Description
A reliable, dense, and buttery Southern pound cake featuring a rich vanilla bean glaze. This forgiving recipe yields a moist crumb that improves with time, making it perfect for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened to room temperature
- 1 ½ cups (300g) granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups (315g) all-purpose flour
- 1 teaspoon kosher salt
- 2 teaspoons vanilla bean paste (or pure vanilla extract)
- 2–3 tablespoons heavy cream
- 2 cups (240g) confectioners’ sugar, sifted
- 2 tablespoons unsalted butter, melted
- 1 teaspoon vanilla bean paste
- 2–4 tablespoons heavy cream
- Pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×5-inch loaf pan and line with parchment paper, leaving an overhang for easy removal. Dust with flour and tap out excess.
- In a large bowl, beat the softened butter and granulated sugar on medium-high speed for 5-7 minutes until pale, fluffy, and doubled in volume. Scrape down the sides of the bowl halfway through.
- Reduce mixer speed to medium. Add eggs one at a time, beating well after each addition to prevent curdling. Mix in the vanilla bean paste until combined.
- In a separate medium bowl, whisk together the flour and salt.
- With the mixer on low, add the flour mixture in three parts, alternating with the heavy cream (start and end with flour). Mix just until the flour disappears; do not overmix.
- Scrape the thick batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Tent with foil if browning too quickly.
- Let the cake cool in the pan for 10-15 minutes, then lift it out using the parchment sling and transfer to a wire rack to cool completely.
- While the cake cools, whisk together the sifted confectioners’ sugar, melted butter, vanilla bean paste, pinch of salt, and 2 tablespoons of heavy cream. Add more cream as needed for a drizzly consistency.
- Place the cooled cake on a wire rack over a baking sheet. Pour the glaze over the top, allowing it to drip down the sides. Let the glaze set for 15-20 minutes before slicing.
Notes
Ensure all ingredients, especially butter and eggs, are at room temperature for proper emulsification. Do not overmix the batter once flour is added to avoid a tough texture. The cake tastes better after sitting for a day. Store wrapped tightly at room temperature for up to 3 days, or freeze un-glazed for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28
- Sodium: 210
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 42
- Fiber: 1
- Protein: 5
Keywords: pound cake, vanilla bean glaze, southern dessert, easy baking, make ahead dessert, butter cake