- Preheat the Oven – 325°F (165°C). Grease and flour a bundt or loaf pan.
- Cream the Butter & Sugar – In a large bowl, beat butter and sugar until light and fluffy. This step builds structure and ensures tenderness.
- Add Eggs & Vanilla – Beat in eggs one at a time, then add vanilla.
- Mix Dry & Wet Ingredients – In a separate bowl, whisk flour, baking powder, baking soda, and salt. Add to the butter mixture in three parts, alternating with buttermilk. Mix gently until smooth.
- Bake – Pour batter into prepared pan. Bake 60–70 minutes, or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from the pan.
- Make the Glaze – Beat cream cheese until smooth. Add powdered sugar, milk, and vanilla. Mix until silky.
- Glaze the Cake – Once the cake is cool, drizzle glaze generously over the top.
The First Bite Experience
The outside has a golden, delicate crust that gives way to a soft, moist crumb infused with vanilla. The buttermilk adds subtle tang that keeps the sweetness in check. Then comes the glaze: rich cream cheese with just enough sweetness to coat your tongue, making every bite decadent but not overwhelming.
Tips for Pound Cake Success
- Use room temperature ingredients for the fluffiest texture.
- Don’t overmix the batter — it can make the cake dense.
- For extra depth, add a splash of almond extract along with vanilla.
Serving Ideas
- Serve warm with fresh berries for a spring dessert.
- Add a scoop of vanilla ice cream for an indulgent treat.
- Slice and toast lightly the next day for a decadent breakfast.
Why You’ll Bake This Again and Again
It’s classic, versatile, and crowd-pleasing. Whether you’re making it for a family dinner, a holiday gathering, or simply to enjoy with your morning coffee, this Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a recipe you’ll turn to time and time again.