Effortless Vanilla Buttermilk Pound Cake (Printable Recipe Version)
Tender pound cake loaded with vanilla and tangy buttermilk, finished with a sweet cream cheese drizzle. Simple and a real crowd-pleaser.
# Ingredients You’ll Need:
→ For the Cake
01 -
1 cup (240 ml) buttermilk
02 -
1/4 teaspoon salt
03 -
4 large eggs
04 -
2 1/2 cups (500 g) granulated sugar
05 -
1 tablespoon vanilla extract
06 -
1 cup (225 g) unsalted butter, softened
07 -
1/2 teaspoon baking soda
08 -
3 cups (375 g) all-purpose flour
→ For the Cream Cheese Glaze
09 -
2–3 tablespoons milk (adjust for desired consistency)
10 -
1/2 teaspoon vanilla extract
11 -
4 oz (115 g) cream cheese, softened
12 -
1 cup (120 g) powdered sugar
# Steps to Make It:
01 -
Go ahead and slice it up. Dig in! Keep leftovers airtight on your kitchen counter for two days, or chill them and they'll last five days.
02 -
Make sure the cake's totally cooled off first. Then pour that cream cheese glaze right over the top.
03 -
Grab a bowl and beat the cream cheese until it’s nice and smooth. Add in powdered sugar and milk slowly while mixing until you get a pourable glaze. Toss in the vanilla last.
04 -
Dump your batter into the pan and level it out. Stick it in the oven for about 60 to 70 minutes. It’s ready when a toothpick poked through the middle comes out clean. Let it chill in the pan for 10 minutes, then flip it onto a rack and let it cool all the way.
05 -
Pour some dry mix into the butter mix, then splash in some buttermilk—do this three times, starting and ending with dry stuff. Stir just long enough to mix. Don’t overdo it.
06 -
Beat in those eggs, one at a time, making sure each one's mixed before you add the next. When they're all in, splash in the vanilla.
07 -
Use a big bowl to whip the soft butter and sugar together until it gets light and super fluffy. It’ll need about 3 or 4 minutes.
08 -
Grab a medium bowl, toss in the flour, baking soda, and salt, then whisk it all up. Put it off to the side.
09 -
Turn your oven on to 325°F (160°C). Grease and flour a bundt pan (10-cup) or loaf pan so your cake won’t stick.
# Extra Information:
01 -
Try tossing in a spoonful of lemon zest for extra zing.
02 -
Don’t frost the cake if you want to freeze it—just pop it in the freezer for up to three months. Thaw in the fridge overnight and glaze before eating.
03 -
Out of buttermilk? Mix a cup of milk with a tablespoon of lemon juice or vinegar and let it sit a few minutes.