Southern Buttermilk Pound Cake with Vanilla Glaze

By AislePrompt Editorial · Published 2026-05-01 · Updated 2026-05-01

A dense and tender buttermilk pound cake with a smooth vanilla glaze, combining Southern charm with classic flavors. This American-inspired recipe, ready in about 90 minutes, layers unsalted butter, granulated sugar, large eggs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 380 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup softened unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup buttermilk
• 2 tsp vanilla extract
• 1 cup powdered sugar
• 2 tbsp milk

The bakeware we’d bake this in → Best Bakeware Sets in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 325°F. Grease and flour a 9x5-inch loaf pan. In a large bowl, cream together 1 cup softened unsalted butter and 1 1/2 cups granulated sugar on medium speed until light and fluffy, about 4 minutes.
2. Step 2: Add 4 large eggs one at a time, beating well after each addition. In a separate bowl, whisk 2 cups all-purpose flour, 1 1/2 tsp baking powder, and 1/4 tsp salt.
3. Step 3: Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with dry ingredients. Stir in 2 tsp vanilla extract until just combined.
4. Step 4: Pour batter into the prepared loaf pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack.
5. Step 5: For the glaze, whisk together 1 cup powdered sugar and 2 tbsp milk until smooth. Drizzle the glaze over the cooled cake and allow it to set before slicing.