Vanilla Buttermilk Pound Cake with Cream Cheese Glaze
Introduction
Vanilla Buttermilk Pound Cake is a timeless dessert known for its rich, buttery flavor and soft, dense crumb. Enhanced with the tanginess of buttermilk and topped with a luscious cream cheese glaze, this cake is perfect for any occasion—whether a family gathering, afternoon tea, or a simple indulgence.
Origin and Cultural Significance
Pound cake has European origins, dating back to the 18th century. The name comes from the traditional recipe that called for a pound each of flour, butter, eggs, and sugar. Over time, variations emerged, incorporating ingredients like buttermilk for a tender texture and vanilla for enhanced flavor. In Southern American cuisine, buttermilk pound cake is a cherished dessert, often served at celebrations and holidays.
Ingredients Quantity
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs
- 3 cups (375g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (240ml) buttermilk
- 1 tablespoon vanilla extract
For the Cream Cheese Glaze:
- 4 oz (113g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Optional Additions
- Lemon zest – Adds a citrusy brightness to the cake.
- Almond extract – Provides a nutty depth to the vanilla flavor.
- Chopped nuts – Pecans or walnuts offer a crunchy contrast.
- Fresh berries – Serve with strawberries, raspberries, or blueberries for freshness.
Tips for Success
- Use room temperature ingredients for even mixing.
- Cream the butter and sugar well (about 3-5 minutes) to ensure a light, fluffy cake.
- Do not overmix the batter after adding the flour to maintain a tender texture.
- Bake at the correct temperature (325°F/163°C) to avoid over-browning.
- Let the cake cool completely before adding the glaze to prevent melting.
Instructions
- Preheat Oven & Prepare Pan:
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Butter & Sugar:
- In a separate large bowl, beat butter and sugar together until light and fluffy (about 3-5 minutes).
- Add Eggs & Vanilla:
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Incorporate Buttermilk & Dry Ingredients:
- Alternate adding the dry ingredients and buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Bake:
- Pour the batter into the prepared pan. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the Cake:
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Glaze:
- Beat cream cheese until smooth. Add powdered sugar, vanilla, and 2 tablespoons of milk, mixing until smooth. Add more milk if needed to reach the desired consistency.
- Glaze the Cake:
- Drizzle the glaze over the cooled cake.
- Serve & Enjoy!
Description
This Vanilla Buttermilk Pound Cake is ultra-moist, with a buttery crumb and a delicate tang from the buttermilk. The cream cheese glaze adds a creamy, sweet finish, making each bite irresistible.
Nutritional Information (Per Serving, Approximate)
- Calories: 380
- Fat: 18g
- Carbohydrates: 50g
- Protein: 5g
- Sugar: 30g
- Fiber: 1g
Conclusion and Recommendation
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a perfect balance of rich, buttery sweetness and smooth, creamy glaze. It’s great for celebrations, coffee breaks, or as a homemade gift. Pair it with a cup of coffee, tea, or a glass of milk for the ultimate treat.
Embracing Healthful Indulgence
While this cake is a delightful indulgence, you can make healthier swaps:
- Use Greek yogurt instead of some butter for a protein boost.
- Replace part of the sugar with honey or maple syrup for natural sweetness.
- Try whole wheat flour for added fiber.