Description:This Vanilla Buttermilk Pound Cake is a classic dessert that delivers moist, tender crumb and rich vanilla flavor. Topped with a tangy and sweet cream cheese glaze, it’s the perfect cake for any occasion, from a simple family gathering to an elegant afternoon tea. The buttermilk adds a subtle tang that balances the sweetness of the sugar, while the cream cheese glaze elevates the cake with its smooth, creamy texture and decadent flavor. This cake is easy to make and guaranteed to impress.
Ingredients:
For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (227g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tbsp pure vanilla extract
- 1 cup (240ml) buttermilk, at room temperature
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 ½ cups (180g) powdered sugar
- 2–3 tbsp milk or heavy cream (adjust for consistency)
- 1 tsp vanilla extract
Preparation:
Step 1: Preheat Oven and Prepare Pan Preheat your oven to 350°F (175°C). This is a crucial step, as an accurately heated oven ensures even baking and prevents the cake from sinking in the middle. Grease and flour an 8-inch round cake pan or Bundt pan thoroughly. Greasing prevents the cake from sticking, while flouring ensures a clean release. You can also use baking spray with flour for convenience. Make sure every nook and cranny of the pan is coated if using a Bundt pan.
Step 2: Mix Dry Ingredients In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking ensures these ingredients are evenly distributed, which is essential for proper leavening and texture. Baking powder and baking soda are leavening agents that react differently; baking powder provides a general lift, while baking soda reacts with the acidity of the buttermilk to create additional airiness. Salt enhances the flavors of the other ingredients. Set this bowl aside.
Step 3: Cream Butter and Sugar In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy. This process, known as creaming, is vital for incorporating air into the batter, which contributes to the cake’s light and tender texture. Cream the butter and sugar on medium speed for about 3–4 minutes, scraping down the sides of the bowl occasionally to ensure everything is evenly mixed. The mixture should become noticeably lighter in color and volume. Softened butter is key; it should be pliable but not melted.
Step 4: Add Eggs Add the large eggs one at a time, mixing well after each addition. Using room temperature eggs helps them emulsify more easily into the batter, creating a smoother and more stable mixture. If the eggs are cold, they can cause the butter to seize up, resulting in a curdled batter. Mix each egg in until just combined, avoiding overmixing, which can lead to a tough cake. Stir in the pure vanilla extract. Vanilla extract enhances the overall flavor profile of the cake, adding a warm, aromatic note. Use pure vanilla extract for the best flavor; imitation vanilla extract can have a harsh, artificial taste.
Step 5: Combine Wet and Dry Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. This method prevents the gluten in the flour from developing too much, which can result in a dense cake. Begin and end with the dry ingredients to ensure the butter mixture remains emulsified. Mix until just combined; avoid overmixing, as this will develop the gluten and result in a tough cake. Buttermilk adds a subtle tang and acidity that tenderizes the gluten, resulting in a moist and tender crumb. Use room temperature buttermilk for the best results.
Step 6: Bake Pour the batter into the prepared pan and smooth the top with a spatula. Smoothing the top ensures even baking and prevents the cake from having a domed or uneven surface. Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so start checking for doneness around 50 minutes. The cake should be golden brown on top and spring back lightly when touched.
Step 7: Cool Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Cooling the cake in the pan allows it to set and firm up slightly, making it easier to remove without breaking. If the cake sticks to the pan, gently loosen the edges with a thin knife before inverting. Allow the cake to cool completely on the wire rack before glazing, as the glaze will melt if applied to a warm cake.
Step 8: Mix Glaze In a medium bowl, beat the softened cream cheese until smooth. This ensures the glaze will be lump-free. Gradually add the powdered sugar, followed by milk or heavy cream to reach a pourable consistency. The amount of milk or cream needed may vary depending on the humidity and the consistency of your cream cheese. Start with 2 tablespoons and add more as needed until the glaze is smooth and easily pourable. Stir in the vanilla extract for added flavor.
Step 9: Glaze the Cake Pour the cream cheese glaze over the cooled cake, letting it drip down the sides for a luscious look. You can also use a spatula to spread the glaze evenly over the cake. The glaze will set slightly as it cools, creating a beautiful, glossy finish.
Why You Will Love This Recipe
This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a standout for several reasons. First, the flavor profile is incredibly satisfying, balancing the rich sweetness of the vanilla with the subtle tang of buttermilk and the creamy tang of the cream cheese glaze. The cake itself is wonderfully moist and tender, thanks to the buttermilk, which acts as a natural tenderizer, breaking down gluten in the flour.
The cream cheese glaze is the perfect complement to the cake, adding a smooth, decadent layer of flavor that elevates the entire dessert. It’s not overly sweet, allowing the vanilla flavor of the cake to shine through.
Beyond the taste, the texture is also phenomenal. The cake has a beautiful crumb, not too dense and not too airy, just perfectly balanced. The glaze adds a creamy smoothness that contrasts beautifully with the slight chewiness of the cake.
This recipe is also incredibly versatile. It’s perfect for a casual family gathering or a more formal occasion. You can serve it as is, or dress it up with fresh berries or a dusting of powdered sugar. It’s also easy to adapt to your preferences.
Serving Suggestions:
- Serve slices of the cake with a scoop of vanilla ice cream or fresh berries for an extra special treat.
- Pair it with a cup of coffee or tea for a delightful afternoon snack.
- Dust with powdered sugar or top with chopped nuts for added presentation.
- Serve as a centerpiece for a dessert buffet.
Tips:
- Make sure all ingredients are at room temperature for optimal emulsification and texture.
- Do not overmix the batter, as this can result in a tough cake.
- Check for doneness using a toothpick; it should come out clean or with a few moist crumbs attached.
- Allow the cake to cool completely before glazing to prevent the glaze from melting.
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Prep Time: 20 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 10 minutes – 1 hour 20 minutes
Nutritional Information: (per serving, approximate)
(Note: Nutritional information can vary widely depending on specific ingredients and serving size. These are estimates.)
- Calories: 450
- Protein: 5g
- Sodium: 200mg
Conclusion
The Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a truly exceptional dessert that combines classic flavors and textures in a way that is both comforting and elegant. The moist, tender cake pairs perfectly with the tangy, sweet glaze, creating a harmonious balance of flavors. Whether you’re a seasoned baker or a novice, this recipe is easy to follow and guaranteed to impress. It’s the perfect cake for any occasion and is sure to become a family favorite. This isn’t just a cake; it’s a slice of happiness. So, bake one today, and experience the magic!
Questions and Answers:
Q1: Can I use a different type of flour? A: While all-purpose flour is recommended for this recipe, you can substitute it with cake flour for an even more tender crumb. However, avoid using bread flour, as it will result in a tougher cake due to its high gluten content.
Q2: Can I make this cake ahead of time? A: Yes, this cake can be made a day or two in advance. Store it in an airtight container at room temperature. Glaze the cake just before serving for the best appearance.
Q3: Can I freeze this cake? A: Yes, you can freeze the unglazed cake. Wrap it tightly in plastic wrap and then in foil. Thaw it overnight in the refrigerator before glazing and serving.
Q4: Can I use a different extract instead of vanilla? A: Absolutely! Almond extract, lemon extract, or even a touch of bourbon can add a unique twist to the flavor profile of the cake. Experiment with different extracts to find your favorite combination.
Q5: My glaze is too thick. What should I do? A: If your glaze is too thick, gradually add more milk or heavy cream, one teaspoon at a time, until you reach a pourable consistency. Be careful not to add too much liquid, or the glaze will become too thin and runny.
