“Butter Cream Pound Cake with Vanilla Glaze”

No deeper joy is there than baking cakes during the holidays including my Butter Cream Pound Cake with Vanilla Glaze. From October through December you’ll find me baking up family favorites. My Mom and my Granny could just blow your mind with their holiday cakes. Granny would bake her infamous Caramel Layer Cake straight from her Southern roots. Mom on the other hand would bake my Dad’s favorite Chocolate Cake, Butter Pound Cake and Carrot Cake. So, you could say holiday baking is in my blood I’m proud to say.

Butter Cream Pound Cake with Vanilla Glaze

I think of Mom’s pound cake with its buttery, tender crumb especially during the holidays. The smell of cake baking made it hard waiting until it cooled. I remember my Dad walking into the kitchen just staring at the pan. So it’s understandable that I take my Mom’s cake to the next level.

Pound cakes by nature take many eggs and butter. Many eggs used here but the addition of heavy cream with cake flour makes the most moist and tender cake imagined. I learned years ago not to over mix cake batter unless specified in a recipe. Cakes become tough instead of soft, light, and moist. Not the kind of cake you want when needing to make a statement.

Butter Cream Pound Cake with Vanilla Glaze

That said, ensure all ingredients are brought to room temperature including cream. You will get even baking and lighter cake. Do not over work your batter yet mix well after each addition scraping down sides and bottom of bowl. Butter and flour your tube pan before pouring batter. Bake cake in a slow oven at 325 degrees for 1 hour 20 – 30 minutes. A cake tester inserted should come out clean. Let cake cool completely before glazing.

Butter Cream Pound Cake with Vanilla Glaze

Vanilla Glaze is ridiculously easy to make and even better I use this glaze for all kind of cakes. Change the flavor by adding fruit juice or extracts. I strictly used vanilla extract here which complements the flavor of the cake. All that’s left is to pour the glaze over cooled cake and serve. I didn’t garnish this cake because I think it makes a statement and really needs nothing added. The flavor and texture will speak for itself.

I make this cake for family, friends and coworkers and a big crowd pleaser. What more can you ask for? Give my Butter Cream Pound Cake with Vanilla Glaze a try this holiday season and watch your dessert table come to life. Leave me a comment and #chowdownlowdown with photos of your creations.

Butter Cream Pound Cake with Vanilla Glaze

 

Butter Cream Pound Cake with Vanilla Glaze

1 1/2 cups (3 sticks) salted butter, softened

3 cups granulated sugar

6 large eggs, room temperature

3 cups sifted cake flour (measure after sifting)

1 cup heavy cream, room temperature

2 t. pure vanilla extract

 

Preheat oven to 325 degrees. Grease and flour a 10-inch tube or Bundt pan; set aside.

Beat butter and sugar in stand mixer bowl until light and creamy, about 4 – 5 minutes. Scrap down sides as necessary.

Add in eggs one at a time, beating well after each addition. Pour in vanilla.

Add in flour alternating with heavy cream until mixed. Pour into prepared baking pan.

Bake cake for 1 hour 20 – 30 minutes or until a cake tester inserted comes out completely clean. Allow cake to cool for 10 minutes in pan before inverting onto a wire rack to completely cool. Pour Vanilla Glaze over cooled cake and serve.

Store leftovers on a covered cake plate.

 

Vanilla Glaze

1 stick (1/2 cup) melted unsalted butter

2 cups sifted confectioners’ sugar

1/4 t. kosher salt

1 t. pure vanilla extract

2 T. milk or heavy cream or more for desired consistency

 

In a medium bowl, whisk butter and sugar until smooth. Add in 2 T. milk, salt, and vanilla. Whisk until smooth, adding 1 T. of milk at a time to thin glaze if too thick. The glaze should be just pourable to run down sides of cake. Drizzle glaze over cake and serve.