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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

This Vanilla Buttermilk Pound Cake is a moist and rich dessert topped with a creamy glaze, perfect for any occasion.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Room temperature
  • 2 cups granulated sugar
  • 4 large eggs Room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk Can be substituted with milk and vinegar
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
For the Cream Cheese Glaze
  • 8 ounces cream cheese, softened Room temperature
  • 2 cups powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition, and then stir in the vanilla extract.
  4. Gently stir in the buttermilk.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet mixture, blending until just combined.
  6. Pour the batter into a greased loaf pan.
  7. Bake in the preheated oven for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Glazing
  1. While the cake is cooling, beat together the softened cream cheese in a mixing bowl until smooth.
  2. Gradually add the powdered sugar, milk, and vanilla extract until you achieve a drizzly consistency.
  3. Once the cake has cooled completely, drizzle the cream cheese glaze over the top.

Notes

Make sure all ingredients are at room temperature for best results. Allow the cake to cool completely before glazing to avoid a gooey mess. For added flavor, consider mixing in lemon zest or almond extract.