Vanilla Buttermilk Pound Cake with Vanilla Buttermilk Glaze

A classic, tender, and moist pound cake with a sweet, tangy glaze—perfect for tea time, brunch, or dessert!

Ingredients

For the Pound Cake:

• 1 ½ cups (3 sticks / 340g) unsalted butter, softened

• 2 ½ cups (500g) granulated sugar

• 5 large eggs, room temperature

• 3 cups (360g) all-purpose flour, sifted

• ½ tsp baking powder

• ½ tsp salt

• 1 cup (240ml) buttermilk, room temperature

• 2 tsp pure vanilla extract

For the Vanilla Buttermilk Glaze:

• 1 ½ cups (180g) powdered sugar, sifted

• 2-3 tbsp buttermilk

• 1 tsp vanilla extract

• Pinch of salt

(Optional: Substitute with Cream Cheese Glaze—see notes below!)

Instructions

1. Make the Pound Cake:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-12 cup Bundt pan (or two loaf pans).

2. Cream butter & sugar until light and fluffy (~5 mins).

3. Add eggs one at a time, mixing well after each.

4. Whisk dry ingredients (flour, baking powder, salt) in a separate bowl.

5. Alternate adding dry mix and buttermilk to batter, starting/ending with flour. Mix until just combined.

6. Stir in vanilla.

7. Pour into pan and bake 60-75 mins, until a toothpick comes out clean.

8. Cool 15 mins in pan, then transfer to a wire rack.

2. Make the Glaze:

• Whisk powdered sugar, buttermilk, vanilla, and salt until smooth. Adjust thickness with more sugar (thicker) or buttermilk (thinner).

• Drizzle over cooled cake.

Cream Cheese Glaze Variation

• Mix 4 oz (113g) softened cream cheese, 1 cup (120g) powdered sugar, 1 tsp vanilla, and 2-3 tbsp milk until smooth.

Tips for Success

✔ Room-temperature ingredients prevent curdling.
✔ Don’t overmix after adding flour—keeps cake tender.
✔ Bake low & slow for even cooking (no domed cracks!).
✔ Soak with syrup (optional): Brush warm cake with a mix of 2 tbsp buttermilk + 1 tbsp sugar for extra moisture.

Serving Suggestion

Pair with fresh berries, whipped cream, or a sprinkle of lemon zest. Enjoy!