Glazed Pound Cake is one of those classic bakes that feels steady and familiar, something that doesn’t need much explanation to belong. It’s simple in the way older recipes tend to be, built from a few ingredients and meant to be sliced and shared over time rather than all at once. The cake itself stays gently sweet rather than rich, leaving room for the glaze to settle over the top without overwhelming it. It’s the kind of bake that feels complete but not heavy, something you can come back to easily, slice after slice, without thinking too much about it.

Simple, steady, and easy to come back to

The crumb is soft and fine, with a gentle density that gives each slice a clean, even texture. It’s buttery without feeling too rich, with just enough sweetness to carry the flavor without taking over. The glaze settles lightly over the top, slipping into the surface and setting into a thin, delicate layer that adds a quiet sweetness with each bite. Together, it feels smooth and balanced, the kind of cake that stays easy from the first slice to the last.

Ingredients

• 210 g all-purpose flour
• 2 g baking powder
• 3 g salt
• 226 g unsalted butter, softened
• 180 g granulated sugar
• 4 large eggs, room temperature
• 60 ml milk (20–24°C / 68–75°F)
• 10 ml vanilla extract

💡 Use softened butter, not melted, so it creams properly with the sugar and creates a soft, fine crumb instead of a dense texture.

For the Glaze

• 90 g powdered sugar
• 15–30 ml milk
• 5 ml vanilla extract (optional)

Instructions

1. Preheat the oven and prepare the pan:
   Preheat to 170°C (340°F). Line a loaf pan (8.5 × 4.5 inch / 21 × 11 cm) with parchment paper or lightly butter and flour it.
2. Cream the butter and sugar until light and smooth:
   In a large bowl, beat the softened butter and sugar together until pale and fluffy. This step helps create structure and a fine crumb.
3. Add the eggs one at a time, mixing gently:
   Add each egg one at a time, mixing well after each addition. Scrape down the bowl as needed to keep the batter even.
4. Mix the dry ingredients separately:
   In another bowl, whisk together the flour, baking powder, and salt.
5. Combine the batter with dry ingredients and milk:
   Add the dry ingredients in two additions, alternating with the milk. Mix gently until just combined, then stir in the vanilla extract. Do not overmix.
6. Transfer the batter and smooth the top:
   Pour the batter into the prepared pan and smooth the surface evenly.
7. Bake until set and lightly golden:
   Bake for 50–60 minutes, until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely tent with foil.
8. Cool completely before glazing:
   Let the cake cool in the pan for 10–15 minutes, then transfer to a rack and cool completely.
9. Prepare the glaze and finish the cake:
   Mix the powdered sugar with milk until smooth and pourable. Stir in vanilla if using. Spoon or pour over the cooled cake and let it set before slicing.

A Note on Powdered Sugar Flavor

If you’ve ever made icing and thought it tasted a little soapy or lotion-like, the culprit is often the cornstarch added to most commercial powdered sugars. Manufacturers blend in a small amount (usually 2–5%) of starch to prevent clumping, but cornstarch can leave that faintly chalky aftertaste when the sugar isn’t cooked.

A simple fix is to look for powdered sugar made with tapioca starch instead of cornstarch. Tapioca starch dissolves more smoothly and has a cleaner flavor, making it perfect for glazes, buttercreams, and icings where the sugar isn’t heated.

Another option is to make your own powdered sugar by blending granulated sugar in a high-speed blender until fine, then adding a pinch of tapioca starch to keep it from clumping. For certain recipes, you can even use superfine (caster) sugar, which dissolves quickly and doesn’t need starch at all.

If you’d like to try it yourself, I recommend keeping an eye out for brands that use tapioca starch powdered sugar — here’s one I suggest [this powdered sugar].

Why Metric?

For clarity and consistency, I use metric measurements in my recipes. It's more accurate (especially for baking), easier to scale up or down, and ensures better results — no guessing whether your "cup" is packed or level. But don’t worry, US equivalents are included below so you can bake with whatever you have on hand.

For the Glaze

Storage

• Store at room temperature in an airtight container for up to 3 days
• Refrigerate for longer storage and bring to room temperature before serving
• Freeze slices wrapped tightly for up to 1 month and thaw at room temperature

Note

• Use softened butter so it creams properly and gives a soft, fine crumb
• Do not overmix once the flour is added to keep the texture tender
• Let the cake cool completely before adding glaze so it sets cleanly

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Thank you for being here as I start this journey. I can’t wait to share more recipes, tips, and stories with you — one crumb at a time.

Stay tuned,
~ Clever Crumbs