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4.6 from 168 votes

Easy Glazed Pound Cake

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!

Prep Time
15 mins
Cook Time
1 hr 15 mins
Cooling Time
2 hrs
Total Time
3 hrs 30 mins
Servings: 12
Calories: 666 kcal
Course: Cake
Cuisine: American

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:
    Cup of Yum
  1. 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.
  2. 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.
  3. Add the sugar and and beat until smooth and incorporated, about 2 minutes.
  4. Add the eggs, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as necessary.
  5. Add the flour and milk, alternately, while beating on medium-low speed to incorporate; don’t overmix.
  6. Add the salt, extracts, and beat until just combined.
  7. Turn batter out into prepared pans, smoothing the tops lightly with a spatula.
  8. 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.
  9. Allow cake to cool in pan for about 30 minutes before inverting it onto a serving platter to cool completely.
For the Glaze:
  1. To a small bowl, add the confectioners’ sugar, milk, and whisk to combine.
  2. 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

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

% 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.