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Let me share my favorite pound cake recipe that's become a family treasure. This vanilla buttermilk version is pure magic—tender crumb, perfect sweetness, and that cream cheese glaze takes it over the top. Every time I make it, my kitchen fills with the most incredible vanilla aroma, and somehow it tastes even better than it smells.
What Makes This Cake Special
There's something magical about buttermilk in pound cake—it creates this incredibly soft texture that just melts in your mouth. The vanilla flavor comes through beautifully, and that cream cheese glaze adds the perfect tangy sweetness. This is my go-to recipe whether I'm hosting afternoon tea or need a dessert that's guaranteed to impress.
What You'll Need
- All-Purpose Flour: 2¾ cups, providing structure and stability for the cake.
- Butter: 1 cup unsalted, for richness and moisture.
- Granulated Sugar: 2¼ cups, for sweetness and a tender crumb.
- Eggs: 4 large, to bind ingredients and add structure.
- Vanilla Extract: 1 teaspoon, delivering the signature vanilla flavor.
- Buttermilk: 1 cup, for a moist texture and subtle tang.
- Cream Cheese: 4 ounces, forming the base for the tangy glaze.
- Powdered Sugar: 1 cup, sweetening the glaze to perfection.
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Let's Make Some Magic
- Prepare for Baking
- Preheat the oven to 325°F (160°C). Grease and flour a 10-cup bundt pan or use nonstick spray for easy release.
- Make the Batter
- Sift flour, baking powder, baking soda, and salt in a medium bowl. Cream butter and sugar until light and fluffy. Add eggs one at a time, then alternate adding dry ingredients and buttermilk, beginning and ending with the dry mixture. Mix until just combined.
- Bake the Cake
- Pour batter into the prepared pan, smoothing the top. Bake for 70–80 minutes, checking for doneness with a toothpick. Let cool in the pan for 10–15 minutes before transferring to a wire rack.
- Prepare the Glaze
- Beat cream cheese until smooth, then mix in powdered sugar and vanilla extract. Add milk 1 tablespoon at a time to reach desired consistency. Drizzle over the cooled cake and let set before serving.
My Kitchen Secrets
After countless pound cakes, I've learned a few tricks. Always use room temperature ingredients—it makes such a difference in the texture. When measuring flour, spoon it into the cup and level off; don't scoop directly from the bag. And most importantly, be patient—let that cake cool completely before glazing.
Make It Your Own
This recipe is so versatile—I love playing with different variations. Sometimes I'll add lemon zest and extract for a citrusy twist or fold in some chopped nuts for crunch. The cream cheese glaze is amazing, but a chocolate ganache drizzle takes it in a whole new delicious direction.
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Keep It Fresh
This cake keeps beautifully at room temperature wrapped tightly—it stays moist for days. For longer storage, pop it in the fridge or even freeze slices for up to three months. Just let it come to room temperature before serving—the texture stays perfect.
Common Questions Answered
The most common question I get is about substituting buttermilk. If you don't have any, just add a tablespoon of lemon juice to regular milk and let it sit for 5 minutes. For a stuck cake, make sure you're really generous with greasing the pan, especially if it's an intricate bundt design.
Why You'll Love This
This pound cake recipe never disappoints—it's become my signature dessert for good reason. The buttermilk keeps it incredibly moist, and that vanilla flavor is just perfect—not too sweet, but definitely indulgent. Whether you're serving it at a fancy dinner party or enjoying a slice with your afternoon coffee, it's always a hit.
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Frequently Asked Questions
- → Why use buttermilk?
Buttermilk adds moisture and tenderness while its acidity helps activate leavening agents.
- → Can I make this without a bundt pan?
Yes, use two 9x5 loaf pans, adjusting baking time to about 60 minutes.
- → How do I know when it's done?
Toothpick inserted in center should come out clean. Check at 70 minutes.
- → Why room temperature ingredients?
Room temperature ingredients blend better, creating smoother batter and better texture.
- → How long does it keep?
Wrapped tightly, cake stays fresh 4-5 days at room temperature.
Conclusion
A classic vanilla buttermilk pound cake that offers rich flavor and moist texture. Perfect for any dessert occasion, this bundt cake is enhanced with a tangy cream cheese glaze.