Vanilla Glazed Pound Cake has been a beloved favorite in my kitchen for years. The rich, buttery crumb paired with the sweet, velvety vanilla glaze creates a comforting and joyful experience every time.
I especially love how the real vanilla bean seeds lend a wonderful aroma and delicate speckles throughout the cake.
Baking Vanilla Glazed Pound Cake from scratch is truly satisfying, knowing that each ingredient comes together to make something wonderfully delicious.
The perfect harmony between the moist cake and silky glaze makes this dessert unforgettable. Now, I’m excited to share this Vanilla Glazed Pound Cake with you so you can enjoy this timeless treat right at home.
Why This Recipe Is A Must-Try?
This Vanilla Glazed Pound Cake is a must-try because it captures the essence of a classic pound cake while adding a luscious vanilla glaze that enhances every bite.
Using real vanilla bean seeds gives the cake an authentic, fragrant flavor that stands out from ordinary recipes.
The combination of sour cream and butter creates a tender, moist crumb that feels indulgent yet balanced.
Baking this Vanilla Glazed Pound Cake from scratch allows you to experience the simple joy of homemade baking.
How To Prepare Vanilla Glazed Pound Cake?
Preparation Time: 20 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Calories: Approximately 410 per slice
Yield: 12 slices
Kitchen Utensils Needed
- Stand mixer or electric hand mixer
- Mixing bowls
- Sifter
- Measuring cups and spoons
- Rubber spatula
- Loaf pan or Bundt pan (9×5-inch loaf or 10-inch Bundt)
- Whisk
- Wire cooling rack
Ingredients
For the Pound Cake:
- 1 ½ cups (300 g) granulated sugar
- 2 cups (240 g) cake flour, sifted
- 1 cup (226 g) unsalted butter, softened to room temperature
- 4 large eggs, at room temperature
- ½ cup (120 g) full-fat sour cream
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 vanilla bean, split lengthwise, seeds scraped out
For the Vanilla Glaze:
- 3 cups (360 g) confectioners’ sugar
- 3 to 4½ tablespoons whole milk
- ¼ teaspoon fine salt
- ½ tablespoon pure vanilla extract
Instructions
1. Preheat oven to 325°F (165°C). Grease and flour your loaf or Bundt pan thoroughly. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes until light and fluffy.
2. Add eggs one at a time, beating well after each addition. Scrape down the sides as needed. Add the scraped seeds from the vanilla bean and mix until evenly distributed. In a separate bowl, sift together cake flour, baking soda, and salt.
3. Add the dry ingredients to the wet mixture in three additions, alternating with sour cream. Start and end with dry ingredients. Mix until just combined—avoid over mixing.
4. Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
5. Allow cake to cool in the pan for 15 minutes, then remove and let cool completely on a wire rack before glazing.
6. In a medium bowl, whisk together the confectioners’ sugar, salt, and vanilla extract. Gradually add whole milk, 1 tablespoon at a time, until the glaze reaches a thick but pourable consistency.
7. Once the cake is fully cooled, drizzle the vanilla glaze generously over the top, allowing it to drip slightly over the sides. Let the glaze set for 20–30 minutes before slicing.
Best Serving Ideas
For a delightful serving experience, slice the Vanilla Glazed Pound Cake and enjoy it with a side of fresh fruit like strawberries or peaches to add natural sweetness and color.
It also pairs wonderfully with a cup of hot coffee or tea, making it ideal for breakfast or a cozy afternoon snack. For a richer treat, try spreading a little cream cheese frosting or mascarpone on each slice.
You can also serve Vanilla Glazed Pound Cake alongside a scoop of your favorite ice cream or a drizzle of caramel sauce to create a simple yet elegant dessert.
Optional Add-In’s And Variations
Optional Add-Ins
- Add ½ cup chopped walnuts, pecans, or almonds to the batter for extra crunch and flavor.
- Fold in ½ cup fresh blueberries, raspberries, or chopped strawberries for a fruity burst.
- Add 1 tablespoon of finely grated lemon, orange, or lime zest to the batter to brighten the flavor.
- Mix in ½ cup semi-sweet or white chocolate chips for a sweet surprise in every bite.
