This classic pound cake is ultra-moist with a velvety texture and topped with a thick vanilla glaze. A Southern favorite that lives up to its name!
Ingredients :
For the cake:
• 3 cups granulated sugar
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 cup whole milk
• 1 tablespoon vanilla extract
• 6 large eggs
• 1 cup unsalted butter, softened
• ½ cup vegetable oil
• ½ teaspoon salt
For the glaze (optional but recommended):
• 2 cups powdered sugar
• 3–4 tablespoons milk
• 1 teaspoon vanilla extract
Directions :
1. Preheat and prepare:
Preheat your oven to 325°F (160°C).
Grease and flour a bundt or tube pan.
2. Make the batter:
In a large bowl, cream together butter, oil, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Mix in the vanilla extract.
3. Combine dry and wet:
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with milk.
Mix until smooth and fully incorporated.
4. Bake:
Pour batter into prepared pan and smooth the top.
Bake for 1 hour to 1 hour 15 minutes, or until a toothpick inserted comes out clean.
Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
5. Prepare the glaze:
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth and pourable.
Drizzle over cooled cake.
Notes
Make sure all ingredients are at room temperature for best results.
Add lemon or almond extract for a twist on the traditional flavor.
Store covered at room temperature for 3–4 days or refrigerate for up to a week.
