Traditional Vanilla Pound Cake Slices with Sweet Glaze

There’s something comforting about a traditional vanilla pound cake. It’s buttery, soft, and rich without being overly sweet, and the simple vanilla glaze gives every slice a lovely finishing touch. This is the kind of cake that works just as well with an afternoon cup of tea as it does for a family dessert.

Prep time: 20 minutes

Bake time: 55–65 minutes

Serves: 10–12

Ingredients

For the vanilla pound cake

• 1 cup (225 g) unsalted butter, softened
• 1¼ cups (250 g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1¾ cups (220 g) all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (120 ml) whole milk, at room temperature

For the sweet vanilla glaze

• 1 cup (120 g) powdered sugar
• 2 tablespoons milk, plus more if needed
• ½ teaspoon vanilla extract
• Small pinch of salt

How to Make It

Start by heating your oven to 350°F (175°C). Grease a 9 × 5-inch loaf pan well, then line it with parchment paper so the finished cake lifts out easily.

In a large bowl, beat the softened butter and sugar together until pale and fluffy, about 3–4 minutes. This step is worth taking your time with because it helps create that tender, fine crumb you want in a good pound cake.

Beat in the eggs one at a time. Make sure each egg is mostly incorporated before adding the next. Mix in the vanilla.

In another bowl, whisk together the flour, baking powder, and salt. Add about a third of the flour mixture to the butter mixture and gently mix. Pour in half of the milk, mix again, and continue alternating the flour and milk until everything has just come together. Try not to overmix once the flour goes in.

Spread the batter evenly in your prepared loaf pan and smooth the top. Bake for 55–65 minutes. The cake should be golden brown, and a toothpick inserted into the center should come out clean or with a few soft crumbs attached.

Leave the cake in the pan for about 15 minutes before transferring it to a wire rack. Let it cool completely before adding the glaze.

Make the Sweet Glaze

Whisk the powdered sugar, 2 tablespoons of milk, vanilla, and a tiny pinch of salt together until smooth.

You’re looking for a glaze that is thick but still pours easily. If it seems too thick, add more milk one teaspoon at a time. If you accidentally make it too thin, simply whisk in a little more powdered sugar.

Drizzle the glaze over the completely cooled pound cake, allowing some of it to run naturally down the sides. Leave it for about 15–20 minutes so the glaze can set before slicing.

Serving and Storage

Cut the cake into generous slices and serve it at room temperature. It’s delicious on its own, but fresh strawberries or raspberries make a nice addition.

Keep leftover pound cake tightly covered at room temperature for up to 3 days. For longer storage, refrigerate it and bring individual slices back to room temperature before serving.

Baker’s tip: Room-temperature butter, eggs, and milk make a noticeable difference here. They blend together more smoothly and help give the cake its classic soft, buttery texture.