This Glazed Vanilla Pound Cake recipe is a truly special treat, offering a perfect balance of dense, moist cake and a sweet, simple glaze. It’s a foundational vanilla cake recipe that’s surprisingly easy to master, even if you’re new to baking.
Key Ingredients & Substitutions
- All-Purpose Flour: For a gluten-free option, use a 1:1 gluten-free baking blend.
- Granulated Sugar: You can use light brown sugar for a slightly deeper, caramel-like flavor.
- Unsalted Butter: Margarine can be used, but butter offers superior flavor. Ensure it’s softened.
- Large Eggs: For a vegan alternative, use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water per egg).
- Pure Vanilla Extract: Essential for that classic vanilla cake flavor. Do not skip or substitute with imitation.
- Milk: Any dairy or non-dairy milk (almond, soy, oat) works well.
- Powdered Sugar: Used exclusively for the glaze.
Ingredients
For the Pound Cake:
- 1 ½ cups (3 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup milk, at room temperature
For the Glaze:
- 2 cups powdered sugar
- 4-6 tablespoons milk or cream
- 1 teaspoon pure vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Servings: 12-16 slices
- Tools Needed: 9×13 inch baking pan or a 10-cup Bundt pan, electric mixer, whisk, mixing bowls.
Step-by-Step Instructions
1. Prepare Your Pan and Oven
Preheat your oven to 325°F (160°C). Grease and flour your 9×13 inch baking pan or Bundt pan thoroughly. This step is crucial for preventing your vanilla cake from sticking.
2. Cream Butter and Sugar
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes, creating a well-aerated base for your vanilla cake recipe.
3. Add Eggs and Vanilla
Incorporate the eggs one at a time, beating well after each addition. Stir in the pure vanilla extract until just combined. The mixture might look slightly curdled, but this is normal.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt. This ensures all the dry ingredients are evenly distributed, contributing to the perfect texture of your vanilla cake.
5. Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix on low speed until just combined, being careful not to overmix the batter.
6. Bake the Pound Cake
Pour the batter into your prepared pan and spread it evenly. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Let the vanilla cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
7. Prepare the Glaze
While the cake cools, whisk together the powdered sugar, milk (or cream), and vanilla extract in a small bowl until smooth. Adjust the consistency by adding more liquid for a thinner glaze or more powdered sugar for a thicker one.
8. Glaze the Cooled Cake
Once the pound cake is completely cool, drizzle the glaze evenly over the top. Allow the glaze to set for about 15-20 minutes before slicing and serving this delightful vanilla cake.
Variation Ideas
- Lemon Zest: Add 2 tablespoons of lemon zest to the batter for a bright, citrusy twist on this vanilla cake recipe.
- Chocolate Chips: Fold in 1 cup of mini chocolate chips into the batter before baking.
- Almond Extract: Substitute half of the vanilla extract with almond extract for a different flavor profile.
- Coconut: Mix in ½ cup shredded coconut into the batter, and sprinkle more on top of the glaze.
Storage Instructions
Store your Glazed Vanilla Pound Cake at room temperature in an airtight container for up to 4-5 days. You can also freeze individual slices, wrapped tightly, for up to 2 months. Thaw frozen cake slices at room temperature before serving.
Frequently Asked Questions
- Why is my pound cake dry?
You likely overbaked it, or used too much flour. Ensure you measure accurately and do not overmix the batter.
- Can I use cold ingredients?
No, using room temperature butter, eggs, and milk is crucial for a smooth batter and a moist vanilla cake. Cold ingredients can cause the batter to curdle and affect the texture.
- What kind of pan is best for this vanilla cake recipe?
A 9×13 inch rectangular baking pan or a 10-cup Bundt pan works perfectly for this vanilla cake.
- Can I make this pound cake ahead of time?
Yes, this vanilla cake can be baked a day in advance. Store it covered at room temperature and glaze it just before serving.
- How do I prevent the glaze from being too thin or thick?
Adjust the consistency by adding milk or powdered sugar a little at a time until you reach your desired drizzle consistency.
- My pound cake sank in the middle, what happened?
This can happen if the cake is underbaked, the oven door is opened too early, or if there’s too much leavening agent. Ensure your oven temperature is accurate.