Vanilla Pound Cake
Course: DessertCuisine: American/European Traditional8-10
servings20
minutes480
kcal70
minutesThis Vanilla Pound Cake is a buttery masterpiece with a tight, velvety crumb and a rich, golden crust. Simple yet sophisticated, it features a double dose of vanilla both in the dense, tender cake and the sweet, creamy glaze making it the perfect companion for a morning coffee or an elegant afternoon tea.
Ingredients
For the cake:
1 1/2 cups sugar
1 cup unsalted butter
1 tablespoon vanilla extract
4 large eggs
2 cups all-purpose flour
For the vanilla glaze
3 tablespoons butter, melted
1 cup powdered sugar
2 teaspoons vanilla extract
2 to 3 tablespoons milk
Directions
Prepare Oven and Pan: Preheat oven to 350°F. Butter and line an 8 1/2x4 1/2-inch loaf pan with parchment paper, creating a sling.
Cream Butter and Sugar: In a large bowl, beat the butter, sugar, and vanilla extract on medium-high speed using a hand or stand mixer. Beat for about 8 minutes until the mixture is exceptionally light and fluffy. Scrape the bowl and beat for 30 more seconds.
Incorporate Eggs: Add the eggs one at a time. Ensure each egg is fully incorporated and scrape down the sides of the bowl before adding the next one.
Mix in Flour: Set the mixer to low and add the flour. Mix only until the batter just forms; it’s okay to see a few streaks of flour.
Fold and Smooth: Use a spatula to gently fold the thick batter until smooth. Scoop it into the loaf pan. To remove air bubbles, drag a butter knife through the batter in a zigzag motion, then smooth the top.
Bake: Bake for 60 to 70 minutes. The cake is done when a toothpick inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 15 minutes. Run a knife around the edges, then use the parchment sling to lift it out. Place it on a wire rack to cool completely.
Make the Glaze: Whisk together the melted butter, powdered sugar, and vanilla. Add milk one tablespoon at a time until you reach a smooth, pourable consistency.
Finish: Pour the glaze over the cooled cake. Serve immediately or let the glaze set before slicing.
