Name: Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Prep time: 15 min
Cook time: 1 h
Total time: 2 h
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 tsp vanilla extract; 1 cup buttermilk; For the cream cheese glaze:; 4 oz cream cheese, softened; 1 cup powdered sugar; 1 tsp vanilla extract; 2–3 tbsp milk or cream (as needed)

This vanilla buttermilk pound cake with cream cheese glaze is rich, moist, and irresistibly tender. It has that classic dense crumb I love in a good pound cake, with the added depth of flavor from tangy buttermilk and a warm hit of vanilla. Topped with a silky cream cheese glaze, it’s a timeless dessert that feels comforting, elegant, and perfect for any occasion.

Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Why You’ll Love This Recipe

I love how simple and foolproof this pound cake is — and how much flavor it delivers from just a few pantry staples. The buttermilk makes it incredibly moist and soft, and the vanilla gives it that nostalgic, buttery sweetness. The cream cheese glaze adds just the right amount of richness without overpowering the cake. Whether I serve it with coffee, fresh berries, or on its own, it’s a crowd-pleaser every time.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the pound cake:

All-purpose flour
Baking powder
Salt
Unsalted butter (softened)
Granulated sugar
Eggs
Vanilla extract
Buttermilk

For the cream cheese glaze:

Cream cheese (softened)
Powdered sugar
Vanilla extract
Milk or cream (to thin, as needed)

Directions

I preheat the oven to 325°F (163°C) and grease and flour a bundt pan (or line a loaf pan if using).
In a bowl, I whisk together flour, baking powder, and salt.
In a large bowl, I cream the butter and sugar until light and fluffy.
I beat in the eggs one at a time, mixing well after each, then add the vanilla.
I alternate adding the dry ingredients and buttermilk, starting and ending with flour, mixing just until combined.
I pour the batter into the prepared pan and smooth the top.
I bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
I cool the cake in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, I whisk together cream cheese, powdered sugar, vanilla, and just enough milk to get a pourable consistency.
I drizzle the glaze over the cooled cake and let it set before slicing.

Servings and timing

This recipe serves 10–12.
Prep time: 15 minutes
Bake time: 60 minutes
Cool & glaze time: 45 minutes
Total time: 2 hours

Variations

I’ve added lemon zest or almond extract for a flavor twist.
A handful of fresh blueberries or raspberries in the batter makes a beautiful fruit-studded version.
I sometimes bake it in mini bundt pans for individual servings.
Toasted coconut or crushed nuts make a great topping sprinkled over the glaze.
I’ve used brown sugar instead of white for a slightly deeper flavor.

storage/reheating

I store the cake tightly wrapped at room temperature for up to 3 days, or refrigerate for up to 5. To freeze, I wrap slices individually and thaw them at room temp. I reheat a slice in the microwave for 10–15 seconds if I want it slightly warm and soft again.

FAQs

Can I use milk instead of buttermilk?

If I don’t have buttermilk, I make a quick substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar and letting it sit for 5–10 minutes.

Why is my pound cake dry?

I make sure not to overbake — I check it a few minutes early. Also, I don’t overmix the batter once the flour is added, which helps keep the texture tender.

Can I skip the glaze?

Yes, the cake is delicious on its own. But the glaze adds a lovely creamy-sweet finish that balances the rich crumb. I sometimes serve it on the side instead.

Can I use a loaf pan instead of a bundt pan?

Absolutely. I split the batter between two standard loaf pans and reduce the bake time slightly — I start checking around 45–50 minutes.

How do I keep the glaze from soaking in?

I always let the cake cool completely before glazing. If the cake is too warm, the glaze melts and disappears instead of sitting nicely on top.

Conclusion

This vanilla buttermilk pound cake with cream cheese glaze is the kind of cake I make when I want something classic, easy, and completely satisfying. It’s buttery, soft, and just sweet enough — and that cream cheese glaze takes it to the next level. Whether I serve it at brunch, a family dinner, or just with my afternoon coffee, it’s always a hit and always gone fast.