Soft, Buttery, and Topped With Cream Cheese Glaze—This Pound Cake Always Delivers

There’s something deeply comforting about a good pound cake. It’s the kind of dessert that doesn’t need frills to impress. When it’s done right, it’s buttery, soft, and rich with vanilla flavor—and this Vanilla Buttermilk Pound Cake hits every one of those notes. Topped with a smooth cream cheese glaze that drips down the sides in all the right ways, it’s a crowd-pleaser that never lets me down.

I make this cake when I need something reliable and elegant, whether it’s for a Sunday dinner, a potluck, or just a “bake for the joy of it” kind of afternoon. The buttermilk keeps it incredibly moist, the vanilla adds that warm bakery scent we all love, and the texture? Soft with just the right density to feel like a true pound cake.

Let me walk you through how I make it, along with a few of my tips for nailing that perfect golden crust and tender crumb.

Why This Pound Cake Works Every Time

I’ve tried a lot of pound cake recipes, and this one stands out for a few key reasons:

  • Buttermilk = moisture: It adds a subtle tang and keeps the crumb tender and rich.
  • Just enough leavening: A small amount of baking powder and soda lifts the cake without making it fluffy—it stays dense, like a classic pound cake should be.
  • Cream cheese glaze for the win: It adds a layer of sweet, creamy richness that takes this from good to unforgettable.
  • Vanilla-forward flavor: One teaspoon of vanilla in the batter and a hint more in the glaze brings that cozy, nostalgic flavor full circle.

Ingredients You’ll Need

For the Pound Cake:

  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 1/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk

For the Cream Cheese Glaze:

  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 2–3 tablespoons milk (adjust for consistency)
  • 1/2 teaspoon vanilla extract

How I Make Vanilla Buttermilk Pound Cake

Step 1: Prep the Oven and Pan

I preheat my oven to 325°F (160°C) and generously grease and flour a 10-cup bundt pan. You can also use a baking spray that includes flour—just make sure to get into every curve of the pan to avoid sticking.

Step 2: Sift the Dry Ingredients

In a medium bowl, I sift together the flour, baking powder, baking soda, and salt. Sifting helps lighten the flour and ensures there are no clumps, which keeps the batter smooth.

Step 3: Cream the Butter and Sugar

In a large bowl, I beat the butter and sugar together on medium speed for about 3–4 minutes until the mixture is light, pale, and fluffy. This step helps build structure and aeration into the cake.

Step 4: Add Eggs and Vanilla

I beat in the eggs one at a time, making sure each one is fully incorporated before adding the next. Then I stir in the vanilla extract. At this point, the batter smells amazing already.

Step 5: Alternate Dry Ingredients and Buttermilk

This step is key: I add the dry ingredients in three parts, alternating with the buttermilk. Start and end with the flour mixture. I mix on low speed and just until the ingredients are combined—overmixing can toughen the cake.

Step 6: Bake the Cake

I pour the batter evenly into the prepared bundt pan and smooth the top with a spatula. Then I bake it for 70–80 minutes, checking at the 70-minute mark. A toothpick should come out clean or with just a few moist crumbs.

After baking, I let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely. Letting it rest in the pan helps it release more easily.

How I Make the Cream Cheese Glaze

Once the cake is completely cool, I make the glaze. In a bowl, I beat the softened cream cheese until smooth, then gradually add in the powdered sugar. I stir in the vanilla and just enough milk to get a pourable consistency. It should be thick enough to cling to the cake but still drip gently down the sides.

I drizzle the glaze over the cooled cake, and then I let it set for a few minutes before slicing. It adds the perfect creamy-sweet layer to each bite.

Tips for a Better Pound Cake

  • Room temperature ingredients matter: Softened butter and room-temp eggs help everything blend evenly.
  • Don’t rush the creaming step: That 3–4 minutes of beating butter and sugar makes a difference in texture.
  • Use real buttermilk: Substitutes work in a pinch, but real buttermilk adds a subtle richness and tang.
  • Cool completely before glazing: A warm cake will melt the glaze and make it runny.

How I Serve It

This cake is versatile—it works for everything from brunch to dessert. Here’s how I like to enjoy it:

  • As-is with coffee or tea: The glaze is sweet enough to stand alone.
  • With fresh berries: A spoonful of strawberries or blueberries adds a pop of color and flavor.
  • With whipped cream or ice cream: Vanilla bean ice cream turns it into a full dessert plate.

FAQs From My Kitchen

Q: Can I use a different glaze?
A: Absolutely. A simple vanilla glaze or lemon glaze would be lovely too. Even a dusting of powdered sugar works if you want to keep it simple.

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

Q: How do I store leftovers?
A: I keep the cake covered at room temperature for up to 3 days. If it’s hot or humid, I refrigerate it—just let it come to room temp before serving.

Q: Can I freeze this cake?
A: Yes, but freeze it without the glaze. Wrap it tightly in plastic wrap and foil, then thaw and glaze when ready to serve.

Why This Pound Cake Deserves a Spot in Your Baking Rotation

This Vanilla Buttermilk Pound Cake is rich but not heavy, sweet but not overwhelming, and simple without being boring. It’s one of those timeless recipes that always delivers—whether you’re baking for guests or just treating yourself on a quiet weekend afternoon.

Give it a try and let me know how it turns out. And if you ever want to try a chocolate swirl, lemon zest, or almond extract variation, I’ve got a few fun twists I can share too.

Soft, Buttery, and Topped With Cream Cheese Glaze—This Pound Cake Always Delivers

Soft, Buttery, and Topped With Cream Cheese Glaze—This Pound Cake Always Delivers

There’s something deeply comforting about a good pound cake. It’s the kind of dessert that doesn’t need frills to impress. When it’s done right, it’s buttery, soft, and rich with vanilla flavor—and this Vanilla Buttermilk Pound Cake hits every one of those notes. Topped with a smooth cream cheese glaze that drips down the sides in all the right ways, it’s a crowd-pleaser that never lets me down.
By Jason GriffithPublished on April 12, 2025
Prep Time15 min
Cook Time30 min
Total Time45 min
Servings8 servings
Category: Dessert
Cuisine: American

Ingredients

  • 2 teaspoons baking powder
  • 4 teaspoons baking soda
  • 2 teaspoons salt
  • 1 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 cup powdered sugar
  • 2 teaspoons vanilla extract (for glaze)
  • 1 cup of milk with 1 tablespoon of lemon juice or vinegar

Instructions

  1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition and incorporating the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, and mix until just combined.
  6. Pour the batter into the prepared loaf pan and smooth the top.
  7. Bake for about 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
  9. For the cream cheese glaze, in a small bowl, mix together the powdered sugar, softened cream cheese, and vanilla extract until smooth. Adjust the consistency with a little milk if needed.
  10. Once the cake is cooled, drizzle the cream cheese glaze over the top and let it set before slicing.

Nutrition Information

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