Moist Butter Pound Cake with Glaze recipe that stays rich and soft, topped with a sweet, slightly crisp vanilla glaze:
Moist Butter Pound Cake with Vanilla Glaze
Cake Ingredients:
1 cup (226g) unsalted butter, softened
1½ cups (300g) granulated sugar
4 large eggs, room temperature
2 cups (240g) all-purpose flour, sifted
½ tsp baking powder
½ tsp salt
½ cup (120ml) whole milk, room temperature
1 tsp vanilla extract
Vanilla Glaze Ingredients:
1 cup (120g) powdered sugar, sifted
2–3 tbsp milk or heavy cream
½ tsp vanilla extract
Instructions:
Preheat oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan or bundt pan.
Cream butter and sugar together in a large bowl until pale and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each.
Sift together flour, baking powder, and salt. Set aside.
Add the flour mixture and milk alternately to the creamed mixture, starting and ending with flour. Mix just until combined.
Stir in vanilla extract.
Pour batter into the prepared pan. Bake for 60–70 minutes or until a toothpick comes out clean.
Cool cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the Glaze:
In a small bowl, whisk powdered sugar, milk (start with 2 tbsp), and vanilla until smooth. Add more milk for thinner consistency.
Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides.