Vanilla Buttermilk Pound Cake with Creamy Glaze Recipe

If you’re looking for a dessert that’s truly unforgettable, this Vanilla Buttermilk Pound Cake with Creamy Glaze will sweep you off your feet! Golden, buttery slices flecked with vanilla are crowned by a rich, draping glaze with just the right touch of tang. Every bite is luxuriously moist, tender, and deeply aromatic, thanks to the classic pound cake base and gentle kiss of cream cheese in the finish. Whether you’re hosting a celebration or treating yourself to something special, this cake turns any moment into a sweet memory.

this Recipe

Ingredients You’ll Need

The magic in Vanilla Buttermilk Pound Cake with Creamy Glaze comes from simple, trustworthy ingredients, each one playing a key role in creating that dreamy crumb, rich flavor, and decadent finish. Let’s take a closer look at what you need before you start mixing!

• Unsalted butter: The cornerstone of pound cake — make sure it’s softened for that fluffy, melt-in-your-mouth crumb.
• Granulated sugar: Delivers sweetness and structure, so don’t skimp or swap here!
• Large eggs: Room temperature eggs bring stability and creamy richness. Cold eggs may make your batter lumpy.
• All-purpose flour, sifted: Sifting aerates the flour, creating a delicate texture and even crumb.
• Baking soda: Lends a gentle lift to balance the richness.
• Salt: Essential for bringing all those flavors into focus. Don’t skip it.
• Buttermilk: Room temperature buttermilk makes the batter ultra-tender, moist, and gives a subtle tang that sets this cake apart.
• Pure vanilla extract: The star’s namesake — real vanilla provides warmth and a heavenly scent.
• Cream cheese (for the glaze): Softened cream cheese yields a tangy, creamy glaze that drapes beautifully over the cake.
• Powdered sugar, sifted (for the glaze): Sifting prevents lumps and makes the glaze super smooth.
• Milk (for the glaze): Just enough to whisk the glaze to a drizzle-perfect consistency.
• Pure vanilla extract (for the glaze): Rounds out the glaze with warm, fragrant notes.

How to Make Vanilla Buttermilk Pound Cake with Creamy Glaze

Step 1: Prep Your Pan and Oven

Start by preheating your oven to 325°F (163°C), and take a minute to generously grease and flour a 10-inch bundt pan. This step is crucial — no one wants to wrestle a gorgeous cake out of a sticky pan! Taking the time up front ensures your Vanilla Buttermilk Pound Cake with Creamy Glaze releases effortlessly and beautifully, ready for its spotlight.

Step 2: Cream Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together on medium speed for about three to five minutes. You’re looking for a light, fluffy texture and a pale color. This beating step is what makes the cake so impeccably tender and creates a consistent base for the other ingredients.

Step 3: Add Eggs and Vanilla

Add the eggs to the mixture one at a time, allowing each one to fully incorporate before adding the next. This keeps the batter silky and stable. Then, stir in that pure vanilla extract, which adds irresistible warmth and depth to the entire cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the sifted flour, baking soda, and salt. Sifting is worth the small extra effort, ensuring zero lumps and a featherlight crumb. Mixing these beforehand makes it easy to add smoothly to the wet ingredients.

Step 5: Alternate Dry Ingredients and Buttermilk

Working carefully, add the dry mixture to your butter mixture in three batches, alternating with the buttermilk. Start and end with the flour mixture, mixing each batch until just combined. Taking care not to overmix will keep your Vanilla Buttermilk Pound Cake with Creamy Glaze extra tender.

Step 6: Bake

Pour the finished batter evenly into your prepared bundt pan, smoothing the top with a spatula. Bake for 60 to 75 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will soon smell absolutely divine as the cake develops its golden crown.

Step 7: Cool

Let the baked cake rest in the pan for about 15 minutes, then gently invert it onto a wire rack to cool completely. This patience-pays-off moment keeps your cake intact and ensures the glaze won’t melt off from residual heat.

