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Vanilla Buttermilk Pound Cake with Cream Cheese Glaze

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Prep Time: 25 minutes
Cook Time: 60-70 minutes
Cooling Time: 2+ hours
Total Time: 3 hours 35 minutes (including cooling)
Course: Dessert
Cuisine: American
Servings: 10
Author: [Your Website/Blog Name]

The Story Behind the Cake

In a world of complex pastries and fleeting food trends, the pound cake stands as a timeless monument to the power of simple, quality ingredients. Its name originates from a time when recipes were straightforward: a pound each of flour, butter, sugar, and eggs. While our version has been slightly refined for a modern palate, its soul remains the same. This isn’t just a cake; it’s a testament to comfort, to the warmth of the oven on a quiet afternoon, and to the irreplaceable aroma of vanilla and butter wafting through the kitchen.

This particular recipe, enriched with buttermilk and crowned with a luscious cream cheese glaze, is the pound cake of your dreams. The buttermilk works a special kind of magic, tenderizing the crumb so the cake is simultaneously dense and incredibly soft, while adding a subtle tang that balances the sweetness. The pure, robust flavor of vanilla beans is the star here, creating a fragrance and taste that no artificial extract can replicate. Finally, the creamy, slightly tart glaze drapes over the cake like a velvet blanket, adding a layer of decadence that makes it worthy of any celebration, or simply a quiet Tuesday evening with a cup of tea.

Recipe Details

  • Intensity Level: Intermediate. This recipe is not complicated, but it requires precision. The “creaming method” is crucial for the cake’s texture, and patience during baking and cooling is non-negotiable. It’s a perfect project for a baker looking to hone their skills and understand the science behind a perfect crumb.

  • Lasting Power & Storage: This cake’s longevity is one of its greatest assets. Once the glaze is set, the cake can be stored, covered, at room temperature for up to 3 days. For longer storage, wrap the unglazed cake tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before glazing.

Ingredients

For the Vanilla Buttermilk Pound Cake:

  • 1 ½ cups (3 sticks / 340g) unsalted butter, at room temperature

  • 3 cups (600g) granulated sugar

  • 6 large eggs, at room temperature

  • 3 cups (360g) all-purpose flour, spooned and leveled

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon fine sea salt

  • 1 cup (240ml) full-fat buttermilk, at room temperature

  • 2 tablespoons vanilla bean paste (or 1 tablespoon high-quality vanilla extract)

For the Cream Cheese Glaze:

  • 4 oz (113g) full-fat cream cheese, softened to room temperature

  • 1 cup (120g) powdered sugar, sifted

  • 1-3 tablespoons whole milk or heavy cream

  • 1/2 teaspoon vanilla extract

  • A pinch of fine sea salt

Instructions

Step 1: Preparation is Paramount

Success in baking begins long before the mixer is turned on. Proper preparation ensures a smooth process and a perfect cake.

  1. Preheat your oven to 325°F (165°C). This lower temperature is key to cooking the cake evenly without over-browning the edges.

  2. Generously grease and flour a 10-cup Bundt pan or a 12-cup tube pan. Get into every nook and cranny, then tap out the excess flour. This is the most critical step to ensure your beautiful cake releases in one piece.

  3. In a medium bowl, whisk together the flour, baking powder, and salt. This aerates the flour and evenly distributes the leavening.

  4. Ensure all your refrigerated ingredients (butter, eggs, buttermilk) are truly at room temperature. This allows for maximum emulsification and a higher, more even rise.

Step 2: The Creaming Method

This is the heart of the pound cake, where its texture is born.

  1. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium speed until it is smooth and creamy, about 1 minute.

  2. With the mixer running, gradually add the sugar in a steady stream. Once all the sugar is added, increase the speed to medium-high and beat for a full 5-7 minutes. The mixture should become extremely pale, fluffy, and almost white. Do not skimp on this time; this step incorporates air into the batter.

  3. Reduce the mixer speed to medium-low and add the eggs one at a time, beating well after each addition until the yolk is fully incorporated. Scrape down the bowl and beater after every 2 eggs. The mixture may look slightly curdled after the last egg; this is normal.

Step 3: Combining with Care

The final mixing requires a gentle hand to preserve the air you just worked so hard to create.

  1. Combine the buttermilk and vanilla bean paste in a liquid measuring cup.

  2. With the mixer on low speed, add the flour mixture to the butter mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. Mix only until just combined after each addition. Do not overmix!

  3. Use a spatula to give the batter one final fold, ensuring no dry pockets remain at the bottom of the bowl.

Step 4: Baking to Perfection

  1. Spoon the thick batter into the prepared pan and smooth the top with a spatula.

  2. Bake for 60-70 minutes. The cake is done when a long wooden skewer inserted into the center comes out clean, the top is golden brown, and the cake springs back when lightly pressed.

  3. Cool the cake in the pan on a wire rack for 25 minutes. This allows the structure to set. Then, carefully invert the pan onto the rack and lift it away. Allow the cake to cool completely before glazing, which will take at least 1.5 hours.

Step 5: Crafting the Glaze and Finishing

  1. Once the cake is fully cooled, make the glaze. In a medium bowl, beat the softened cream cheese with a hand mixer until smooth and lump-free.

  2. Gradually add the sifted powdered sugar, beating on low speed until combined.

  3. Add the vanilla extract, a pinch of salt, and 1 tablespoon of milk. Beat until smooth. Add more milk, a teaspoon at a time, until you reach a thick but pourable consistency. It should ribbon off the whisk.

  4. Place the cooled cake on your serving plate. Drizzle the glaze generously over the top, allowing it to cascade down the sides in elegant drips.

Step 6: The Grand Finale

Slice, serve, and prepare for accolades. The cake should have a tight, tender crumb, a rich buttery-vanilla flavor, and a perfect contrast from the tangy, creamy glaze.

Nutrition Information

Important Note: Nutritional values are an estimate and can vary based on specific ingredient brands and slice size.

  • Serving Size: 1 slice (1/10th of cake)

  • Calories: ~685

  • Total Fat: 32g

  • Saturated Fat: 19g

  • Cholesterol: 175mg

  • Sodium: 220mg

  • Total Carbohydrates: 92g

  • Dietary Fiber: 1g

  • Sugars: 70g

  • Protein: 8g

Dietary Adjustments & Variations:

  • Lemon Poppy Seed: Omit the vanilla and add the zest of 2 lemons to the butter-sugar mixture and 2 tablespoons of poppy seeds with the flour.

  • Almond: Substitute 1 teaspoon of vanilla with 1 teaspoon of pure almond extract for a marzipan-like flavor.

  • Glaze-Free: For a simpler treat, dust the completely cooled cake with powdered sugar instead of using the cream cheese glaze.

  • Bundt Pan Tip: For an extra layer of flavor and to guarantee a perfect release, you can brush the prepared pan with melted butter and then dust with a mixture of sugar and flour.

Final Thoughts

This Vanilla Buttermilk Pound Cake with Cream Cheese Glaze is more than a dessert; it is a baking milestone. It teaches patience, precision, and the profound reward of creating something beautiful and delicious from a handful of humble ingredients. It’s a cake that doesn’t just feed the stomach but also the soul, evoking a sense of nostalgia and homemade goodness that is increasingly rare.

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