- Add ½ teaspoon ground cinnamon, nutmeg, or cardamom for a warm, cozy twist.
Variations
1. Lemon Glazed Pound Cake
Replace the vanilla extract in the glaze with fresh lemon juice and add lemon zest to the batter for a zesty cake.
2. Almond Pound Cake
Substitute the vanilla extract with almond extract both in the batter and glaze, and sprinkle sliced almonds on top.
3. Coconut Pound Cake
Add ½ cup shredded coconut to the batter and swap the milk in the glaze for coconut milk for a tropical flavor.
4. Chocolate Marble Pound Cake
Remove ¼ cup of flour and replace it with unsweetened cocoa powder. Swirl chocolate batter into the vanilla batter before baking.
5. Maple Glazed Pound Cake
Replace vanilla extract in the glaze with pure maple syrup and add a tablespoon of maple syrup to the batter for a rich, autumnal taste.
How Do I Store This Vanilla Glazed Pound Cake?
To store your Vanilla Glazed Pound Cake, keep it covered tightly with plastic wrap or in an airtight container at room temperature. It will stay fresh for up to 3 days.
For longer storage, refrigerate it for up to a week, but bring it to room temperature before serving for the best flavor and texture. Avoid storing it uncovered to prevent the glaze from drying out.
(FAQs) About Vanilla Glazed Pound Cake
Can I use regular all-purpose flour instead of cake flour?
Yes, but cake flour gives a lighter, softer texture. If using all-purpose flour, consider removing 2 tablespoons per cup and replacing with cornstarch to mimic cake flour.
Can I make the cake gluten-free?
Yes! Substitute the cake flour with a gluten-free baking flour blend, but check the blend includes xanthene’s gum or add it separately for structure.
How long does the glaze take to set?
The vanilla glaze usually sets within 30 minutes at room temperature, but avoid touching it until fully firm to keep it smooth.
Can I freeze the pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the fridge before glazing or serving.
Can I replace the sour cream with something else?
You can substitute sour cream with Greek yogurt or buttermilk in the same amount for similar moisture and tang.
Conclusion
I enjoyed making and sharing this Vanilla Glazed Pound Cake recipe with you. It’s a timeless dessert that brings warmth and sweetness to any occasion.
I hope you have as much fun baking Vanilla Glazed Pound Cake as I did, and that every bite brings you comfort and joy. Happy baking!
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Vanilla Glazed Pound Cake
Equipment
- Stand mixer or electric hand mixer
- Mixing bowls
- Sifter
- Measuring cups and spoons
- Rubber spatula
- Loaf pan or Bundt pan (9×5-inch loaf or 10-inch Bundt)
- Whisk
- Wire cooling rack
Ingredients
For the Pound Cake:
- 1 ½ cups 300 g granulated sugar
- 2 cups 240 g cake flour, sifted
- 1 cup 226 g unsalted butter, softened to room temperature
- 4 large eggs at room temperature
- ½ cup 120 g full-fat sour cream
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 vanilla bean split lengthwise, seeds scraped out
For the Vanilla Glaze:
- 3 cups 360 g confectioners’ sugar
- 3 to 4½ tablespoons whole milk
- ¼ teaspoon fine salt
- ½ tablespoon pure vanilla extract
Instructions
- Preheat oven to 325°F (165°C). Grease and flour your loaf or Bundt pan thoroughly. In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for about 3–4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition. Scrape down the sides as needed. Add the scraped seeds from the vanilla bean and mix until evenly distributed. In a separate bowl, sift together cake flour, baking soda, and salt.
- Add the dry ingredients to the wet mixture in three additions, alternating with sour cream. Start and end with dry ingredients. Mix until just combined—avoid over mixing.
- Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in the pan for 15 minutes, then remove and let cool completely on a wire rack before glazing.
- In a medium bowl, whisk together the confectioners’ sugar, salt, and vanilla extract. Gradually add whole milk, 1 tablespoon at a time, until the glaze reaches a thick but pourable consistency.
- Once the cake is fully cooled, drizzle the vanilla glaze generously over the top, allowing it to drip slightly over the sides. Let the glaze set for 20–30 minutes before slicing.