Vanilla Glazed Pound Cake
Vanilla Glazed Pound Cake is a classic, dense, and buttery dessert with a moist, tender crumb. Flavored with rich vanilla extract, it’s baked until golden and topped with a smooth, sweet vanilla glaze that adds extra flavor and shine. Perfect with coffee or tea, this timeless treat is ideal for any occasion, from casual snacks to celebrations.
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.