Tips :
- Do not overmix once you add flour—this keeps the cake tender.
- If using a bundt pan, tap it gently on the counter to remove air bubbles.
- Use high-quality vanilla for best flavor.
- For extra moisture, brush the cake with a thin sugar syrup before glazing.
- If your cake is browning too fast, loosely cover it with foil during baking.
Prep Time: 15 minutes
Cooking Time: 70 minutes
Total Time: 1 hour 25 minutes
Nutritional Information (Estimated Per Slice):
Calories: 420
Protein: 5g
Sodium: 180mg
FAQs
1. Why is my pound cake dry?
Dry pound cake usually means it baked too long or your oven runs hot. Always check 10 minutes before the recommended bake time.
2. Can I make this cake ahead?
Yes! This cake stays moist for up to 4 days when wrapped well and stored at room temperature.
3. Can I freeze pound cake?
Absolutely. Freeze whole or sliced, tightly wrapped, for up to 2–3 months. Glaze after thawing for best texture.
4. Can I use regular milk instead of buttermilk?
You can, but buttermilk gives the cake better moisture and a softer crumb. If needed, mix 1 cup milk with 1 tablespoon lemon juice.
5. Why did my cake stick to the pan?
Pound cakes stick easily. Grease every groove thoroughly and dust with flour or use baking spray with flour included.
Conclusion
The Country Porch Glazed Pound Cake is more than just a simple dessert—it’s a warm invitation to slow down, pour a cup of coffee, and enjoy a slice of home-baked comfort. With its buttery crumb, golden crust, and sweet shiny glaze, it brings a nostalgic charm that feels like gathering with family on a quiet country porch. Whether you’re baking for a celebration, sharing with neighbors, or treating yourself, this pound cake never disappoints. Each bite is soft, sweet, and full of Southern soul.
For the Pound Cake
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3 cups all-purpose flour
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2 cups granulated sugar
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1 cup unsalted butter, softened
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5 large eggs, room temperature
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1 cup buttermilk
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1 tablespoon vanilla extract
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1 teaspoon baking powder
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½ teaspoon salt
For the Glaze
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1 ½ cups powdered sugar
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2–3 tablespoons milk or heavy cream
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1 teaspoon vanilla extract
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Optional: 1 tablespoon melted butter for a richer glaze
Instructions
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.
Notes
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Pound cakes bake slowly at lower temperatures to maintain density without becoming dry.
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Always use room-temperature butter and eggs—cold ingredients can cause a heavy or dense cake.
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Let the cake cool slightly before glazing so the glaze soaks in without melting off completely.
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