Vanilla Buttermilk Pound Cake with Creamy Glaze Recipe

Sink your fork into the irresistibly tender Vanilla Buttermilk Pound Cake with Creamy Glaze, a classic dessert that always feels like a big, sweet hug on the cake plate. This rich, buttery cake is flecked with aromatic vanilla and moistened with tangy buttermilk, then crowned with a silk-smooth glaze that drips decadently over every slice. Whether shared at a family gathering or savored with your afternoon coffee, this recipe guarantees to thrill your sweet tooth and put a little extra joy on the table.

this Recipe

Ingredients You’ll Need

You may be surprised at how this standout treat uses only essential pantry staples. Each ingredient plays a role — from buttery richness to that iconic fluffy crumb — making Vanilla Buttermilk Pound Cake with Creamy Glaze not only easy to pull off, but utterly memorable for its flavor and texture.

• Unsalted Butter (1 cup/226g): Using unsalted lets you control the cake’s saltiness and adds unmatched richness to the crumb.
• Granulated Sugar (2 ½ cups/500g): The foundation of sweetness that gives the cake structure and tenderness.
• Large Eggs (4, room temperature): Essential for binding, providing lift, and enriching the pound cake’s texture.
• All-Purpose Flour (3 cups/360g), sifted: Sifting keeps the cake light and prevents any lumps for that perfect, soft bite.
• Baking Soda (½ teaspoon): A small but important amount to give the cake a gentle rise.
• Salt (½ teaspoon): Enhances the other flavors and balances the sweetness.
• Buttermilk (1 cup/240ml), room temperature: The key to a moist, tender crumb with a pleasant tang.
• Pure Vanilla Extract (1 tablespoon): Delivers that beautiful signature aroma and taste.
• Cream Cheese (4 ounces/113g), softened: Makes the glaze extra creamy, providing a slight tang to balance the sweetness.
• Powdered Sugar (1 cup/120g), sifted: Keeps the glaze ultra-smooth and glossy for drizzling.
• Milk (2 tablespoons, adjust for consistency): Thins the glaze to the perfect pourable texture.
• Vanilla Extract (½ teaspoon): A little more vanilla magic in the glaze for full flavor harmony.

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), the sweet spot for a pound cake’s slow, even baking. Generously grease and flour a 10-inch bundt pan so every nook pops out clean. This little extra effort saves you from heartbreaking sticking and helps give that gorgeous, bakery-quality finish to your Vanilla Buttermilk Pound Cake with Creamy Glaze.

Step 2: Cream Butter and Sugar

Add your softened butter and granulated sugar to a large mixing bowl. On medium speed, beat them together for 3 to 5 minutes — don’t rush this part! You’re aiming for a fluffy, pale mixture that’s the secret to a beautifully risen cake with a fine crumb.

Step 3: Add Eggs and Vanilla

One at a time, add the eggs, beating well after each addition. Each egg should be fully absorbed before the next, which helps your batter emulsify and rise evenly. Stir in the vanilla extract until every bite is perfumed with its classic, warming aroma.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together your sifted flour, baking soda, and salt. This step keeps everything evenly distributed, so your cake bakes up perfectly every time.

Step 5: Combine Wet and Dry Mixtures

Add the dry mixture to your butter-egg batter in thirds, alternating with the buttermilk. Begin and end with the flour mixture. Stir just until combined — overmixing can make the cake tough, so stop as soon as it’s blended. The batter will look rich and creamy, filled with anticipation for the oven!

Step 6: Fill the Pan and Bake

Pour the batter evenly into your prepared bundt pan, smoothing the top with a spatula. Slide it into the oven and bake for 60 to 75 minutes. You’ll know it’s done when a toothpick inserted in the center emerges clean or with just a few moist crumbs — and the kitchen smells absolutely heavenly.

Step 7: Cool the Cake

Set the cake in its pan on a wire rack for 15 minutes so it firms just enough to hold its shape. Then, carefully invert onto a rack to cool completely. Don’t rush this step — the glaze needs a cool surface to settle prettily.

Step 8: Prepare the Creamy Glaze

Beat the softened cream cheese until it’s completely smooth, then gradually add the sifted powdered sugar and keep mixing until silky. Stir in vanilla extract, then add milk (a tablespoon at a time) until your glaze is pourable but not too runny. The cream cheese makes this glaze dreamy.

Step 9: Glaze, Slice, and Enjoy

Make sure your cake is fully cooled, then drizzle the rich, creamy glaze over the top, letting it cascade down those beautiful pound cake ridges. Slice generously — every wedge is a celebration!

How to Serve Vanilla Buttermilk Pound Cake with Creamy Glaze

Garnishes

Dress up your Vanilla Buttermilk Pound Cake with Creamy Glaze with a shower of fresh berries, a scattering of toasted coconut, or a sprinkle of finely chopped toasted nuts for added crunch and color. Even a few edible flowers can turn any slice into a show-stopper at your table.

Side Dishes

This cake pairs wonderfully with a big scoop of vanilla ice cream, a bowl of macerated fresh fruit, or a swirl of lightly sweetened whipped cream. If it’s a celebratory brunch, offer it alongside a fruit salad or with creamy Greek yogurt for a luscious balance.

Creative Ways to Present

Serve thick slices on elegant cake stands, or cut into bite-sized cubes for a dazzling dessert platter. You can also layer slices with extra glaze and berries in parfait glasses for an impressive, easy trifle — proof that Vanilla Buttermilk Pound Cake with Creamy Glaze transforms into something magical for any occasion.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. The buttermilk keeps it moist, and the glaze helps lock in freshness so every slice tastes like the day it was baked.

Freezing

This cake freezes beautifully! For best results, wrap the unglazed pound cake tightly in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature, and glaze just before serving for that perfect, just-baked texture.

Reheating

If you prefer your pound cake slightly warm, microwave individual slices for 10 to 15 seconds. For larger amounts, you can gently warm the cake in a low oven (about 275°F) for 10 minutes — just long enough to release its aroma without drying it out.

FAQs

Can I use low-fat buttermilk in the cake?

Yes, you can use low-fat buttermilk, though the texture may be a touch less rich. The tang and tenderness will still shine, keeping your Vanilla Buttermilk Pound Cake with Creamy Glaze deliciously moist.

What if I don’t have a bundt pan?

A bundt pan gives that classic sculpted look, but you can bake this recipe in two standard loaf pans. Just check for doneness a little earlier (typically after 50–60 minutes) to avoid overbaking.

Can I add other flavors to the cake?

Absolutely! Try adding a teaspoon of almond extract or a handful of lemon zest to the batter for a fun twist. They play beautifully with vanilla and make the cake your own.

Is it possible to make the glaze ahead of time?

Yes, prepare the glaze and refrigerate in an airtight container for up to 3 days. Bring to room temperature and give it a good stir before drizzling over your cake to restore that dreamy, pourable consistency.

How can I tell when my pound cake is perfectly baked?

You’ll know your pound cake is ready when a toothpick inserted in the thickest part comes out clean or with just a few moist crumbs. The cake should spring back gently when pressed and pull slightly away from the pan’s sides.

Final Thoughts

If you’re searching for a tried-and-true classic that feels special in every bite, Vanilla Buttermilk Pound Cake with Creamy Glaze is destined to become a sweetheart recipe in your kitchen. Give it a try — you’ll love sharing (and tasting) every delicious slice!