This classic pound cake is rich, buttery, and finished with a sweet glaze that enhances its tender crumb. Perfect for serving at gatherings or enjoying with a cup of coffee, this recipe is simple to follow yet yields an impressive result. The soft texture and subtle almond flavor make it a timeless dessert.
Sometimes the best recipes are the ones that have stood the test of time, passed down through generations and perfected with just a few modern tweaks. This Easy Glazed Pound Cake is exactly that—a timeless classic that brings a touch of nostalgia with every bite. It’s the kind of cake that your grandmother might have made, the rich buttery aroma filling the house as it baked slowly in the oven.
The origins of pound cake date back to 18th-century Europe, where the name came from its traditional measurements: a pound each of butter, sugar, flour, and eggs. It was a cake of simplicity, made from ingredients that were easy to find and common in most kitchens. But what makes this recipe stand out is its luxurious glaze—a sweet, smooth finish that complements the dense, moist texture of the cake.
This recipe was born out of a desire to bring that old-fashioned cake into today’s kitchens while keeping it simple and easy. Using high-quality ingredients like fresh butter and eggs, and a hint of almond extract, this pound cake has a subtle sophistication that makes it perfect for everything from afternoon tea to holiday gatherings. The glaze, which adds a touch of sweetness, elevates the dessert, making it just as beautiful as it is delicious.
Whether you’re baking it for a special occasion or simply to enjoy with your morning coffee, this Easy Glazed Pound Cake is sure to become a favorite. It’s the kind of recipe that’s not just about the cake, but about the memories that are made when it’s shared.
Simple Butter Pound Cake with Icing
This classic butter pound cake is a rich, tender dessert with a simple glaze that makes it irresistible. Ideal for any event, it’s simple to prepare and absolutely delicious!
Ingredients
For the Pound Cake:
- unsalted butter, softened
- granulated sugar
- large eggs, at room temperature
- all-purpose flour
- baking powder
- salt
- whole milk
- vanilla extract
For the Glaze:
- powdered sugar
- milk
- vanilla extract
Ingredient Tip:
Make sure your butter and eggs are at room temperature to ensure a smooth batter and a tender, light crumb.
How to Make Butter Pound Cake
Preheat Oven:
Preheat your oven to 350°F. Grease and flour a 9×5-inch loaf pan or a 10-inch tube pan.
Make the Batter:
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2-3 minutes).
- Incorporate the eggs individually, ensuring to mix thoroughly after each addition.
- In another bowl, combine the flour, baking powder, and salt by whisking them together.
- Slowly incorporate the dry ingredients into the wet mixture, alternating with the milk, and begin and end with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract.
Bake:
- Transfer the batter into the prepared pan, leveling the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before moving it to a wire rack to cool completely.
Make the Glaze:
- Combine the powdered sugar, milk, and vanilla extract, whisking until the mixture is smooth.
- After the cake has cooled completely, drizzle the glaze over its surface.
Homemade Pound Cake FAQs
What Is Pound Cake?
Pound cake is a traditional dessert made with simple ingredients: butter, sugar, eggs, and flour. It gets its name from the original recipe, which called for a pound of each ingredient. Today’s recipes often adjust those proportions but still aim to maintain the dense, rich texture of the classic cake.
How does pound cake differ from regular cake?
Pound cake is denser and richer than regular cake due to the higher butter and egg content. Regular cakes typically have a lighter texture and may include leavening agents like baking powder or soda, which helps them rise more.
Why Is it called Pound Cake?
The name “pound cake” comes from the traditional method of making the cake, which originally used one pound each of butter, sugar, eggs, and flour. Over time, the recipe has been modified, but the name stuck.
What’s the best pan for a pound cake?
A 9×5-inch loaf pan or a 10-inch tube pan works best for a pound cake. A Bundt pan is also a popular choice and makes for a beautiful presentation.
What Makes a Pound Cake Tough?
Overmixing the batter can result in a tough pound cake. Mix the ingredients just until they are combined to avoid developing too much gluten, which can make the cake dense and chewy.
Can Pound cake be frozen?
