Buttery, Tender, and Just Sweet Enough—This Pound Cake Is the Kind of Classic That Never Fails

There’s something timeless about a good pound cake—but this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze takes it to a whole new level. It’s soft, buttery, rich without being too heavy, and the hint of tang from the buttermilk balances every bite. Add in a silky cream cheese glaze that drips just-so down the sides, and you’ve got a dessert that works for birthdays, brunches, or just a quiet night in with a cup of tea.

This is the kind of cake that feels nostalgic and luxurious at the same time. It looks beautiful sliced, holds together perfectly, and tastes even better the next day—if it lasts that long. Here’s how I make it, and why it’s become a staple in my kitchen anytime I want to bake something guaranteed to impress.


Why This Cake Works So Well

  • Buttermilk makes it tender and moist: The acidity gives the cake a soft crumb and a balanced flavor.
  • A true pound cake texture: Dense enough to hold its shape, but still melt-in-your-mouth soft.
  • The cream cheese glaze adds just enough tang: It’s sweet but not cloying, and sets up beautifully.
  • Vanilla-forward flavor: Simple, elegant, and totally satisfying.
  • Perfect for make-ahead: This cake actually tastes better the next day once the flavors settle.

Ingredients You’ll Need

For the Cake:

  • 1 cup (2 sticks) unsalted butter, softened
  • 2½ cups granulated sugar
  • 4 large eggs
  • 3 cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • 1 tbsp vanilla extract

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2–3 tbsp milk (adjust for thickness)
  • ½ tsp vanilla extract

How I Make It (Step-by-Step)

1. Prep the Pan

I start by preheating my oven to 325°F (163°C) and greasing a bundt or tube pan really well. I also dust it with flour to help the cake release easily. (If you’ve ever lost half your cake to the pan, you know this step matters.)

2. Cream the Butter and Sugar

In a large mixing bowl, I beat the softened butter and sugar together for a full 3–5 minutes, until the mixture is light, fluffy, and pale in color. This step gives the cake its signature lift and texture.

3. Add the Eggs

I crack in the eggs one at a time, mixing well after each one. This keeps the batter smooth and emulsified.

4. Combine the Dry Ingredients

In a separate bowl, I whisk together the flour, baking soda, and salt. This mix gives the structure we need while keeping the texture just right.

5. Alternate the Dry and Wet

I slowly add the dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with the flour. I do this in stages—dry, wet, dry, wet, dry—mixing gently just until combined. No overmixing here.

Then I stir in the vanilla extract. At this point, the batter smells incredible and is thick and creamy.

6. Bake Low and Slow

I pour the batter into the prepared pan and smooth the top with a spatula. The cake bakes for 75–85 minutes, depending on your oven. I usually start checking around the 70-minute mark with a toothpick—if it comes out clean or with just a few moist crumbs, it’s done.

Let it cool in the pan for about 10–15 minutes, then turn it out onto a wire rack to cool completely. I try to be patient here, but sometimes the aroma gets the best of me.


Make the Glaze

While the cake cools, I whip up the cream cheese glaze. In a medium bowl, I beat the softened cream cheese until smooth. Then I whisk in the powdered sugarvanilla, and milk one tablespoon at a time until it reaches a pourable consistency.

Pro tip: If you want a thicker glaze that sits on top, use less milk. For a more drizzle-down-the-sides vibe, add a splash more.


Glaze and Serve

Once the cake is fully cooled, I drizzle the glaze over the top, letting it run down the sides in creamy ribbons. I sometimes use the back of a spoon to nudge it where I want it to go—but I don’t aim for perfection. The slightly messy look is part of the charm.

I let the glaze set for about 10–15 minutes before slicing.


How I Serve It

This cake needs nothing to be delicious, but here are a few ways I like to dress it up or round it out:

  • With fresh berries and a dollop of whipped cream
  • Paired with coffee or Earl Grey tea for an afternoon treat
  • Topped with lemon zest or a dusting of cinnamon for a twist
  • As a base for a quick trifle if I ever have leftovers (which is rare)

FAQs From My Kitchen to Yours

Q: Can I use sour cream instead of buttermilk?
A: Yes! Use the same amount—sour cream will give a slightly richer texture but still works beautifully.

Q: How should I store this cake?
A: I cover it tightly and keep it at room temperature for up to 3 days or refrigerate for up to 5 days. It actually tastes better on day two.

Q: Can I freeze it?
A: Absolutely. Freeze the cake without the glaze, wrapped tightly in plastic and foil. Thaw and glaze just before serving.

Q: What if I don’t have a bundt pan?
A: You can use two loaf pans instead—just adjust the baking time to about 55–65 minutes.


Final Thoughts

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the kind of dessert that always gets asked about. It’s buttery and comforting, with just the right sweetness and a soft crumb that makes each bite melt in your mouth. The glaze? That’s the finishing touch that turns this classic into something extra.

It’s simple, yes—but in the best way possible. Make it once, and you’ll understand why it’s the kind of cake that quietly becomes your signature.

Buttery, Tender, and Just Sweet Enough Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Buttery, Tender, and Just Sweet Enough Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

There’s something timeless about a good pound cake—but this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze takes it to a whole new level. It’s soft, buttery, rich without being too heavy, and the hint of tang from the buttermilk balances every bite. Add in a silky cream cheese glaze that drips just-so down the sides, and you’ve got a dessert that works for birthdays, brunches, or just a quiet night in with a cup of tea.
By Jason GriffithPublished on April 10, 2025
Prep Time15 min
Cook Time30 min
Total Time45 min
Servings8 servings
Category: Dessert
Cuisine: American

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 2 cups all-purpose flour
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 3 tbsp milk (adjust for thickness)

Instructions

  1. Preheat the oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and buttermilk until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  10. For the glaze, beat together the softened cream cheese and powdered sugar until smooth.
  11. Add milk a tablespoon at a time until you reach your desired glaze consistency.
  12. Drizzle the cream cheese glaze over the cooled pound cake before serving.

Nutrition Information

@type: NutritionInformation
Calories: 350 calories per serving
Protein Content: 4g
Carbohydrate Content: 50g
Fat Content: 15g
Tags: pound cake, vanilla cake, buttermilk cake, cream cheese glaze, dessert, American dessert