Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

The combination of rich vanilla, tender crumb, and a silky cream cheese glaze makes this cake irresistible.

Every time I bake it, my kitchen fills with the cozy scent of vanilla and buttery goodness, instantly lifting my mood.

Today, I am thrilled to walk you through this beloved recipe, and I promise you are going to fall in love with every single slice.

Nostalgic Appeal

Pound cake has always carried a deep sense of nostalgia for me.

I remember my grandmother whipping up dense, flavorful pound cakes for every family gathering, and her secret was always the buttermilk.

That slight tang, the richness, and the moist texture are things I chase every time I bake this cake.

This Vanilla Buttermilk Pound Cake is my homage to those warm, love-filled afternoons spent in her cozy kitchen.

Homemade Focus

There is something incredibly special about baking a pound cake from scratch rather than relying on store-bought versions.

At home, I can carefully select each ingredient, ensuring top quality and real, pure flavors.

Homemade also means no preservatives, artificial colors, or unnecessary additives — just simple, honest baking.

Pouring my heart into each step always makes the final result taste even sweeter.

Flavor Goal

For this cake, my flavor goal was clear: create a pound cake that is perfectly balanced between sweet, buttery, and lightly tangy.

The vanilla needed to shine without being overpowering, offering a warmth that complements the richness of the butter.

The buttermilk brings a beautiful moistness and slight acidity that elevates the entire cake.

Topping it all off with a luscious cream cheese glaze adds just the right touch of creamy sweetness to round out each bite.

Ingredient Insights

All-purpose flour is my go-to for pound cake, giving it the perfect sturdy but tender crumb that holds together beautifully.

Baking soda might seem like a small addition, but it plays a crucial role in helping the cake rise gently.

A pinch of salt balances all the sweetness and enhances the flavors without being noticeable.

Unsalted butter, softened to the right temperature, is what creates that melt-in-your-mouth texture and deep buttery flavor.

Granulated sugar not only sweetens the cake but also helps create a fine, delicate crumb.

Large eggs add structure and richness, binding all the ingredients together while contributing to the moistness.

Pure vanilla extract is the star aroma of the cake, adding a luxurious, deep flavor that feels both nostalgic and elegant.

Buttermilk adds a lovely tang and tenderizes the crumb, making the cake stay moist for days.

For the cream cheese glaze, softened cream cheese gives the glaze a silky base that spreads beautifully.

Powdered sugar sweetens the glaze while keeping it smooth, and a splash of milk helps achieve the perfect drizzling consistency.

Another hint of vanilla in the glaze ties the whole flavor experience together.

Essential Equipment

For best results, I always start with a sturdy 10-cup bundt pan or a loaf pan for even baking.

A stand mixer or a handheld electric mixer is essential for creaming the butter and sugar to that light and fluffy stage.

Good quality spatulas help me scrape down the sides of the bowls to make sure everything mixes evenly.

A fine-mesh sieve can be helpful for aerating the dry ingredients if you want an even lighter texture.

Lastly, a cooling rack is crucial to allow air circulation around the cake as it cools, preventing sogginess at the bottom.

List of Ingredients with Measurements

For the Cake:

• 3 cups (375 g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (225 g) unsalted butter, softened
• 2 1/2 cups (500 g) granulated sugar
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup (240 ml) buttermilk

For the Cream Cheese Glaze:

• 4 oz (115 g) cream cheese, softened
• 1 cup (120 g) powdered sugar
• 2–3 tablespoons milk (adjust for desired consistency)
• 1/2 teaspoon vanilla extract