Easy Glazed Pound Cake
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.
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