Your New Favorite Comfort Dessert!
If you’re looking for a dessert that’s as heartwarming as it is delicious, look no further! This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is the quintessential comfort food that will bring a smile to anyone’s face. Picture a tender, moist cake with a bright flavor profile coming from the sweet vanilla and tangy buttermilk—what’s not to love? Fun fact: Pound cakes have their origins in early Europe and were once made with a pound each of butter, sugar, eggs, and flour. Luckily, this recipe has evolved, bringing the same rich flavor without all the guesswork!
This cake is not only simple to prepare but also yields incredible results that will wow your family and friends. If you love classic desserts, you might also enjoy our Delicate Almond Cake, which boasts a unique flavor twist. So stick around, grab your aprons, and get ready to whip up this delightful, family-friendly cake that’s perfect for any occasion!
What is Vanilla Buttermilk Pound Cake?
So, what exactly is a Vanilla Buttermilk Pound Cake? That’s a great question! When you combine creamy buttermilk and a fragrant vanilla essence with classic cake ingredients, magic happens. It’s a delightfully moist cake—like a warm hug in dessert form! You might be asking, “Why is it called ‘pound cake’?” Traditionally, it was based on a pound of each ingredient, giving it a rich texture and hearty flavor. Classic wisdom says, “The way to a man’s heart is through his stomach,” and this cake is a surefire route you won’t want to ignore. So, what are you waiting for? Let’s bake up a storm and make this irresistible treat!
Why You’ll Love This Vanilla Buttermilk Pound Cake
This Vanilla Buttermilk Pound Cake has a few fantastic highlights that make it a standout dessert. First, the moist cake combined with the sugary cream cheese glaze creates a delightful taste experience. You won’t find this delectable cake at any bakery! Second, making this cake at home is far more cost-effective than picking one up at your local shop. With just a handful of simple ingredients, you can whip up this cake without breaking the bank. Plus, the buttermilk adds a unique tang that beautifully balances the sweetness of the glaze.
What’s more, you can customize your toppings! Whether you choose to sprinkle powdered sugar, add fresh berries, or serve it with a dollop of whipped cream, the variations are endless. If you enjoy this recipe, be sure to check out our Moist Lemon Drizzle Cake for another delightful baking adventure. Ready to give this vanilla beauty a try? Let’s get started!
How to Make Vanilla Buttermilk Pound Cake
Quick Overview
Making this Vanilla Buttermilk Pound Cake is a breeze! With a warm vanilla aroma that fills your kitchen and a creamy texture that melts in your mouth, you’ll have an incredible dessert within an hour. Get your mixing bowls ready because this delightful cake deserves a spotlight!
Key Ingredients for Vanilla Buttermilk Pound Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup buttermilk
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- For the Cream Cheese Glaze:
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions:
- Preheat your oven: Start by preheating your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan so the cake comes out effortlessly.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy, usually taking about 3–5 minutes.
- Add eggs: Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.
- Combine dry ingredients: In another bowl, whisk together the flour, baking powder, and salt.
- Alternate wet and dry: Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients—mixing until just combined.
- Add vanilla: Fold in the vanilla extract until evenly distributed.
- Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
- Prepare the cream cheese glaze: In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Glaze the cake: Drizzle the cream cheese glaze over the cooled cake, and you’re ready to serve!
What to Serve Vanilla Buttermilk Pound Cake With
This delectable pound cake pairs beautifully with a variety of delights. Consider serving it alongside fresh fruit like strawberries, blueberries, or raspberries for a refreshing contrast. A scoop of homemade ice cream—especially vanilla or berry-flavored—would elevate the dish. You might even want to enjoy a steaming cup of coffee or a soothing herbal tea for a perfect sweet afternoon break, making each bite even more enjoyable!
Top Tips for Perfecting Vanilla Buttermilk Pound Cake
- Room-temperature ingredients: Make sure all your ingredients (especially eggs and butter) are at room temperature for the best consistency and blend.
- Don’t overmix: When combining dry and wet ingredients, mix just until combined to avoid a dense texture.
- Check doneness with a toothpick: If it’s too wet, give it a few extra minutes in the oven—better safe than sorry!
- Flavor it up: You can infuse the cake with lemon or almond extract for a delightful twist on flavor!
- Cool properly: Allow the cake to completely cool before glazing to prevent the glaze from melting into the cake.
Storing and Reheating Tips
To enjoy this Vanilla Buttermilk Pound Cake well beyond its first serving, proper storage is key! Wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. If you want to keep it fresh longer, consider storing it in the fridge for up to a week. For longer storage, you can slice the cake and freeze the individual pieces for up to three months. Just thaw at room temperature or pop it in the microwave for a few seconds when you want to indulge.
Now that you have all the information to make this fantastic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze, what’s your excuse? Gather your ingredients and start baking! Enjoy the process, and we promise you won’t regret bringing this beauty to your table. Happy baking!
Vanilla Buttermilk Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
- In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy (3–5 minutes).
- Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
- Fold in the vanilla extract until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
- Drizzle the cream cheese glaze over the cooled cake and serve.
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