Vanilla Pound Cake with Vanilla Glaze Recipe

Introduction

This classic vanilla pound cake is rich, buttery, and perfectly moist. Infused with vanilla and topped with a smooth glaze, it’s an easy dessert that feels special enough for any occasion.

Ingredients

• 1 1/2 cups sugar
• 1 cup unsalted butter
• 1 tablespoon vanilla extract
• 4 large eggs
• 2 cups all-purpose flour

For the vanilla glaze:

• 3 tablespoons butter, melted
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons milk

Instructions

1. Step 1: Preheat the oven to 350°F. Butter and line an 8 1/2 x 4 1/2-inch loaf pan with parchment paper, creating a sling to lift the cake out easily.
2. Step 2: In a large bowl or stand mixer, beat sugar, butter, and vanilla extract on medium-high speed until light and fluffy, about 8 minutes. Scrape down the sides and beat for another 30 seconds.
3. Step 3: Add eggs one at a time, fully incorporating each before adding the next. Scrape down the bowl as needed.
4. Step 4: On low speed, mix in the flour until just combined with some streaks remaining. Finish folding the batter with a spatula. It should be thick.
5. Step 5: Spoon the batter into the prepared pan and smooth the surface. Run a table knife through the batter to release air bubbles, then smooth the top again.
6. Step 6: Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean.
7. Step 7: While still warm, run a thin knife around the edges, then cool the cake in the pan for 15 minutes before removing it. Cool completely on a wire rack.
8. Step 8: To make the glaze, whisk melted butter, powdered sugar, and vanilla extract together. Add milk one tablespoon at a time until smooth and pourable.
9. Step 9: Pour the glaze over the cooled cake. Serve immediately or wait for the glaze to set before storing.

Tips & Variations

• For extra moisture, use room temperature eggs and butter before starting.
• Try adding lemon zest or almond extract for a different flavor twist.
• Ensure not to overmix the flour to keep the cake tender and light.
• If you don’t have parchment paper, grease well and flour the pan instead.

Storage

Store the glazed cake covered with plastic wrap at room temperature for up to 5 days. For longer storage, wrap tightly in plastic and freeze for up to three months. Thaw overnight at room temperature before serving. Reheat gently if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit any added salt in the recipe to avoid making the cake too salty.

How do I know when the cake is done baking?

Insert a toothpick or cake tester into the center. If it comes out clean or with a few moist crumbs, the cake is ready.

Vanilla Pound Cake with Vanilla Glaze Recipe

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4.4 from 137 reviews

This classic Vanilla Pound Cake is a rich, buttery dessert with a delicate crumb and topped with a smooth vanilla glaze. Perfectly moist and flavorful, it makes an ideal treat for afternoon tea or as a simple yet elegant dessert.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 65 minutes
• Total Time: 1 hour 20 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• 1 1/2 cups sugar
• 1 cup unsalted butter
• 1 tablespoon vanilla extract
• 4 large eggs
• 2 cups all-purpose flour

For the Vanilla Glaze:

• 3 tablespoons butter, melted
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons milk

Instructions

1. Prep the oven and pan: Preheat your oven to 350°F. Butter and line an 8 1/2 by 4 1/2-inch loaf pan with parchment paper, creating a sling to easily lift the cake out later.
2. Beat the butter and sugar: Using an electric hand mixer or a stand mixer, beat the unsalted butter, sugar, and vanilla extract on medium-high speed until light and fluffy. This should take around 8 minutes. Stop to scrape down the bowl, then beat for an additional 30 seconds to ensure everything is well combined.
3. Beat in the eggs: Add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Scrape down the bowl between additions for uniform mixing.
4. Mix in the flour: With the mixer on low speed, add the all-purpose flour and mix just until the batter comes together. Some streaks of flour may remain. Use a spatula to gently fold the batter until it is thick and uniform.
5. Bake the cake: Pour the batter into the prepared loaf pan and smooth the top. To release any trapped air bubbles, gently drag a table knife through the batter, then smooth the top again. Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
6. Cool the cake: Once baked, remove the cake from the oven and run a thin knife around the edges while still warm. Let it cool in the pan for 15 minutes before unmolding onto a wire rack to cool completely.
7. Make the glaze: While the cake cools, whisk together melted butter, powdered sugar, and vanilla extract. Add milk one tablespoon at a time until the glaze reaches a smooth, pourable consistency.
8. Glaze and serve: Pour the vanilla glaze over the cooled cake. You can serve the cake immediately or wait for the glaze to dry. Store covered with plastic wrap on the counter for up to 5 days, or freeze tightly wrapped for up to three months.

Notes

• Use room temperature butter and eggs for better creaming and batter consistency.
• Do not overmix the flour into the batter to keep the pound cake tender and moist.
• Adjust milk quantity in the glaze to get your preferred thickness—less for thicker glaze, more for a thinner glaze.
• Ensure the cake is completely cool before glazing to prevent the glaze from running off.
• For a flavor twist, consider adding lemon zest to the batter or glaze.

Keywords: vanilla pound cake, vanilla glaze, classic pound cake recipe, loaf cake, buttery cake