Every spring, right when the daffodils begin to bloom in my little backyard, I get an itch to bake something that feels like sunshine on a plate. This cake—oh, this cake—is one of those cherished recipes that has journeyed with me for decades.

I first scribbled it into my old recipe notebook after tasting a neighbor’s bundt cake at a quilting group potluck in the early ’80s. Her version had a rich vanilla base and a tang that hinted at buttermilk, paired with a silky glaze that made everyone go back for seconds.

Back then, we’d sit around stitching and laughing, sharing recipes as freely as gossip. I’ve since added my own touches over the years, tweaking ingredients, adjusting the baking time, and finally drizzling on a cream cheese glaze that takes it right over the top. Now in my retired years, I find so much joy sharing these handed-down treasures through my blog, hoping they find a place in your kitchen, too.

It’s elegant yet familiar, soft with just the right crumb, and kissed with the cozy scent of vanilla. I bake it for Sunday family dinners, bring it to church gatherings, and occasionally, just for the simple pleasure of slicing into it with a hot cup of tea nearby.

Short Description

A moist, tender vanilla buttermilk pound cake topped with a luscious cream cheese glaze. Rich, soft, and perfect for any occasion—from family brunch to festive potluck.

Key Ingredients

For the Cake:

2½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 cup (240ml) buttermilk
2 teaspoons vanilla extract

For the Cream Cheese Glaze:

4 oz (113g) cream cheese, softened
1 cup (120g) powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Tools Needed

10-inch bundt or tube pan
Stand mixer or hand mixer
Mixing bowls
Whisk
Cooling rack
Rubber spatula
Measuring cups & spoons

Cooking Instructions

Step 1: Preheat the Oven
Set your oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.

Step 2: Prepare the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugar
In a large bowl, beat softened butter and granulated sugar on medium speed for 3–5 minutes, until light and fluffy. This step is key for a tender crumb.

Step 4: Add Eggs
Add eggs one at a time, beating well after each. The mixture should look creamy and slightly glossy.

Step 5: Combine Wet Ingredients
In a separate bowl or measuring cup, stir together buttermilk and vanilla extract.

Step 6: Alternate Adding Dry and Wet Ingredients
With the mixer on low, add dry ingredients in three additions, alternating with the buttermilk mixture. Begin and end with the flour mixture. Mix just until combined—don’t overmix or you’ll lose that soft texture.

Step 7: Bake the Cake
Pour batter into prepared pan, smoothing the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Step 8: Cool the Cake
Let the cake cool in the pan for 10–15 minutes. Then carefully invert it onto a wire rack to cool completely.

Step 9: Prepare the Cream Cheese Glaze
Beat softened cream cheese until smooth. Add powdered sugar, milk, and vanilla, mixing until silky and pourable. Add more milk if needed to adjust the consistency.

Step 10: Glaze the Cake
Once the cake has cooled, drizzle the cream cheese glaze over the top. Let it set before slicing and serving.

Why You’ll Love This Recipe

– Easy-to-follow recipe with familiar ingredients

– The glaze adds a luxurious finish without being too sweet

– Versatile—perfect for brunch, dessert, or gifting

– Keeps well and tastes even better the next day

Mistakes to Avoid & Solutions

1. Overmixing the batter
Problem: Results in a dense, dry cake.
Solution: Mix just until ingredients are incorporated—watch for the batter to turn smooth, then stop.

2. Skipping the greasing step
Problem: Cake sticks to the pan and breaks when unmolded.
Solution: Grease and flour the pan thoroughly, getting into every ridge.

3. Using cold ingredients
Problem: Ingredients don’t blend smoothly, affecting texture.
Solution: Let butter, eggs, and cream cheese come to room temperature before starting.

4. Underbaking
Problem: The center stays gooey while the outside overcooks.
Solution: Use a toothpick to test. It should come out clean or with a few moist crumbs.

5. Glazing a warm cake
Problem: The glaze melts and slides off.
Solution: Wait until the cake is completely cool before drizzling the glaze.

Serving and Pairing Suggestions

Serve thick slices with fresh berries or a dollop of whipped cream.

Excellent with a cup of black coffee, Earl Grey tea, or vanilla chai.

