Easy Vanilla Pound Cake with Glaze

Moist, easy and delicious Vanilla Pound Cake topped with a sugary glaze. Just a few ingredients to make this loaf cake.

Growing up, my grandma kept pound cakes in the house or someone would always drop her off one each week. When my grandma was halfway done with her first slice, she’d go back in for a second slice. Sitting with her and enjoying a slice of moist pound cake was one of my favorite things to do as a kid.

All Butter Pound Cake Recipe

• Heavy and Dense: This pound cake packs some weight as it should. Pound Cakes are meant to be a little dense.
• Moist: No dry pound cakes over here. This pound cake has a delicious buttery crumb and is perfectly moist.
• All Butter: Just like a traditional pound cake we are using all butter in this recipe.
• Sour Cream: Using full fat sour cream is what helps give this pound cake it’s moist crumb.

Now this isn’t your traditional pound cake recipe, this one is slightly better. The difference between this recipe and your southern pound cake recipe is that there isn’t a pound ingredients. This easy vanilla pound cake has a moister crumb than old school pound cake recipes. I also used cake flour in this pound cake recipe instead of all purpose flour.

How to make

Patience is key with this recipe because you’ll need to do a lot of mixing and scraping of the bowl. Start out with room temperature ingredients, I like to take my butter, eggs and sour cream out at least 2-3 hours before I start baking. In the bowl of a stand mixer, cream together softened butter, vanilla and sugar for at least 3-4 minutes. It should be almost white in color and fluffy. Next, scrape the bowl and spatula attachment to get all of the butter/sugar back in the bowl. Be sure to scrape the sides also.

Add the eggs one at a time being sure that each egg is incorporated before adding the next. It’s helpful to stop the mixer and scrape the sides of the bowl. Once all of the eggs are fully incorporated, add the flour and sour cream mixture alternating between the two. Scoop the batter into a 10×5 loaf pan. Bake for 55-65 minutes.

What you’ll need

• Cake Flour: I used cake flour because I felt like it produced a lighter crumb and the cake wasn’t overly heavy.
• Unsalted Butter: I like to take my butter out several hours in advanced to get it perfectly soft. If you don’t have that type of time, microwave the butter in increments of 5 seconds just until it softens.
• Baking Powder: Another non traditional ingredient in pound cake. But I love a big loaf cake with a good amount of height.
• Sugar: The perfectly ratio of sugar in this cake.
• Eggs: Room temperature eggs work best in any baking recipe. I typically put my eggs on the counter at least 3 hours ahead of time and that usually does the trick.
• Vanilla Extract: Because this is a vanilla pound cake.
• Salt: Super important to balance out all the sweetness.
• Sour Cream: This is what helps give the pound cake it’s moist crumb and texture.

Pound Cake Tips

Here are a few tips that I found to be the most helpful when making this recipe.

• Take your time when mixing the ingredients. I know it may seem tiresome to keep stopping the mixer but I promise you it makes such a big difference.
• Scrape the bowl and paddle attachment thoroughly. You want to be sure you have all of the ingredients fully incorporated.
• Work with room temperature ingredients. I can’t stress this enough, if your ingredients are too cold your batter will not come together properly.
• Be sure not to overmix. The last thing we want is a dry and crumbly pound cake. When mixing in the eggs, as soon as each addition is fully mixed in, stop the mixer and add the next. When adding the flour mix until just combined then stop the mixer, use a rubber spatula to scrape the sides and bottom of the bowl.
• Using the right pan. I use a 10×5 inch pan that I LOVE to make all of my loaf cake recipes in. If you don’t have one, you can certainly use two 8 inch loaf pans or one 9×5 inch pan. Note that the baking times will vary.

Can I freeze pound cake?

You sure can! It’s best to cut individual slices instead of freezing the whole loaf. Wrap each individual slice in plastic wrap then wrap with aluminum foil. Place the wrapped slices in a gallon size freezer bag and seal. Keep for up to 3 months in the freezer.

Looking for more loaf cake recipes?

Check out this Milk and Honey Cake or this Chocolate Marble Loaf Cake.