A rich, moist, and classic Vanilla Buttermilk Pound Cake with Cream Cheese Glaze that melts in your mouth, offering a perfect balance of sweetness and tanginess.
What is Vanilla Buttermilk Pound Cake with Cream Cheese Glaze?
Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is a tender and buttery cake that blends the richness of buttermilk with the warm aroma of vanilla. The luscious cream cheese glaze enhances its flavor, making it a perfect dessert for any occasion.
History and Origin of Pound Cake
Pound cake dates back to 18th-century Europe, where it got its name from its original recipe—using a pound each of flour, butter, eggs, and sugar. Over time, variations emerged, with buttermilk being a key addition to create a softer, more flavorful texture.
Best Season to Enjoy This Cake
Although this cake is great year-round, it’s especially popular in spring and summer when served with fresh berries or in fall with warm spices like cinnamon. It’s also a favorite for holiday gatherings and special occasions.
Cultural Significance
Pound cakes are a staple in Southern baking traditions, often served at family reunions, potlucks, and holiday dinners. The addition of buttermilk gives this cake an extra level of tenderness, making it a Southern favorite.
Key Ingredients and Their Role
- All-Purpose Flour – Provides structure.
- Butter – Adds richness and flavor.
- Sugar – Sweetens and helps with texture.
- Eggs – Binds the batter and adds moisture.
- Buttermilk – Enhances tenderness and adds slight tang.
- Vanilla Extract – Provides a deep, aromatic flavor.
- Baking Powder – Helps the cake rise.
- Salt – Balances the sweetness.
- Cream Cheese – Forms the base of the smooth, creamy glaze.
Nutritional Breakdown
This cake is rich in calories due to butter and sugar but also provides essential fats and proteins from eggs and dairy. Moderation is key!
Step-by-Step Preparation
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Incorporate vanilla extract.
- Alternate adding flour mixture and buttermilk, beginning and ending with flour.
- Pour batter into the pan and smooth the top.
- Bake for 50-60 minutes until a toothpick comes out clean.
- Cool before glazing.
- Prepare the glaze by mixing cream cheese, powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over the cooled cake.
Tools You’ll Need
- Bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups/spoons
- Whisk
- Spatula
Recipe Variations
- Chocolate Swirl Pound Cake – Add cocoa powder to half the batter.
- Lemon Buttermilk Pound Cake – Substitute vanilla with lemon zest and juice.
- Nutty Crunch Pound Cake – Fold in chopped pecans or walnuts.
Best Pairings
- Fresh Berries – Adds freshness and color.
- Whipped Cream – Lightens the richness.
- Tea or Coffee – Complements the buttery texture.
Similar Desserts
- Classic Pound Cake – More dense, without buttermilk.
- Angel Food Cake – Lighter and airier.
- Butter Cake – Contains more butter for an ultra-rich texture.
Health Considerations
While indulgent, you can modify this cake by:
- Using Greek yogurt instead of buttermilk.
- Reducing sugar for a less sweet version.
- Using gluten-free flour for dietary restrictions.
FAQs
What makes a cake more moist: buttermilk or sour cream?
Both add moisture, but buttermilk provides a lighter texture, while sour cream creates a denser cake.
Why does my cream cheese pound cake fall?
Overmixing, underbaking, or sudden temperature changes can cause sinking.
Is it better to use cake flour or all-purpose flour for pound cake?
All-purpose flour gives structure, but cake flour makes a softer crumb.
Can I use buttermilk in vanilla cake?
Yes! Buttermilk enhances flavor and texture.
Storage and Leftovers
- Store in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week.
- Freeze slices individually wrapped for up to 3 months.
Presentation Tips
- Serve on a cake stand with fresh berries.
- Dust with powdered sugar for extra elegance.
- Drizzle extra glaze for a glossy finish.
Fun Facts
- The first pound cake recipe appeared in a 1796 cookbook.
- The addition of buttermilk creates a softer crumb than traditional recipes.
- This cake was popularized in the Southern U.S., where it’s still a favorite today.
Suggested Recipes
For more savory recipes, you can also check my friend Alicia’s blog here www.ledstk.com.