Vanilla Glazed Pound Cake Recipe

 Vanilla Glazed Pound Cake is a timeless dessert that combines buttery richness, a tender crumb, and a delicate glaze that adds both shine and sweetness. It’s the kind of cake that feels luxurious yet familiar—dense enough to satisfy, soft enough to melt in your mouth, and fragrant with vanilla and cream.


This pound cake is baked to golden perfection, with a slightly crisp crust that gives way to a moist, velvety interior. The glaze, made with powdered sugar and cream, drizzles over the top and settles into the crevices, creating a glossy finish and subtle sweetness that complements the cake’s buttery depth.

Perfect for serving with coffee, gifting to loved ones, or dressing up for special occasions, this cake is versatile and forgiving. It holds its shape beautifully, slices cleanly, and stays moist for days. The recipe includes tips for scaling, flavor variations, and presentation ideas to make it your own.
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🧺 INGREDIENTS:
For the Pound Cake:

    1 cup (225g) unsalted butter, softened
    1¾ cups (350g) granulated sugar
    4 large eggs, room temperature
    2½ cups (300g) all-purpose flour
    ½ teaspoon baking powder
    ½ teaspoon salt
    1 cup (240ml) whole milk or buttermilk
    1 tablespoon pure vanilla extract
    Optional: ½ teaspoon almond extract for depth

For the Vanilla Glaze:

    1 cup (120g) powdered sugar
    2–3 tablespoons heavy cream or milk
    ½ teaspoon vanilla extract
    Optional: pinch of salt or lemon juice for balance

🍽️ INSTRUCTION:

Step 1: Preheat and Prepare

    Preheat oven to 160°C (325°F).
    Grease and flour a 9×5-inch loaf pan or a bundt pan.
    Line the bottom with parchment paper for easy release.

Step 2: Cream Butter and Sugar

    In a large mixing bowl, beat softened butter until creamy and pale.
    Add granulated sugar gradually and beat for 3–5 minutes until light and fluffy.
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    Scrape down the sides of the bowl as needed.

Step 3: Add Eggs

    Add eggs one at a time, beating well after each addition.
    The mixture should be smooth and slightly thick.

Step 4: Mix Dry Ingredients

    In a separate bowl, whisk together flour, baking powder, and salt.
    Sift if needed for extra lightness.

Step 5: Combine Wet and Dry

    Add dry ingredients to the butter mixture in three parts, alternating with milk.
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    Begin and end with dry ingredients.
    Stir gently after each addition—do not overmix.
    Add vanilla extract and optional almond extract.

Step 6: Bake

    Pour batter into prepared pan and smooth the top.
    Tap the pan gently to release air bubbles.
    Bake for 60–75 minutes, or until a skewer inserted in the center comes out clean.
    If the top browns too quickly, tent with foil after 45 minutes.

Step 7: Cool

    Let cake cool in the pan for 15 minutes.
    Turn out onto a wire rack and cool completely before glazing.
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Step 8: Make the Glaze

    In a small bowl, whisk powdered sugar, cream, and vanilla until smooth.
    Adjust consistency with more cream or sugar as needed.
    Drizzle over cooled cake using a spoon or piping bag.
    Let glaze set for 10–15 minutes before slicing.

🍰 SERVINGS:

This ree yields 10–12 generous slices. For larger gatherings, double the recipe and use a bundt pan or two loaf pans. The cake slices cleanly and holds its shape, making it ideal for plating, packaging, or layering.

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📝 NOTE:

    Make-Ahead Friendly: The cake improves in flavor and texture after resting. Bake a day ahead and glaze before serving.
    Storage: Keep covered at room temperature for up to 4 days. Refrigerate for longer shelf life.
    Freezing: Wrap tightly in plastic and foil. Freeze for up to 2 months. Thaw at room temperature before serving.
    
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    Flavor Variations:
        Add citrus zest (lemon, orange) to the batter for brightness.
        Stir in ½ cup sour cream for extra moisture.
        Replace vanilla with maple or coconut extract for a twist.
    Texture Tips:
        Use room-temperature ingredients for even mixing.
        Do not overmix once flour is added—this ensures a tender crumb.
        Let the cake cool fully before glazing to prevent melting.
    Presentation Ideas:
        Dust with powdered sugar before serving.
        Top with fresh berries or edible flowers.
        Serve with whipped cream or fruit compote.

🍮 OTHER RECIPES TO COMPLEMENT:

These recipes pair beautifully with Vanilla Glazed Pound Cake, offering variety in flavor, texture, and occasion. They follow similar principles of elegance, comfort, and crowd-pleasing simplicity.
1. Lemon Blueberry Muffins

Moist muffins bursting with blueberries and lemon zest. Serve alongside pound cake for a brunch spread.
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2. Chocolate Ganache Tart

A rich, glossy tart with a crisp shell and velvety filling. Offers a deeper contrast to the lightness of pound cake.
3. Vanilla Bean Custard

A silky, egg-based dessert flavored with real vanilla. Serve chilled with pound cake slices.
4. Berry Compote

A quick stovetop sauce made with mixed berries, sugar, and lemon juice. Spoon over pound cake for a fruity finish.
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5. Coconut Cream Pudding

A tropical twist on classic pudding. Light, creamy, and perfect for layering with cake crumbs.
6. Spiced Chai Latte

Warm, aromatic tea made with milk, spices, and black tea. Complements the vanilla notes of the cake beautifully.
🎀 FINAL THOUGHTS:

Vanilla Glazed Pound Cake is more than a dessert—it’s a celebration of simplicity, craftsmanship, and comfort. Its golden hue, tender crumb, and sweet glaze make it a favorite across generations and cultures. Whether you’re baking for a quiet afternoon, a festive table, or a gift from the heart, this cake delivers warmth and joy in every slice.