Vanilla Buttermilk Pound Cake from Recipes Tasteful

Vanilla Buttermilk Pound Cake - made June 15, 2025 from Recipes Tasteful

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tablespoon vanilla extract

1 cup buttermilk

Cream Cheese Glaze

4 ounces cream cheese, softened

1/2 cup powdered sugar

1/4 cup milk

1/2 teaspoon vanilla extract

1. Preheat oven to 325 degrees F. Grease and flour a 9 x 5-inch loaf pan or Bundt pan.
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 3-4 minutes.
4. Add eggs, one at a time, beating on low speed after each addition. Mix in vanilla extract.
5. On low speed, alternately add flour in 3 additions and buttermilk in 2 additions, mixing until just combined after each addition and no floury streaks remain.
6. Pour batter into prepared pan and smooth top. Bake for 60-70 minutes or until toothpick inserted in the center comes out clean or with a few moist crumbs. Remove from oven and let cool for a few minutes before turning out onto serving plate.
7. Make the frosting: beat together cream cheese, powdered sugar, milk and vanilla extract until smooth. Pour over cooled cake. Serve immediately.

Unlike what the recipe says, I didn't make a cream cheese glaze for this one. Instead, I made a simple glaze with powdered sugar, vanilla extract and just enough milk for a slightly runny glaze. I don't like thick glazes as they're reminiscent of frosting, which I prefer to eat sparingly.  A runny glaze doesn't make for the prettiest of blog pictures but alas, this light touch works perfectly for me. It adds just enough sweetness to a buttery cake without overwhelming it.

I liked this cake. It has the perfect pound cake texture and as long as you use fresh butter (which is a must) and real vanilla extract, you'll get a nice buttery, vanilla flavor as well. Organic eggs don't hurt either and I was lucky enough to have some on hand to use for this cake.

If you prefer it plain, you can leave off the glaze entirely or else go with the original recipe and try the cream cheese glaze. Either way, it's a fantastic cake with the perfect pound cake texture.