Step 8: Make the Creamy Glaze

For the finishing touch, beat softened cream cheese until smooth in a bowl. Gradually mix in the sifted powdered sugar, then stir in the vanilla extract. Add milk, a tablespoon at a time, watching for that perfect pourable consistency — not too thick, not too thin. Pour the creamy glaze slowly over the completely cooled cake, letting it cascade like a sweet waterfall. The fragrance and sheen are irresistible!

How to Serve Vanilla Buttermilk Pound Cake with Creamy Glaze

Garnishes

Give your Vanilla Buttermilk Pound Cake with Creamy Glaze an extra pop by topping it with fresh berries, a sprinkle of toasted nuts, or even delicate edible flowers. Each little flourish adds personality, color, and just the right spark of contrast to the creamy glaze and golden crumb.

Side Dishes

This cake shines on its own, but it’s also a stellar pair with a classic cup of English breakfast tea, a shot of espresso, or a dollop of lightly whipped cream. When summer rolls in, serve with a scoop of vanilla bean ice cream or a side of fresh peaches to bring out the best in this comforting classic.

Creative Ways to Present

For an elegant party, slice the cake and arrange each piece on individual plates with a drizzle of extra glaze and a touch of fruit. Layer cubes of the pound cake into mini trifle glasses with whipped cream and berries for a chic dessert bar. Or, simply let the bundt cake’s natural curves shine on a pretty cake stand — it’s always ready for a starring role!

Make Ahead and Storage

Storing Leftovers

Keep your Vanilla Buttermilk Pound Cake with Creamy Glaze soft and moist by covering it tightly with plastic wrap or storing it in an airtight container at room temperature. It’ll stay fresh for up to three days, and the flavors just seem to deepen overnight.

Freezing

Want to savor cake later? Wrap unfrosted slices (or the whole cake) tightly in plastic wrap, then foil. Stash in the freezer for up to three months. Glaze the cake only after it ‘s been thawed completely at room temperature to maintain that dreamy texture.

Reheating

If you love a warm slice, pop your cake in a low oven (about 275°F / 135°C) for 5 to 10 minutes, or microwave individual slices just until gently warmed. The glaze will turn slightly melty and the aroma will fill your kitchen all over again.

FAQs

Can I make Vanilla Buttermilk Pound Cake with Creamy Glaze in advance?

Absolutely! You can bake the cake up to two days ahead. Just wait to add the glaze until you’re ready to serve for the freshest look and best texture.

What if I don’t have buttermilk?

No worries — make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for a few minutes until it thickens slightly, and you’ll get that signature tang and texture for your Vanilla Buttermilk Pound Cake with Creamy Glaze.

Can I use a loaf pan instead of a bundt pan?

You can! Divide the batter between two standard loaf pans, check for doneness at around 50–60 minutes, and enjoy two delicious cakes instead of one (perfect for sharing with friends or freezing for later).

How do I get my glaze smooth and lump-free?

Sift your powdered sugar before adding it to the cream cheese and make sure both are at room temperature. Mix with either a hand mixer or sturdy whisk for a silky, pourable finish that will glide down your cake in luscious ribbons.

Can I add flavors or mix-ins?

Go for it! A hint of almond extract, a scattering of mini chocolate chips, or even a pinch of citrus zest in the batter can create a new twist on your classic Vanilla Buttermilk Pound Cake with Creamy Glaze. Just fold any mix-ins in gently at the end for best results.

Final Thoughts

If you’re craving a treat that’s supremely moist, perfectly rich, and crowned in creamy glaze, Vanilla Buttermilk Pound Cake with Creamy Glaze is truly one to bake, share, and treasure. There’s something so heartwarming about a classic made from scratch — and this recipe always gets rave reviews from everyone who tries it. Give it a try and make your table (and kitchen!) a little sweeter this week.