Vanilla Buttermilk Pound Cake

Featured in Sweet Creations and Baking Adventures.

Try this delicious treat made by first beating butter and sugar till fluffy, then mixing in eggs for a smooth batter. Flour, salt, and baking soda get tossed together with tangy buttermilk and vanilla—creating a light texture in every bite. Slide it into the oven until golden, then pour on a glaze of cream cheese, powdered sugar, a splash of milk, and just a little vanilla. It covers your cake in a creamy layer. Share at parties or just sneak a slice with your coffee. It’s sweet and totally homemade.

Rana
Updated on Wed, 21 May 2025 22:14:24 GMT
Vanilla Buttermilk Pound Cake Pin it
Vanilla Buttermilk Pound Cake | flavorsenthusiasts.com

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
A slice of Vanilla Buttermilk Pound Cake. Pin it
A slice of Vanilla Buttermilk Pound Cake. | flavorsenthusiasts.com

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.

Vanilla Buttermilk Pound Cake Recipe. Pin it
Vanilla Buttermilk Pound Cake Recipe. | flavorsenthusiasts.com

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.

Vanilla Buttermilk Pound Cake

Buttermilk and vanilla come together in this tender, rich loaf cake, all covered in a smooth and sweet cream cheese glaze.

Prep Time
25 Minutes
Cook Time
70 Minutes
Total Time
95 Minutes
By: Rana

Category: Desserts & Pastry

Difficulty: Intermediate

Cuisine: American

Yield: 12 Servings (Big bundt cake)

Dietary: Vegetarian

Ingredients

→ Cake Batter

01 1 tablespoon vanilla, pure kind
02 240 ml buttermilk, let this get to room temp
03 0.5 teaspoon salt
04 0.5 teaspoon baking soda
05 375 g plain flour, sifted so there are no clumps
06 4 large eggs, let them sit out till they're not cold
07 500 g white sugar
08 227 g unsalted butter, make sure it's soft

→ Glaze

09 0.5 teaspoon vanilla, use the good stuff
10 30 ml milk
11 120 g powdered sugar, sift this first
12 113 g cream cheese, super soft

Instructions

Step 01

Once your cake's cool, pour glaze all over and let it trickle down the sides.

Step 02

Whip that cream cheese till silky. Add in sugar, milk, and vanilla little by little till it’s runny enough to pour.

Step 03

Rest cake in pan for about 15 minutes. Flip it onto a cooling rack and let it cool all the way before you glaze.

Step 04

Spoon the batter in the pan you prepped. Bake around 60–75 minutes. Poke a toothpick in; if it comes out clean, you’re golden.

Step 05

Mix in your vanilla just till you can’t see streaks. Don’t overdo it.

Step 06

Put some flour mix in, then buttermilk, do this back and forth till all mixed in. Always start and finish with dry. Go easy—don’t stir it to death.

Step 07

Grab another bowl and stir together flour, salt, and baking soda.

Step 08

Crack in eggs one by one, mixing and scraping sides each time so it's even.

Step 09

Beat soft butter and sugar in your mixer. Keep it medium speed for like 3–5 minutes. It’s ready when it looks fluffy and lighter.

Step 10

Heat oven to 165°C. Butter and flour a bundt pan real good or spritz it with baking spray.

Notes

  1. Let your eggs, buttermilk, and butter chill out on the counter before you use them. It’ll mix up smoother and puff up better.
  2. Only mix flour in just till it’s blended. Go longer and the cake might get too heavy.
  3. If your glaze is too thick, add more milk bit by bit—just a teaspoon at a time.

Tools You'll Need

  • Bundt pan
  • Mixing bowls
  • Electric mixer
  • Wire rack
  • Measuring cups and spoons

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs inside
  • Has dairy
  • Made with wheat (so gluten)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 415
  • Total Fat: 18 g
  • Total Carbohydrate: 58 g
  • Protein: 5 g