Delight in the simplicity and richness of this classic pound cake, elevated with a sweet glaze that adds the perfect finishing touch. Whether you’re a baking novice or a seasoned pro, this recipe promises a deliciously moist and buttery cake that’s sure to impress.
Why This Recipe Works
- The perfect balance of butter, sugar, eggs, and flour ensures a moist and dense cake, true to the traditional pound cake formula.
- Adding a vanilla-infused glaze not only enhances the flavor but also adds a beautiful glossy finish that makes the cake visually appealing.
- Baking at a lower temperature allows the cake to cook evenly, preventing the edges from drying out before the center is done.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract
- For the glaze: 1 cup powdered sugar, 2 tablespoons milk, 1/2 teaspoon vanilla extract
Equipment Needed
- 9×5 inch loaf pan
- Electric mixer
- Mixing bowls
- Whisk
- Spatula
- Cooling rack
Instructions
Preheat and Prepare
Start by preheating your oven to 325°F (163°C). Grease your 9×5 inch loaf pan with butter or non-stick spray, then lightly dust with flour to ensure your cake releases easily after baking.
Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-4 minutes. This step is crucial for incorporating air into the batter, which helps the cake rise.
Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. The batter should be smooth and slightly increased in volume.
Combine Dry Ingredients
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, beginning and ending with the flour mixture. Mix until just combined to avoid overworking the batter.
Bake to Perfection
Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer to a cooling rack.
Prepare the Glaze
While the cake cools, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake, allowing it to set before slicing.
Tips and Tricks
For an even more flavorful cake, try browning the butter before adding it to the recipe. This adds a nutty depth that pairs beautifully with the sweet glaze. Ensure all ingredients are at room temperature to achieve a smooth, homogenous batter. If the glaze is too thick, add milk a teaspoon at a time until you reach the desired consistency. For a decorative touch, sprinkle the glazed cake with lemon zest or chopped nuts before the glaze sets.
Recipe Variations
- Lemon Pound Cake: Add the zest of one lemon to the batter and substitute lemon juice for the milk in the glaze for a citrusy twist.
- Chocolate Chip Pound Cake: Fold in 1 cup of chocolate chips into the batter before baking for a chocolatey surprise in every bite.
- Almond Pound Cake: Replace the vanilla extract with almond extract in both the cake and glaze for a nutty flavor profile.
Frequently Asked Questions
Can I use salted butter instead of unsalted?
Yes, you can use salted butter, but you may want to reduce the added salt in the recipe to avoid an overly salty cake. The general rule is to halve the amount of salt called for if using salted butter.
How do I store the pound cake?
Store the glazed pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the unglazed cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature and add the glaze before serving.
Why did my cake sink in the middle?
A cake may sink if it’s underbaked, if the oven temperature is too low, or if the batter is overmixed. Ensure your oven is properly preheated and test the cake for doneness with a toothpick before removing it from the oven.
Summary
This pound cake recipe with glaze is a foolproof way to bake a classic dessert that’s moist, buttery, and perfectly sweet. With simple ingredients and straightforward steps, it’s a delightful treat for any occasion.
