Buttermilk Cake with Cream Cheese

This vanilla buttermilk pound cake has become my signature dessert for family gatherings and special occasions. The combination of rich, moist cake with a silky cream cheese glaze creates an irresistible classic that disappears faster than I can slice it.

I first made this pound cake for my daughter's birthday when our plans for a fancy bakery cake fell through. The family loved it so much that store-bought cakes have been permanently replaced at our celebrations.

Ingredients

• All purpose flour: creates the perfect structure while keeping the crumb tender
• Baking soda: provides just enough lift without losing that classic pound cake density
• Salt: enhances all the flavors and balances the sweetness
• Unsalted butter: gives rich flavor and helps create that velvety texture
• Granulated sugar: provides sweetness and helps create air pockets for a lighter texture
• Eggs: bind everything together and add richness
• Vanilla extract: is the star flavor profile use pure extract for best results
• Buttermilk: adds moisture and a subtle tang that makes this cake special
• Cream cheese: creates an irresistible glaze with the perfect consistency
• Powdered sugar: sweetens the glaze without graininess
• Milk: thins the glaze to the perfect drizzling consistency
• Additional vanilla extract: enhances the glaze flavor

Step-by-Step Instructions

Prepare the Oven and Pan:

Set your oven to 325°F and thoroughly grease your bundt pan with butter making sure to get into all the crevices then dust with flour. This crucial step ensures your cake will release perfectly after baking.

Mix Dry Ingredients:

Whisk flour baking soda and salt together in a bowl until fully combined. This step distributes the leavening agent evenly throughout the dry ingredients for consistent texture.

Cream Butter and Sugar:

Beat softened butter and sugar for a full 4 minutes until noticeably lighter in color and fluffy. This incorporates air into the batter creating a lighter cake despite its rich ingredients.

Add Eggs and Vanilla:

Add eggs one at a time allowing each to fully incorporate before adding the next. This prevents the batter from breaking and ensures even distribution. Mix in vanilla extract until the batter looks smooth and cohesive.

Combine Wet and Dry Ingredients:

Add flour mixture in three parts alternating with buttermilk beginning and ending with flour. Mix just until the ingredients come together no more. Overmixing at this stage will develop too much gluten resulting in a tough cake.

Bake the Cake:

Pour batter into your prepared pan smoothing the top with a spatula. Bake for the full time watching for a golden brown top and a clean toothpick test. Allow to cool in the pan for exactly 10 minutes before turning out.

Make the Cream Cheese Glaze:

Beat room temperature cream cheese until completely smooth with no lumps. Gradually add powdered sugar and milk adjusting consistency by adding more milk if needed. The glaze should ribbon off your spoon but not be runny.

Glaze the Cake:

Wait until the cake is fully cooled to prevent the glaze from melting. Drizzle glaze in an even pattern around the cake allowing it to cascade down the sides naturally for a beautiful presentation.

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My grandmother always added an extra splash of vanilla to her pound cakes saying "vanilla is never something to skimp on." This small change makes all the difference in creating that memorable homemade flavor that keeps everyone coming back for more.

The Secret of Buttermilk

Buttermilk is the unsung hero of this recipe providing not just moisture but a complex tangy note that balances the sweetness. The acidity in buttermilk also reacts with the baking soda creating a more tender crumb. If you find yourself without buttermilk you can make a quick substitute by adding a tablespoon of white vinegar or lemon juice to a cup of regular milk and letting it sit for 5 minutes.

Serving Suggestions

This versatile cake shines in multiple settings. For a elegant dessert serve slices with fresh berries and a dollop of whipped cream. At brunch pair with coffee for a sophisticated sweet option. During summer months try serving slightly chilled with a scoop of vanilla ice cream for a refreshing treat. My family particularly loves it with a drizzle of warm caramel sauce during fall gatherings.

Storage Tips

This pound cake maintains its quality remarkably well. Store at room temperature in an airtight container for up to two days or refrigerate for up to five days. The cake actually becomes more moist after a day as the flavors meld together. If freezing wrap unglazed cake tightly in plastic wrap then aluminum foil and freeze for up to three months. Thaw overnight in the refrigerator and bring to room temperature before glazing and serving.

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Frequently Asked Questions About the Recipe

→ Can I make this cake without a bundt pan?

Yes! You can use a standard loaf pan instead of a bundt pan. You might need to adjust the baking time slightly - start checking for doneness around 55 minutes. For smaller portions, you could also divide the batter between two 8x4-inch loaf pans and reduce baking time to about 45-50 minutes.

→ How do I know when the pound cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown, and the cake may start to pull away slightly from the sides of the pan. Avoid opening the oven frequently while baking, as this can cause the cake to sink.

→ Can I make this cake in advance?

Absolutely! The pound cake actually improves in flavor after a day. You can bake it up to 2 days in advance and store it at room temperature in an airtight container. For best results, add the cream cheese glaze shortly before serving. The unglazed cake can also be frozen for up to 3 months.

→ What makes the buttermilk important in this cake?

Buttermilk serves several crucial functions: it adds a subtle tang that balances the sweetness, tenderizes the cake by breaking down gluten, and reacts with the baking soda to help the cake rise. The acidity of buttermilk also helps create a fine, soft crumb structure that's characteristic of excellent pound cakes.

→ How can I thicken or thin the cream cheese glaze?

To thicken the glaze, add more powdered sugar, one tablespoon at a time. To thin it, add more milk, one teaspoon at a time. The perfect consistency should allow the glaze to slowly drip down the sides of the cake when poured. Let the glaze sit for a few minutes after mixing to accurately gauge its thickness.

→ What are some flavor variations I could try?

This versatile cake is a perfect canvas for variations. Try adding lemon or orange zest to the batter for a citrus version, fold in fresh berries (tossed in flour to prevent sinking), add a teaspoon of almond extract for a nutty flavor, or incorporate a tablespoon of bourbon for a sophisticated twist. The cream cheese glaze can also be flavored with citrus zest, extracts, or a splash of liqueur.