
This Vanilla Buttermilk Pound Cake turns out super soft and is loaded with sweet vanilla vibes. A tangy cream cheese glaze on top really makes it special. Grab this for birthdays, potlucks, or just when you’re craving a snack with your coffee. The buttermilk keeps it extra moist and that creamy glaze makes it taste like something from your favorite bakery. You’ll want to bake it again and again.
When I whipped this up for my book club, everyone snagged leftovers for later. Now at family parties, I make double because it disappears so fast.
Dreamy Ingredients
- Soft unsalted butter: gives a deep rich flavor you can’t miss
- White sugar: sweetens things up and helps keep it tender
- Large eggs at room temp: key for making sure the cake gets fluffy and holds together
- Sifted plain flour: makes the batter feel smooth with a lighter bite
- Baking soda and salt: gets the cake to rise nicely and boosts the taste
- Buttermilk at room temp: adds tang and helps keep every bite soft
- Pure vanilla: brings that warm, sweet, deep flavor (go for the good stuff)
- Soft cream cheese: gives the glaze its creamy tangy magic
- Sifted powdered sugar: makes the glaze silky and gives it a nice shine
- Milk: thins out the glaze until it runs just right
- More vanilla in the glaze: boosts that lovely vanilla kick all the way through
I always use real vanilla and grab fresh buttermilk. Those little upgrades make the cake smell amazing and turn out extra fluffy.
Step-by-Step Directions
- Glaze Time:
- Whip the cream cheese smooth first then slowly mix in powdered sugar milk and a splash of vanilla Taste it and add more milk if you want it runnier
- Cool Down:
- Let the cake rest in the pan for fifteen minutes so you can flip it out cleanly Leave it on a cooling rack until it’s not the least bit warm before you pour over the glaze
- Get Baking:
- Scoop all your batter into the greased and floured bundt pan Smooth the top and bake for about an hour up to an hour and fifteen minutes Test by poking the middle and look for a springy crust
- Add That Vanilla:
- Stir in your vanilla till everything's just blended and the batter’s smooth with no weird streaks
- Combine Wet And Dry:
- Switch between adding the dry mix and buttermilk to your main bowl (start and end with dry) This keeps things smooth and stops overmixing
- Dry Mix:
- In a separate bowl quickly whisk up the sifted flour baking soda and salt so all the ingredients mingle evenly
- Eggs Go In:
- Crack in the eggs one at a time mixing each gently after you add it so the batter stays smooth and fluffy
- Butter And Sugar:
- Beat up the soft butter and sugar together with a mixer for a couple minutes until it turns pale and creamy (this helps you get a dreamy texture)
- Prep Your Pan:
- Start by firing up your oven to three twenty-five Fahrenheit and greasing and flouring your bundt pan (or you can just use baking spray to make sure nothing sticks)
- Glazing:
- Once your cake has cooled off fully pour the glaze over the top and let it drip down the sides Let it set so you get that classic look

The glaze is honestly my favorite part. Cream cheese cuts through the sugar for the best balance so every bite is dreamy. One year we threw rainbow sprinkles on top for my kiddo’s birthday, and now we do it every year!
How to Store It
When it’s cool, wrap it up tightly in plastic and leave it on the counter—good for up to four days. Want to keep it even longer? Slice and freeze, then defrost in the fridge overnight. The glaze sets up nicely so you can pack it for sharing or snacks on the go.
If You Need Swaps
No buttermilk? Just grab plain yogurt and mix with a little milk to get the same result. No cream cheese for the glaze? Use powdered sugar and milk with more vanilla and you’re set.

Serving Ideas
Cut thick pieces and load them up with berries, whipped cream, or even some zesty lemon curd. Or, for a fun party treat, chop cake into cubes and pop onto skewers with fresh fruit for a quick finger food.
The Story Behind It
Pound cake gets its name because old-school bakers made it with one pound each of the basics—butter, sugar, eggs, flour. Here you’ll add buttermilk and vanilla so it’s lighter with a southern spin. Swirl on that cream cheese glaze, a favorite in American baking to make it pretty and richer.
Frequently Asked Questions
- → How does buttermilk help pound cake?
Buttermilk brings a little tang and makes the crumb extra soft so your cake tastes better and feels moist.
- → Is there a buttermilk swap?
You can’t get that signature flavor with plain milk, but you can fake it by stirring a teaspoon of lemon juice or vinegar into a cup of milk. Let it rest for five minutes and you’re good.
- → Why add cream cheese to the glaze?
Cream cheese gives the glaze a smooth, silky feel and a tiny bit of tang—perfect with a sweet cake.
- → How do I check if my cake’s baked?
Poke a toothpick in the center. If it comes out clean or with just a crumb or two, you’re set.
- → Is it possible to make this cake ahead?
For sure! It stays soft if you wrap it up tight and keep on the counter a few days. Chilling works, too.