Some cakes whisper comfort—this one sings. Inspired by the rich, buttery crumb of a classic Southern pound cake and the elegance of French pâtisserie, this Vanilla Buttermilk Pound Cake strikes the perfect balance between old-world tradition and modern indulgence.
The buttermilk lends a tangy depth, the vanilla adds warmth, and the cream cheese glaze? A silky, sweet finish that makes every bite feel like a special occasion.
A technique borrowed from European sponge cakes—whipping the butter and sugar until pale and fluffy—gives this pound cake an incredibly tender texture, while a low-and-slow bake ensures a perfect golden crust.
It’s the kind of cake that feels right at home at a Southern Sunday supper or a chic Parisian café. One bite, and you’ll see why this cake is a timeless masterpiece—familiar, yet full of possibilities. Serve it with fresh berries, a dusting of powdered sugar, or just as it is—because sometimes, pure, buttery perfection needs no embellishment.
Flavor Bomb Alert!
- A Global Twist on a Southern Classic – Buttermilk is a staple in Southern baking, but did you know it’s also used in Indian dosa batter and Scandinavian rye bread? That subtle acidity enhances texture worldwide!
- Restaurant-Quality Glaze, No Fuss – A pro tip? Sifting the powdered sugar before mixing ensures a lusciously smooth, never-grainy glaze.
- Pairs with Everything – Fresh berries, a drizzle of espresso, or even a scoop of chai-spiced ice cream—this cake adapts to your cravings.
- Bakes Like a Dream – Pound cakes can be dense, but the buttermilk keeps it moist, and the creaming technique aerates the batter beautifully.
- Make It Your Own – Swap vanilla for almond extract, add citrus zest, or spike the glaze with bourbon. This cake is a blank canvas for your culinary creativity.
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze Recipe
Equipment
- Large mixing bowls
- Electric mixer
- Bundt pan
- Wire cooling rack
- Saucepan
- Whisk
Ingredients
Cake
- 3 cups all-purpose flour
- ½ tsp baking powder
- 5 large eggs, near room temperature
- 1 tbsp vegetable oil
- 1 tbsp vanilla extract
- 1 cup unsalted butter, room temperature
- ½ tsp salt
- 2⅔ cups sugar
- ½ tsp baking soda
- 1 cup buttermilk
Instructions
Cake
- In a separate bowl, beat the butter and sugar on medium-high speed for 3-4 minutes until light and fluffy.
- Add the eggs one at a time, mixing on medium speed for 15-20 seconds after each addition.
- Gradually incorporate the dry ingredients and buttermilk mixture into the butter mixture, starting and ending with the dry ingredients.
- Mix in thirds, alternating between the dry and liquid mixtures, ensuring not to overmix.
- Scrape down the bowl and give the batter a final mix for 7-10 seconds.
- Pour the batter into the prepared pan and bake at 325°F for 1 hour 10 minutes to 1 hour 20 minutes.
- Check for doneness with a toothpick—it should come out with a few moist crumbs but no raw batter.
- Avoid overbaking.
- Let the cake rest in the pan for 10 minutes, then carefully remove it and place it on a wire rack or cake plate to cool completely before adding the glaze.
Glaze
- Melt butter and brown sugar in a saucepan over medium heat.
- Once fully melted, remove from heat and stir in vanilla extract and buttermilk.
- Add confectioner’s sugar and stir until smooth.
- If clumps remain, continue stirring until they dissolve, or use a whisk to help break them up.
- Let the glaze cool for about 15-20 minutes, stirring occasionally to prevent a film from forming.
- Once slightly thickened, pour or drizzle it over the cake using a spoon or squeeze bottle.
- Let it set for 10-15 minutes before slicing and serving.
Notes
- Overmixing can lead to a dense or rubbery cake—mix just until combined.
- Baking times may vary, so check for doneness early to prevent overbaking.
- The glaze should be slightly cooled before drizzling to prevent it from sliding off.
| Nutrition | Value |
| Calories | 538kcal |
| Carbohydrates | 81g |
| Fibre | 1g |
| Fat | 22g |
| Protein | 6g |
| Cholesterol | 113g |
Tips To Ease Your Job!
- Room Temperature Ingredients – Ensure butter, eggs, and buttermilk are at room temperature for a smooth, well-incorporated batter.
- Proper Mixing Technique – Avoid overmixing to prevent a dense or tough cake. Mix only until the ingredients are combined.
- Greasing the Bundt Pan – Use a generous amount of butter and flour or a baking spray with flour to prevent sticking.
- Toothpick Test – Check for doneness with a toothpick; a few moist crumbs are fine, but no raw batter should be visible.
- Cooling Matters – Let the cake rest in the pan before unmolding to avoid breakage. Cool completely before glazing.
