Easy Glazed Pound Cake
User Reviews
4.6
Easy Glazed Pound Cake
Description
The recipe creates a traditional pound cake beginning with creaming butter and sugar for fluffiness, then gradually incorporating eggs and alternating flour and milk to maintain moisture. Vanilla and almond extracts add aromatic depth. The batter is poured into a greased and floured Bundt or tube pan and baked slowly to develop a golden crust without overbrowning. The cake is baked approximately one hour and fifteen minutes until set and a toothpick comes out clean.
Once cooled, the cake is finished with a simple glaze made from confectioners’ sugar and milk, applied thinly to add sweetness and a slight sheen. The dense crumb yields a moist slice suitable for serving plain or with accompaniments like tea or coffee. The flavor balance hinges on the butter richness and the gentle vanilla and almond notes.
The cake batter can be adjusted in volume depending on pan size; filling about 75% full works well for this denser batter to avoid overflow. Store the glazed cake at room temperature for up to five days to preserve moisture, or refrigerate if preferred, although refrigeration may dry the cake. The recipe notes avoiding overfilling pans and alternative pan sizes for leftover batter.
Ingredients
Pound Cake
- 1 pound butter softened, Horizon Organic brand, unsalted
- 3 cups granulated sugar organic
- 6 egg at room temp, Horizon Organic Large
- 3 cups all-purpose flour organic
- 1 cup whole milk Horizon Organic
- 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 whole milk or as needed for consistency, Horizon Organic
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
- Fill your cake pan about 75% full with batter to accommodate the dense pound cake and avoid overflow during baking.
- If you have excess batter, use a smaller mini loaf pan or discard the small extra amount; do not overfill the main pan.
- Store the glazed cake at room temperature for up to five days to keep it moist, or refrigerate if preferred with attention to drying.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.6
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