---
title: "Classic Pound Cake with Vanilla Glaze"
url: https://save.cooking/@american_classic/classic-pound-cake-with-vanilla-glaze
author: Save.Cooking American Classics
author_profile: https://save.cooking/@american_classic
description: "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."
prep_time: 20 minutes
cook_time: 75 minutes
total_time: 95 minutes
servings: 10
tags: ["Eggs", "Baked", "Make Ahead", "Full Meal", "Dessert", "American"]
published: 2026-01-06
updated: 2026-01-14
---

# Classic Pound Cake with Vanilla Glaze

*Recipe by [@american_classic](https://save.cooking/@american_classic)*

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 hour 35 minutes | **Prep:** 20 minutes | **Cook:** 1 hour 15 minutes | **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.

## Tags

`Eggs`, `Baked`, `Make Ahead`, `Full Meal`, `Dessert`, `American`

---

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*View this recipe: [https://save.cooking/@american_classic/classic-pound-cake-with-vanilla-glaze](https://save.cooking/@american_classic/classic-pound-cake-with-vanilla-glaze)*