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Vanilla Buttermilk Pound Cake

A tender, moist vanilla pound cake with a creamy cream cheese glaze that's the perfect comfort dessert.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, softened Ensure it's at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, room temperature Use room temperature for better consistency
  • 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 Ensure it's at room temperature
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C). Grease and flour a 9×5-inch loaf pan.
  2. In a large mixing bowl, beat the softened butter and granulated sugar together until pale and fluffy (3–5 minutes).
  3. Beat in the eggs, one at a time, making sure each egg is fully incorporated before adding the next.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually incorporate the dry ingredients into the butter mixture, alternating with the buttermilk, starting and ending with the dry ingredients.
  6. Fold in the vanilla extract until evenly distributed.
Baking
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
  3. Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Glazing
  1. In a medium bowl, beat together the softened cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.
  2. Drizzle the cream cheese glaze over the cooled cake and serve.

Notes

For best results, use room temperature ingredients, avoid overmixing, and check doneness with a toothpick. Allow the cake to cool completely before glazing.