Here’s a classic pound cake recipe finished with your choice of a simple vanilla glaze or a richer icing. It’s buttery, dense, and just sweet enough — perfect for dessert, brunch, or with coffee.
Classic Pound Cake with Glaze or Icing
Yields: 1 standard loaf or bundt cake
Prep Time: 20 minutes
Bake Time: 55–70 minutes
Total Time: ~1 hour 30 minutes
Ingredients – Pound Cake:
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1 cup (226g) unsalted butter, softened
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1 2/3 cups (330g) granulated sugar
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4 large eggs, room temperature
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2 cups (250g) all-purpose flour
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1/2 teaspoon baking powder
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1/4 teaspoon salt
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1/2 cup whole milk (or buttermilk for a slightly tangier flavor)
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2 teaspoons vanilla extract
Instructions – Pound Cake:
1. Preheat Oven & Prepare Pan
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Preheat oven to 325°F (163°C).
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Grease and flour a standard loaf pan (9×5) or a 10–12 cup bundt pan.
2. Cream Butter and Sugar
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In a large mixing bowl, cream butter and sugar together until pale and fluffy (about 3–5 minutes).
3. Add Eggs
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Add eggs one at a time, beating well after each. Scrape down the bowl as needed.
4. Combine Dry Ingredients
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In a separate bowl, whisk together flour, baking powder, and salt.
5. Finish Batter
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Add the dry ingredients to the wet in three parts, alternating with milk.
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Stir in vanilla. Mix just until smooth — don’t overbeat.
6. Bake
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Pour batter into prepared pan and smooth the top.
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Bake for 55–70 minutes, depending on your pan and oven.
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It’s done when a toothpick inserted in the center comes out clean.
7. Cool
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Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
Option 1: Simple Vanilla Glaze
Ingredients:
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1 cup powdered sugar, sifted
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2–3 tablespoons milk or cream
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1/2 teaspoon vanilla extract
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Optional: pinch of salt
Instructions:
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Whisk together until smooth and pourable.
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Drizzle over the cooled cake. Let set for 10–15 minutes.
Option 2: Thicker Icing (Vanilla or Lemon)
Ingredients:
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1 1/2 cups powdered sugar
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2 tablespoons softened butter
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1 tablespoon milk or lemon juice
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1/2 teaspoon vanilla or lemon zest
Instructions:
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Beat all ingredients until thick and smooth. Add more milk for a thinner consistency.
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Spread over top of the cake with a spatula or spoon.
Tips:
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Don’t overbake — pound cake should be golden but moist inside.
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For extra moisture, brush warm cake with a simple syrup before glazing.
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Add-ins like lemon zest, almond extract, or sour cream can be used for variations.
Let me know if you’d like a lemon, chocolate, or cream cheese version — or one baked in a loaf pan with a crunch topping.
