I love baking classic desserts that bring comfort and joy. One of my all-time favorites is the Vanilla Glazed Pound Cake. This cake is rich, moist, and full of warm vanilla flavor.
The Vanilla Glazed Pound Cake itself has a tender crumb, thanks to a perfect balance of butter, sour cream, and buttermilk.
I always make sure to add a simple yet luscious vanilla glaze on top. The glaze adds a sweet, silky finish that makes every bite irresistible.
When I bake this Vanilla Glazed Pound Cake, my kitchen fills with a heavenly aroma that invites everyone to the table.
It’s a perfect treat for any occasion whether a quiet afternoon or a special gathering. I enjoy sharing this Vanilla Glazed Pound Cake because it’s both easy to make and impressive to serve.
Why We Love This Recipe
I love this Vanilla Glazed Pound Cake recipe because it’s simple yet incredibly flavorful. The cake is rich and moist, with just the right balance of sweetness and vanilla.
The glaze adds a beautiful shine and extra touch of sweetness that makes every bite special. Vanilla Glazed Pound Cake perfect for any occasion and always brings comfort and happiness. This recipe feels like a warm hug in dessert form!
How To Prepare Vanilla Glazed Pound Cake?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Course: Dessert / Snack
Cuisine: American
Calories: Approximately 350 kcal per slice (depends on slice size)
Yield: 10 slices
Kitchen Utensils Needed
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9×5 inch)
- Cooling rack
- Small saucepan
- Whisk
Ingredients
For the Cake:
- 1 ½ cups granulated sugar
- 2 sticks (1 cup) unsalted butter, softened to room temperature
- 1 cup buttermilk, at room temperature
- ½ cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
For the Vanilla Glaze:
- 3 tablespoons unsalted butter
- 2 tablespoons whole milk
- 1 cup powdered sugar, sifted
- 1 teaspoon pure vanilla extract
Instructions
1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your loaf pan thoroughly with butter and lightly dust it with flour to prevent sticking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and sea salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until the mixture is light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
5. Combine Wet and Dry: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix gently after each addition. Fold in the sour cream until just combined.
6. Bake and Cool: Pour the batter into the prepared loaf pan. Bake in the oven for about 60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 15 minutes before transferring to a cooling rack.
7. Prepare Vanilla Glaze: In a small saucepan over low heat, melt the butter and milk together. Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
8. Glaze the Cake: Once the cake is completely cooled, drizzle the vanilla glaze evenly over the top. Allow the glaze to set for 10-15 minutes before slicing and serving.
What Makes This The Perfect Vanilla Pound Cake?
What makes this the perfect Vanilla Pound Cake is its moist, tender crumb and rich buttery flavor balanced with just the right amount of vanilla.
The combination of buttermilk and sour cream keeps the cake soft and adds a subtle tang that cuts through the sweetness.
The vanilla glaze on top seals in moisture while adding a smooth, sweet finish. Every bite melts in your mouth, making it a timeless classic that’s both comforting and elegant.
Tips For Best Results
1. Starting with butter, eggs, and milk at room temperature helps everything blend better and gives the cake a smooth texture.
2. Avoid mixing too long after adding the flour. Gentle mixing keeps the cake light and prevents it from becoming dense.
3. Sifting helps remove lumps and aerates the flour, making the cake fluffier and more delicate.
4. Accurate measuring of flour, sugar, and liquids ensures the cake turns out perfectly every time.
5. Wait until the cake is completely cool before pouring the glaze. This helps the glaze set nicely without sliding off.
When To Serve
This Vanilla Glazed Pound Cake is perfect to serve anytime you want a sweet treat. It works great for breakfast with coffee, as an afternoon snack, or as a simple dessert after dinner.
Vanilla Glazed Pound Cake also a lovely choice for celebrations, tea parties, or just when you need a little homemade comfort.
How Can I Serve More Delicious?
◆ Sprinkle with toasted nuts like almonds or pecans for a crunchy texture.
◆ Add a spread of fruit preserves such as apricot or cherry for extra sweetness.
◆ Serve alongside a cup of flavored tea like chain or Earl Grey for a cozy pairing.
◆ Top with a spoonful of Greek yogurt mixed with honey for a tangy contrast.
◆ Dust with cinnamon or cocoa powder for a subtle, warm flavor boost.
How To Store Leftovers
Keep your leftover Vanilla Glazed Pound Cake fresh by wrapping it securely in foil or plastic wrap. Store it in an airtight container to prevent it from drying out. It will stay good at room temperature for a few days.
For longer storage, freeze the wrapped cake in a freezer-safe bag for up to two months. Thaw it gently at room temperature before serving to enjoy its soft texture.
FAQs For Your Vanilla Glazed Pound Cake
Can I use regular milk instead of buttermilk?
Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar to mimic the acidity.
How do I know when the cake is fully baked?
Insert a toothpick into the center of the cake if it comes out clean or with just a few crumbs, the cake is done.
Can I make this cake dairy-free?
You can swap butter with a dairy-free alternative and use almond or oat milk with a bit of lemon juice instead of buttermilk.
How long does the glaze take to set?
The glaze usually sets within 10 to 15 minutes at room temperature.
Can I double the recipe?
Yes! Just use a larger pan or split the batter into two pans and adjust baking time accordingly.
Conclusion
Baking the Vanilla Glazed Pound Cake has always been a rewarding experience for me. The way the cake turns out moist and flavorful every time makes me proud.
I love how the vanilla glaze adds just the right amount of sweetness without overpowering the cake. Sharing this cake with friends and family brings me so much joy, and it’s always a hit.
I hope you give this Vanilla Glazed Pound Cake a try and enjoy the process as much as I do. I’m confident it will become one of your go-to desserts, just like it did for me. Happy baking!
More Vanilla Cake Recipes You’ll Love
Traditional Mexican Vanilla Cake
Vanilla Bourbon Cake – Slice of Heaven
Vanilla Pudding Bundt Cake – Best Option
Sugar-Free Vanilla Cake Recipe || Healthy
Amazing Vanilla Cake Sprinkles
Vanilla Glazed Pound Cake
Equipment
- Mixing bowls (2)
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Loaf pan (9×5 inch)
- Cooling rack
- Small saucepan
- Whisk
Ingredients
- For the Cake:
- 1 ½ cups granulated sugar
- 2 sticks 1 cup unsalted butter, softened to room temperature
- 1 cup buttermilk at room temperature
- ½ cup sour cream
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 4 large eggs at room temperature
- 2 teaspoons pure vanilla extract
For the Vanilla Glaze:
- 3 tablespoons unsalted butter
- 2 tablespoons whole milk
- 1 cup powdered sugar sifted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease your loaf pan thoroughly with butter and lightly dust it with flour to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking soda, and sea salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer or whisk until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Stir in the vanilla extract.
- Combine Wet and Dry: Alternately add the flour mixture and buttermilk to the batter, starting and ending with the flour mixture. Mix gently after each addition. Fold in the sour cream until just combined.
- Bake and Cool: Pour the batter into the prepared loaf pan. Bake in the oven for about 60 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 15 minutes before transferring to a cooling rack.
- Prepare Vanilla Glaze: In a small saucepan over low heat, melt the butter and milk together. Remove from heat and whisk in powdered sugar and vanilla extract until smooth.
- Glaze the Cake: Once the cake is completely cooled, drizzle the vanilla glaze evenly over the top. Allow the glaze to set for 10-15 minutes before slicing and serving.