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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

Irresistible Vanilla Buttermilk Pound Cake

Melena
This Vanilla Buttermilk Pound Cake is a rich, tender, and buttery dessert with a subtle tang from buttermilk and warm notes of pure vanilla. Baked to golden perfection, it’s the ultimate classic cake that’s simple yet elegant. Whether served plain, glazed, or topped with berries and cream, this Vanilla Buttermilk Pound Cake recipe is perfect for any occasion from everyday desserts to holiday celebrations.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Servings 12 Slices

Ingredients
  

  • Wet Ingredients:
  • 1 cup 2 sticks unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup buttermilk room temperature
  • Dry Ingredients:
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • Optional Enhancements:
  • 1 teaspoon lemon zest optional, for brightness
  • ½ teaspoon almond extract optional, for depth

Instructions
 

  • Preheat & Prepare Pan:
  • Preheat oven to 350°F (175°C).
  • Grease and flour a 9x5-inch loaf pan or a bundt pan.
  • Cream Butter & Sugar:
  • In a large mixing bowl, cream together softened butter and sugar using a hand or stand mixer until light and fluffy (about 3–4 minutes).
  • Add Eggs & Flavorings:
  • Add eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract (and lemon zest or almond extract, if using).
  • Combine Dry Ingredients:
  • In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
  • Alternate Mixing:
  • Add the dry mixture to the wet ingredients in 3 parts, alternating with buttermilk (starting and ending with the dry).
  • Mix until just combined—do not overmix.
  • Bake:
  • Pour batter into prepared pan and smooth the top.
  • Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
  • If using a bundt pan, check around 50 minutes.
  • Cool:
  • Let the cake cool in the pan for 10 minutes.
  • Turn out onto a wire rack and allow to cool completely.

Notes

  • Storage: Store at room temperature in an airtight container for 3–4 days. Refrigerate for up to 1 week.
  • Freezer-Friendly: Wrap individual slices or the whole cake in plastic wrap and freeze for up to 2 months.
  • Serving Ideas: Dust with powdered sugar, drizzle with vanilla glaze, or top with whipped cream and berries.
  • Buttermilk Substitute: Mix 1 cup of milk with 1 tablespoon lemon juice or vinegar; let sit 5 minutes before using.