Step 4. Combine the eggs, vanilla, and buttermilk.
Step 5. Take the first bowl with the creamed butter. Add the wet ingredients gradually while mixing on low.
Step 6. When done, add the dry ingredients while mixing. Make sure not to overmix your cake batter.
Step 7. Transfer into the prepared pan in an even layer.
Step 8. Bake the cake for an hour or until a toothpick inserted comes out clean. Remove and set aside to cool completely.
Step 9. In the meantime, beat the powdered sugar and softened cream cheese. Gradually add milk and vanilla while constantly mixing. Spread over the pound cake and serve.
Vanilla Buttermilk Pound Cake
The moist and fluffy pound cake, complemented with a cream cheese glaze, brings the classic flavors to your table. With fantastic flavor and an excellent presentation, it is a perfect dessert for when you want to impress everyone.
Ingredients
- 12 tablespoons of butter, plus 2 tablespoons (for pan)
- 1 cup sugar
- 1 cup buttermilk
- 1 teaspoon vanilla
- 3 large eggs
- 2 cups of all-purpose flour, plus 1 tablespoon (for pan)
- 1 and a half teaspoons baking powder
- ½ teaspoon of salt
Cream Cheese Glaze:
- 1 (8 ounces) package cream cheese, room temperature
- 1 and a half cups powdered sugar
- ¼ cup of evaporated milk
- 1 and a half teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with two tablespoons of butter. Dust the buttered surface with one tablespoon of flour and set aside.
- Add the sugar and 12 tablespoons of butter into an icing bowl. Beat with an electric mixer until fluffy and combined. It will take about 8 minutes to do so.
- Combien flour, salt, and baking powder in a second mixing bowl. Set aside.
- Combine the eggs, vanilla, and buttermilk.
- Take the first bowl with the creamed butter. Add the wet ingredients gradually while mixing on low.
- When done, add the dry ingredients while mixing. Make sure not to overmix your cake batter.
- Transfer into the prepared pan in an even layer.
- Bake the cake for an hour or until a toothpick inserted comes out clean. Remove and set aside to cool completely.
- In the meantime, beat the powdered sugar and softened cream cheese. Gradually add milk and vanilla while constantly mixing. Spread over the pound cake and serve.
Marie Rayner is a retired Chef, freelance writer, recipe developer, food blogger, and Cookbook author. She makes her home in Chester, UK, where she lives with her husband, Todd, and their much beloved English Cocker, Mitzie. Her motto is “Life is far too short to eat bad food,” and her goal is to share delicious and easy recipes which anyone can enjoy and cook in the comfort of their own home.
Quick Maple Bars