Classic Pound Cake with Vanilla Glaze
A true American classic: a buttery, tight-crumb pound cake baked until golden and finished with a simple vanilla glaze. This version uses the traditional creaming method for a fine, velvety texture and reliable rise.
Pound cake earned its name from an old-school ratio—one pound each of butter, sugar, eggs, and flour—designed to be easy to remember and consistently good. Over time, American bakers refined the method with careful creaming and a touch of vanilla for a lighter, more tender crumb. This recipe sticks to the classic spirit while giving you modern cues for perfect texture. Serve it plain, glazed, or alongside berries and whipped cream.
Total Time
1 hr 35 min
Prep Time
20 min
Cook Time
1 hr 15 min
Servings
10
Ingredients
Pound Cake
- •1 cup (226 g) unsalted butter, softened to cool room temperature, plus more for greasing the pan
- •3 cups (360 g) all-purpose flour, plus more for dusting the pan
- •1/2 teaspoon fine salt
- •1/2 teaspoon baking powder
- •2 cups (400 g) granulated sugar
- •4 large eggs, room temperature
- •2 teaspoons pure vanilla extract
- •1/2 cup (120 ml) whole milk, room temperature
Vanilla Glaze
- •1 cup (120 g) powdered sugar, sifted
- •1 1/2 to 2 1/2 tablespoons milk or heavy cream
- •1 teaspoon pure vanilla extract
- •Pinch of salt
Instructions
- 1
Heat the oven to 325°F (163°C). Grease a 9x5-inch loaf pan thoroughly, then dust with flour and tap out the excess (or line the bottom with parchment for extra insurance).
- 2
In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- 3
In a stand mixer fitted with the paddle (or a large bowl with a hand mixer), beat the butter on medium speed until smooth and creamy, about 1 minute. Add the sugar and cream on medium-high until noticeably lighter and fluffy, 3 to 5 minutes. Scrape down the bowl.
- 4
Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Beat in the vanilla.
- 5
With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk in 2 additions (begin and end with the dry ingredients). Mix just until the last streaks of flour disappear; do not overmix.
- 6
Scrape the batter into the prepared pan and smooth the top. Tap the pan gently on the counter to release any large air pockets.
- 7
Bake until deep golden and a toothpick inserted in the center comes out clean (or with a few moist crumbs), about 65 to 80 minutes. If the top is browning too quickly, loosely tent with foil for the last 15 to 20 minutes.
- 8
Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely before glazing.
- 9
Make the glaze: In a small bowl, whisk powdered sugar, 1 1/2 tablespoons milk (or cream), vanilla, and a pinch of salt until smooth. Add more milk a little at a time until the glaze is thick but pourable.
- 10
Drizzle the glaze over the cooled cake (on a rack set over a sheet pan or parchment). Let set for 10 to 15 minutes before slicing.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.