Easy Glazed Pound Cake
User Reviews
4.6
168 reviews
Excellent
Easy Glazed Pound Cake
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Finally a homemade pound cake that isn't dry!! This EASY, buttery, velvety pound cake will be the star of your next party or celebration!
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Ingredients
Pound Cake
- 1 pound Horizon Organic Unsalted Butter softened
- 3 cups organic granulated sugar
- 6 Horizon Organic Large Eggs at room temp
- 3 cups organic all-purpose flour
- 1 cup Horizon Organic Whole Milk
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract may be omitted and use 3 teaspoons vanilla extract instead
Glaze
- 1 cup confectioners’ sugar
- 1 tablespoon Horizon Organic Whole Milk or as needed for consistency
Instructions
For the Pound Cake:
- Preheat oven to 325F and spray a 12-cup Bundt pan plus 1 mini loaf pan (for the excess batter) OR a 10-inch tube pan very well with floured cooking spray, or grease and flour the pan; set aside.
- To the bowl of a stand mixer fitted with the paddle attachment (or handheld electric mixer), add the butter and cream on medium-high speed until fluffy, about 2 minutes.
- Add the sugar and and beat until smooth and incorporated, about 2 minutes.
- Add the eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as necessary.
- Add the flour and milk, alternately, while beating on medium-low speed to incorporate; don’t overmix.
- Add the salt, extracts, and beat until just combined.
- Turn batter out into prepared pans, smoothing the tops lightly with a spatula.
- Bake for about 1 hour 15 minutes (and I baked my mini loaf for 47 minutes). Start checking at 1 hour and bake until done, whatever that means in your oven and with your pans, until a toothpick comes out clean or with a few moist crumbs but no batter. Do not overbake.
- Allow cake to cool in pan for about 30 minutes before inverting it onto a serving platter to cool completely.
For the Glaze:
- To a small bowl, add the confectioners’ sugar, milk, and whisk to combine.
- Evenly drizzle the glaze down the sides of the cake before serving.
Notes
- Note – this pound cake does not rise as much as a normal cake so if you would normally fill a cake pan about 50-60% full, you can fill to about 75% with the pound cake batter. Based on the types of pans you have, you may be able to fit it all in one pan or you may need to use a mini loaf pan for the excess, or you can simply discard the extra small amount of batter if it will not comfortably fit in your pan.
- Cake will keep for up to 5 days at room temp. I am comfortable storing glazed items at room temp but if you are not, store in the fridge, noting the cake will be more prone to drying out.
Nutrition Information
Show Details
Serving
1
Calories
666kcal
(33%)
Carbohydrates
84g
(28%)
Protein
7g
(14%)
Fat
34g
(52%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
12g
Cholesterol
176mg
(59%)
Sodium
227mg
(9%)
Fiber
1g
(4%)
Sugar
60g
(120%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 666 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 666kcal | 33% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 12g | 71% |
| Cholesterol | 176mg | 59% |
| Sodium | 227mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 60g | 120% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
168 reviews
Excellent
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