This Classic Vanilla Pound Cake With Glaze is a timeless dessert that brings together rich, buttery flavor with the warmth of pure vanilla. Its dense yet moist texture makes every bite delightful, while the simple glaze adds just the right touch of sweetness. Perfect for afternoon tea, special occasions, or as a comforting treat at any time of the day, this cake is as versatile as it is delicious. Easy to prepare with pantry staples, this recipe stands out for its simplicity and satisfying results. Whether you’re a seasoned baker or a beginner, this cake promises bakery-quality flavor in every slice.
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 4 large eggs, room temperature
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 1 tablespoon pure vanilla extract
For the Vanilla Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk (adjust for desired consistency)
- ½ teaspoon vanilla extract
Instructions
1. Preheat and prepare pan
Preheat your oven to 350°F (175°C). Grease and flour a standard 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Cream butter and sugar
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer. Mix on medium speed for about 4-5 minutes, or until the mixture becomes light and fluffy. This step is essential for creating a light texture.
3. Add eggs one at a time
Crack the eggs one by one into the batter, mixing well after each addition. Make sure the mixture stays smooth and creamy as you add the eggs to maintain consistency.
4. Combine dry ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening is evenly distributed throughout the batter.
5. Alternate mixing wet and dry ingredients
With your mixer on low, begin adding the flour mixture to the butter-egg mixture in three parts, alternating with the milk in two parts. Start and end with the flour mixture. Stir in the vanilla extract last, mixing just until everything is combined. Do not overmix, as that can lead to a tough cake.
6. Bake the cake
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover loosely with foil during the last 15 minutes of baking.
7. Cool completely
Remove the cake from the oven and let it rest in the pan for about 10-15 minutes. Then gently transfer it to a wire rack to cool completely before glazing. This prevents the glaze from melting and losing its texture.
8. Make the vanilla glaze
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. You can adjust the consistency by adding more milk for a thinner glaze or more sugar for a thicker one.
9. Drizzle the glaze
Once the cake is fully cooled, drizzle the glaze over the top using a spoon or pour it from a spouted cup. Allow it to set for 15-20 minutes before slicing.
10. Serve and enjoy
Slice and serve your classic vanilla pound cake with a cup of tea, coffee, or as a sweet finish to any meal. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.