Vanilla buttermilk pound cake with cream cheese glaze


For the Cake:

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 cup buttermilk, room temperature
  • 2 tsp vanilla extract

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened
  • 1/4 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract


  1. Preheat the oven to 350°F. Grease a 9×5 inch loaf pan with cooking spray or butter.
  2. In a medium mixing bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, cream butter and sugar together until light and fluffy.
  4. Add eggs one at a time, beating well after each addition.
  5. Gradually add flour mixture to the butter mixture, alternating with buttermilk and vanilla extract. Mix until well combined.
  6. Pour the batter into the prepared loaf pan.
  7. Bake for 60-70 minutes or until a toothpick inserted in the center of the cake comes out clean.
  8. Remove from the oven and let it cool for 10-15 minutes before removing the cake from the pan.
  9. To make the cream cheese glaze, beat cream cheese and butter together in a medium mixing bowl until smooth.
  10. Gradually add powdered sugar, milk, and vanilla extract, and beat until the glaze is smooth and pourable.
  11. Pour the glaze over the cooled cake and let it set for a few minutes before slicing and serving.

Your Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is now ready to enjoy as a dessert or a snack with a cup of tea or coffee!

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