Introduction
There is something undeniably comforting about a classic Southern pound cake—the kind your grandmother sliced on slow Sunday afternoons, the kind you’d find cooling on a farmhouse porch in the warm breeze. The Country Porch Glazed Pound Cake is exactly that type of dessert. It’s a nostalgic, buttery, velvety-soft cake topped with a shiny, sweet vanilla glaze that melts beautifully into every crevice.
This cake brings together simple pantry ingredients yet delivers a flavor that feels warm, homey, and deeply satisfying. Whether you’re baking for holidays, family gatherings, church potlucks, or simply craving something timeless, this pound cake delivers richness, moisture, and warmth in every bite. The glaze adds the perfect sweetness and gives the cake a beautiful finish—almost like a bakery-style loaf but with far more heart.
This detailed guide walks you through everything: the ingredients, step-by-step preparation, variations, serving suggestions, cooking notes, and helpful tips to guarantee your pound cake turns out dense, moist, and perfect every single time. Let’s get baking!
Ingredients:
For the Pound Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 5 large eggs, room temperature
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Glaze
- 1 ½ cups powdered sugar
- 2–3 tablespoons milk or heavy cream
- 1 teaspoon vanilla extract
- Optional: 1 tablespoon melted butter for a richer glaze
Preparation :
Step 1: Prepare Your Baking Pan
Grease a bundt pan or a loaf pan with butter and lightly dust it with flour. This ensures the pound cake releases cleanly and maintains its perfect shape. Preheat your oven to 325°F (165°C) so it’s ready when you are.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar together using a stand or hand mixer. Mix for 4–5 minutes until the texture becomes light, pale, and fluffy. This step is essential—proper creaming adds air to the batter, giving your pound cake a softer and finer crumb.
Step 3: Add Eggs One at a Time
Add the eggs, one by one, mixing after each addition. This avoids separation and ensures your batter stays smooth and stable. Make sure your eggs are room temperature—they blend better and help the cake rise evenly.
Step 4: Add the Dry Ingredients and Buttermilk
In a separate bowl, whisk together the flour, baking powder, and salt. Add half of the dry mixture to your wet ingredients, mix gently, then pour in the buttermilk, followed by the remaining dry ingredients. Do not overmix—stop as soon as the batter is smooth.
Step 5: Add the Vanilla Extract
Mix in the vanilla extract, giving the batter that signature country-style warm aroma. Scrape the sides of the bowl to ensure everything is evenly incorporated.
Step 6: Bake the Pound Cake
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 65–75 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. The top should be golden with lightly crisp edges.
Step 7: Make the Glaze
While the cake is cooling, whisk together powdered sugar, milk (or cream), vanilla, and optional melted butter until smooth. The glaze should be pourable but thick enough to cling to the cake. Add more milk to thin or more sugar to thicken.
Step 8: Glaze the Cake
Once the cake has cooled for about 15–20 minutes, turn it onto a wire rack or serving plate. Drizzle the warm glaze generously on top, allowing it to flow down the sides. The glaze will slightly soak into the warm cake, creating a glossy, irresistible finish.
Variation
You can customize this Country Porch Glazed Pound Cake in several delicious ways:
- Lemon Porch Pound Cake:
Add lemon zest and replace vanilla with lemon extract. Use lemon juice in the glaze for a bright citrus twist. - Brown Butter Glazed Pound Cake:
Brown the butter before adding it to the batter for nutty, caramel-like flavor. - Coconut Glazed Pound Cake:
Add 1 cup shredded sweetened coconut to the batter and top with coconut flakes. - Cream Cheese Pound Cake Variation:
Replace ½ cup butter with 4 oz cream cheese for extra richness and moisture. - Maple Glazed Pound Cake:
Use maple extract and replace milk with maple syrup in the glaze.
COOKING Note :
- Pound cakes bake slowly at lower temperatures to maintain density without becoming dry.
- Always use room-temperature butter and eggs—cold ingredients can cause a heavy or dense cake.
- Let the cake cool slightly before glazing so the glaze soaks in without melting off completely.
Serving Suggestions :
- Serve warm with a scoop of vanilla ice cream.
- Pair with hot tea, coffee, or cold milk.
- Add fresh berries or a berry compote for a beautiful, colorful touch.
- Slice and toast lightly with butter for next-day leftovers.
- Serve at holiday brunches, baby showers, or Sunday gatherings.
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