Pound cake, with its rich history and buttery flavor, often evokes images of elaborate baking processes. But what if I told you that achieving that melt-in-your-mouth goodness could be surprisingly easy? This recipe for Easy Pound Cake With Glaze will guide you through a streamlined process, proving that you don’t need to be a seasoned baker to create a truly impressive dessert.
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Understanding the Essence of an Easy Pound Cake
The beauty of a pound cake lies in its simplicity. Traditionally, it’s made with a pound each of butter, sugar, eggs, and flour, resulting in a dense, yet moist crumb. Our easy pound cake recipe stays true to this principle while incorporating a few modern tweaks to ensure foolproof results. This is a perfect recipe for beginners and a delightful go-to for experienced bakers looking for a quick and satisfying treat. Forget complex techniques and lengthy instructions; this recipe focuses on delivering a delicious easy pound cake with glaze without the fuss.
Ingredients for Your Easy Pound Cake with Glaze
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
For the Glaze:
- 2 cups powdered sugar
- 1/4 cup milk
- 1/2 teaspoon vanilla extract
Ingredients for Easy Pound Cake
Baking the Perfect Easy Pound Cake: A Step-by-Step Guide
- Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and flour a 9×5 inch loaf pan. This crucial step prevents the cake from sticking and ensures a clean release.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This process incorporates air into the batter, creating a tender crumb.
- Incorporate Eggs: Beat in the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next.
- Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can develop the gluten and result in a tough cake.
- Vanilla and Bake: Stir in the vanilla extract. Pour the batter into the prepared loaf pan and bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool Down: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Baking the Easy Pound Cake
Creating the Luscious Glaze
While the cake is cooling, prepare the glaze. In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and pourable. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach your desired consistency. If it’s too thin, add more powdered sugar.
Glazing Your Masterpiece
Once the cake is completely cool, pour the glaze over the top, allowing it to drip down the sides. This simple glaze adds an extra layer of sweetness and enhances the cake’s overall presentation. You can also explore different variations by adding extracts like almond or lemon to the glaze.
Glazed Easy Pound Cake
This easy pound cake with glaze is truly a testament to the fact that deliciousness doesn’t have to be complicated. With simple ingredients and straightforward instructions, you can create a delightful treat that will impress your friends and family. Check out our simple baking recipes for more easy-to-follow baking ideas.
Tips for the Best Easy Pound Cake
- Room Temperature Ingredients: Ensuring your butter and eggs are at room temperature will help them blend together smoothly, resulting in a more even texture.
- Don’t Overmix: Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
- Proper Cooling: Allowing the cake to cool completely before glazing prevents the glaze from melting and ensures a neat finish.
“A perfectly baked pound cake,” says renowned pastry chef, Amelia Dubois, “is a symphony of simple ingredients, each playing a vital role in creating a harmonious balance of flavors and textures.”
This easy pound cake recipe truly captures that harmony, proving that sometimes, the simplest things are the most satisfying. For those seeking gluten-free options, explore our collection of the best gluten free cake recipes. You can also find other variations of this classic dessert in our compilation of the best pound cake recipes.
Slice of Easy Pound Cake
FAQ
- Can I use salted butter instead of unsalted? Yes, but reduce the salt in the recipe to 1/8 teaspoon.
- Can I make this cake ahead of time? Absolutely! This easy pound cake keeps well for several days at room temperature, stored in an airtight container.
- Can I freeze this cake? Yes, you can freeze the unglazed cake for up to 3 months. Wrap it tightly in plastic wrap and then foil.
- What can I substitute for milk? Buttermilk or sour cream can be used as substitutes, adding a tangy twist to the flavor.
- Can I use a different type of pan? Yes, you can use a bundt pan or tube pan, but adjust the baking time accordingly.
- How do I know when the cake is done? A wooden skewer inserted into the center should come out clean. The cake will also be golden brown and spring back slightly when touched.
- Can I add other flavors to the cake? Yes, you can add citrus zest, extracts, or spices to the batter.