Yes! Pound cake freezes beautifully. Wrap the cake tightly in plastic wrap and store it in a freezer-safe bag or container for up to 3 months. To thaw, let it sit at room temperature or in the refrigerator overnight.
Should Pound cake be refrigerated?
Pound cake can be stored at room temperature for up to 3-5 days, covered tightly. However, if you live in a warmer climate or want to extend its shelf life, you can refrigerate it. Be aware that refrigerating the cake may cause it to dry out more quickly.
Favorite Pound Cake Toppings
While this simple glaze is delicious, you can also top your pound cake with:
- Fresh berries
- Whipped cream
- Lemon or orange zest
- A dusting of powdered sugar
- Chocolate ganache
Pound Cake Variations to Try
- Lemon Pound Cake: Add 2 tablespoons of fresh lemon juice and zest to the batter, and use a lemon glaze instead.
- Chocolate Pound Cake: Replace ½ cup of the flour with cocoa powder for a rich chocolate twist.
- Marble Pound Cake: Swirl in melted chocolate or cocoa batter for a marble effect.
- Almond Pound Cake: Substitute the vanilla extract with almond extract for a nutty flavor.
- Coconut Pound Cake: Add ½ cup shredded coconut to the batter for a tropical flavor, and drizzle with a coconut glaze.
Easy Glazed Pound Cake
Ingredients
For the Pound Cake:
- 1 pound unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs at room temperature
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract optional; can be replaced with 1 more teaspoon of vanilla extract
For the Glaze:
- 1 cup confectioners’ sugar
- 1 tablespoon whole milk more if needed for consistency
Instructions
Preheat the Oven:
- Preheat your oven to 325°F. Thoroughly grease and flour a 12-cup Bundt pan and a mini loaf pan (for excess batter). Alternatively, you can use a 10-inch tube pan.
Make the Batter:
- In a stand mixer with a paddle attachment (or with a hand mixer), cream the softened butter on medium-high speed for about 2 minutes, until light and fluffy.
- Gradually add the sugar and keep beating for an additional 2 minutes until well blended.
- Add the eggs one at a time, making sure to mix thoroughly after each one. Be sure to scrape down the sides of the bowl as necessary.
Incorporate the Dry Ingredients:
- Add the flour and milk to the mixture alternately, beginning and ending with the flour. Mix on medium-low speed until just combined. Avoid overmixing.
- Stir in the salt, vanilla, and almond extract until the batter is smooth.
Bake:
- Transfer the batter into the prepared pans, using a spatula to smooth the top. Fill the pans about 75% full, as this cake doesn’t rise as much as a traditional cake.
- Bake for about 1 hour and 15 minutes, or until a toothpick inserted comes out clean or with a few moist crumbs. Begin checking at the 1-hour mark. (The mini loaf should be done after about 47 minutes.)
- Let the cake cool in the pan for 30 minutes before turning it out onto a serving plate to cool completely.
Prepare the Glaze:
- In a small bowl, mix confectioners’ sugar and 1 tablespoon of milk, adding more milk as necessary to achieve a pourable consistency.
- Drizzle the glaze evenly over the cooled cake before serving.
Notes
- If your Bundt or tube pan cannot accommodate all the batter, you can use a mini loaf pan for the extra or simply discard the small amount that remains.
- Store the cake at room temperature for a maximum of 5 days. While the glaze can be left at room temp, refrigerating the cake may cause it to dry out faster.
- Start checking the cake at 1 hour to avoid overbaking, which can make the cake dry.
Nutritional Information
Per Serving (1 slice)- Calories: 666
- Carbohydrates: 84g
- Protein: 7g
- Fat: 34g
- Saturated Fat: 20g
- Cholesterol: 176mg
- Sodium: 227mg
- Fiber: 1g
- Sugar: 60g
This Simple Butter Pound Cake with Icing is a delightful, classic dessert that never goes out of style. With its rich buttery flavor, tender crumb, and sweet glaze, it’s perfect for any occasion, whether you’re serving it at a family gathering or enjoying a slice with your afternoon tea. The versatility of this pound cake allows you to experiment with toppings and variations, making it a recipe you’ll come back to time and time again. Easy to prepare, delicious to taste, and always a crowd-pleaser, this pound cake is a must-try for any home baker!
