This Vanilla Glazed Pound Cake is incredibly moist, rich, and buttery with a tender crumb and a smooth, luscious vanilla glaze. The recipe is fully tried-and-tested, bakes beautifully in a bundt pan, and stays soft for days, perfect for holidays, gatherings, or simple weekend baking.

Ingredients

For the Pound Cake

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

1 cup whole milk, room temperature

For the Vanilla Glaze

2 cups powdered sugar

3 tablespoons melted butter

2–3 tablespoons milk

1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan.

Beat softened butter and sugar together for 3–4 minutes until pale and fluffy.

Add eggs one at a time, beating well after each addition. Mix in vanilla.

In a separate bowl, whisk flour, baking powder, and salt.

Add dry ingredients to the batter alternately with the milk, mixing just until combined.

Pour batter into the prepared bundt pan and smooth the top.

Bake for 55–65 minutes or until a toothpick inserted comes out clean.

Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.

For the glaze, whisk powdered sugar, melted butter, milk, and vanilla until smooth and pourable.

Drizzle over the cooled cake and let it set before slicing.

Tips

Use room-temperature ingredients for the best texture.

Do not overmix once flour is added.

If glaze is too thick, add 1 teaspoon of milk.

Perfect for freezing, wrap slices tightly.

Details

Prep Time: 15 mins

Cook Time: 1 hour

Total Time: 1 hour 15 mins

Serves: 12–14

Calories: ~380 per slice