Description
Soft, buttery pound cake topped with sweet vanilla glaze. Easy recipe for a moist, melt-in-your-mouth dessert everyone loves.
Ingredients
For the Pound Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 3 cups (360g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (240ml) whole milk, room temperature
For the Vanilla Glaze:
- 1 1/2 cups (180g) powdered sugar
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a loaf pan or bundt pan thoroughly to prevent sticking.
In a large mixing bowl, cream the softened butter and sugar together using an electric mixer. Beat for about 3–5 minutes until the mixture becomes light, fluffy, and pale in color.
Add the eggs one at a time, mixing well after each addition. This helps create a smooth and stable batter. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the flour mixture. Mix just until combined—do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely.
Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until smooth. Adjust the consistency as needed.
Once the cake is completely cooled, drizzle the glaze evenly over the top. Let it set before slicing.
Notes
Always use room temperature ingredients for the best texture. Cold butter or eggs can cause the batter to curdle, resulting in a dense cake. Also, avoid overmixing the batter, as it can make the cake tough instead of tender.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
Nutrition
- Calories: 320
- Sodium: 180mg
- Protein: 4g