Description
This Creamy Vanilla Pound Cake is a nostalgic treat with rich buttery flavors and a glossy glaze, perfect for any occasion.
Ingredients
Scale
- 2 cups All-Purpose Flour (Can substitute with gluten-free flour)
- 1 cup Granulated Sugar (Coconut sugar can be used)
- 1 cup Unsalted Butter (Softened at room temperature)
- 1/2 cup Buttermilk (Can substitute with milk and vinegar)
- 4 large Eggs (Room temperature for best texture)
- 2 teaspoons Vanilla Extract (Pure vanilla recommended)
- 1 tablespoon Baking Powder (Ensure it’s gluten-free if needed)
- 1/2 teaspoon Salt (Fine sea salt recommended)
- 1 cup Powdered Sugar (Sifted for a smooth glaze)
- 2 tablespoons Milk (Adjust for desired thickness)
- 1 teaspoon Vanilla Extract (Pure for the best flavor)
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a bundt pan.
- In a mixing bowl, beat the room temperature butter and granulated sugar together until light and fluffy, about 3-5 minutes.
- Gradually add in your room temperature eggs, mixing well one at a time.
- Pour in the pure vanilla extract and mix until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture in three parts, alternating with the buttermilk.
- Pour the batter into the prepared bundt pan and bake for 55-65 minutes.
- Allow the cake to cool in the pan for 10-15 minutes, then transfer to a wire rack.
- Prepare the glaze and drizzle it over the cooled cake.
Notes
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Keywords: Creamy Vanilla Pound Cake