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Classic Grandma’s Pound Cake Recipe with Easy Moist Vanilla Glaze

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A simple and moist classic pound cake recipe with a luscious vanilla glaze, perfect for any occasion and easy to make with basic pantry ingredients.

Ingredients

Scale
  • 1 cup (227 grams) unsalted butter, softened
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, room temperature
  • 3 cups (375 grams) all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons vanilla extract
  • ½ cup (120 ml) whole milk
  • For the Moist Vanilla Glaze:
  • 1 cup (120 grams) powdered sugar, sifted
  • 2–3 tablespoons (30–45 ml) whole milk or cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan thoroughly and line with parchment paper.
  2. In a large bowl, beat 1 cup softened unsalted butter with 2 cups granulated sugar using an electric mixer on medium speed for 4-5 minutes until pale and fluffy.
  3. Add 4 large eggs one at a time, beating well after each addition until smooth and silky.
  4. In a separate bowl, whisk together 3 cups sifted all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Add the flour mixture to the butter mixture in three parts, alternating with ½ cup whole milk, starting and ending with flour. Stir gently with a spatula or on low mixer speed. Add 2 teaspoons vanilla extract with the last milk addition.
  6. Pour batter into the prepared loaf pan and smooth the top. Tap the pan lightly on the counter to release air bubbles.
  7. Bake for 60-70 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if top browns too quickly.
  8. Let the cake rest in the pan on a wire rack for 15 minutes, then remove from pan and cool completely on the rack.
  9. Whisk 1 cup sifted powdered sugar with 2-3 tablespoons whole milk and 1 teaspoon vanilla extract until smooth and pourable.
  10. Drizzle the vanilla glaze evenly over the cooled cake. Let sit for at least 15 minutes before slicing.

Notes

Use softened but not melted butter to trap air for a light texture. Sift flour and powdered sugar to avoid lumps. Room temperature eggs prevent curdling. Mix gently after adding dry ingredients to avoid tough crumb. Use toothpick test for doneness. Let cake cool completely before glazing to prevent glaze from melting off. For clean slices, dip knife in hot water and wipe dry between cuts.

Nutrition

Keywords: pound cake, classic pound cake, vanilla glaze, moist cake, easy dessert, homemade cake, grandma's recipe

Find it online: https://eliplate.com/classic-grandmas-pound-cake-recipe-with-easy-moist-vanilla-glaze/