Ideal for brunch spreads, dessert buffets, or church socials.

Dress it up with a sprinkle of toasted coconut or chopped pecans on top.

Storage and Reheating Tips

Room Temp: Store covered at room temp for up to 3 days.

Fridge: Keep in the fridge for up to 5 days—let it come to room temp before serving.

Freezer: Freeze tightly wrapped (unglazed) for up to 2 months. Thaw overnight in the fridge.

Reheat: Warm individual slices in the microwave for 10–15 seconds for that fresh-baked feel.

FAQs

1. Can I make this cake ahead of time?
Yes! This cake tastes even better the next day. Just store it tightly wrapped at room temperature or in the fridge.

2. What if I don’t have buttermilk?
You can make a substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.

3. Can I use a loaf pan instead of a bundt pan?
You can, but divide the batter into two standard loaf pans and adjust the baking time to about 50–60 minutes.

4. Is the cream cheese glaze necessary?
It’s optional—but highly recommended. It adds a smooth, tangy contrast to the sweet vanilla cake.

5. How do I prevent the glaze from being too runny or too thick?
Start with 2 tablespoons of milk and gradually add more until you reach a pourable consistency.

Tips & Tricks

Don’t rush the creaming step—it builds structure and gives the cake lift.

Use good-quality vanilla extract for the best flavor.

For a smoother glaze, sift the powdered sugar before adding.

Tap the pan gently on the counter before baking to eliminate air bubbles.

Let the cake cool completely before glazing—it makes all the difference.

Recipe Variations

1. Lemon Buttermilk Pound Cake

Add 1 tablespoon lemon zest and replace 1 tsp of vanilla with lemon extract.

Glaze: Use lemon juice instead of milk in the glaze for a citrus kick.

2. Almond Pound Cake

Swap half the vanilla for almond extract.

Add ¼ cup finely chopped toasted almonds into the batter.

Top with sliced almonds before glazing.

3. Chocolate Chip Pound Cake

Fold 1 cup of mini chocolate chips into the batter before baking.

Glaze: Mix in 1 tablespoon of cocoa powder with the powdered sugar for a chocolate twist.

4. Maple Cream Cheese Glaze

Replace vanilla in the glaze with 1 tablespoon maple syrup for a warm, autumnal flavor.

Final Thoughts

When you slice into it and see that golden crumb, feel the weight of its richness in your hand, and catch the scent of butter and vanilla rising, you’ll understand why it’s a permanent resident in my recipe box.

This cake isn’t about impressing with flair—it’s about comfort, familiarity, and the little pleasures of homemade baking. Whether it’s for a special occasion or a slow afternoon treat, it always fits right in. I hope you try it, tweak it, and make it your own—just as I did over the years. Happy baking, and may your kitchen be filled with warm memories and even warmer cake.

Vanilla Buttermilk Pound Cake With Cream Cheese Glaze

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

Ingredients

For the Cake:
2½ cups (315g) all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs
1 cup (240ml) buttermilk
2 teaspoons vanilla extract
For the Cream Cheese Glaze:
4 oz (113g) cream cheese, softened
1 cup (120g) powdered sugar
2–3 tablespoons milk
½ teaspoon vanilla extract

Instructions

Step 1: Preheat the Oven
Preheat to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.

Step 2: Mix Dry Ingredients
Whisk flour, baking powder, baking soda, and salt in a bowl. Set aside.

Step 3: Cream Butter & Sugar
Beat butter and sugar on medium speed for 3–5 minutes until light and fluffy.

Step 4: Add Eggs
Add eggs one at a time, beating well after each until smooth and glossy.

Step 5: Mix Buttermilk & Vanilla
Stir buttermilk and vanilla together in a small bowl or measuring cup.

Step 6: Combine Ingredients
On low speed, add dry ingredients in three parts, alternating with the buttermilk. Start and end with dry. Mix just until combined.

Step 7: Bake
Pour into prepared pan. Bake for 60–70 minutes, until a toothpick comes out clean or with a few moist crumbs.

Step 8: Cool
Cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

Step 9: Make Glaze
Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until silky. Adjust with milk if too thick.

Step 10: Glaze
Drizzle over cooled cake and let set before serving.