Description
A classic, moist, and buttery Pound Cake with a smooth vanilla glaze. This recipe yields a tender crumb and rich flavor, perfect for any occasion. The addition of almond extract offers a subtle nutty note, making this traditional cake even more delightful.
Ingredients
Scale
Cake Ingredients
- 6 large eggs
- 3/4 cup whole milk
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 4 cups all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional for extra flavor)
Glaze Ingredients
- 1 cup powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
Instructions
- Preheat and prepare pan: Preheat your oven to 300°F (150°C). Grease and flour a Bundt pan or tube pan to ensure the cake releases easily after baking.
- Cream butter and sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, about 3-5 minutes. This step incorporates air for a tender cake.
- Add eggs: Add the eggs one at a time, beating well after each addition to ensure thorough mixing and a smooth batter.
- Incorporate dry and wet ingredients: Gradually add the flour and milk to the butter mixture, starting and ending with the flour. Mix gently until just combined to avoid overmixing and developing gluten.
- Add extracts: Stir in the vanilla and almond extracts to enhance the cake’s flavor profile.
- Bake: Pour the batter into the prepared pan and smooth the top. Bake for 1 hour and 30 minutes to 1 hour and 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake: Let the cake cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely, preventing sogginess.
- Prepare glaze: In a small bowl, whisk together the powdered sugar, milk or heavy cream, and vanilla extract until smooth. The glaze should be thick but pourable; add more milk if needed to reach the right consistency.
- Glaze the cake: Pour the glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set before slicing and serving for a beautiful, sweet finish.
Notes
- Ensure the butter is softened at room temperature for easier creaming and a lighter texture.
- If you don’t have almond extract, you can omit it or substitute with an additional 1 teaspoon of vanilla extract.
- Be careful not to overmix the batter after adding flour to keep the cake tender.
- The low baking temperature helps the cake cook evenly and prevents it from drying out.
- The glaze can be adjusted in thickness by adding more or less milk or cream, depending on preference.
