Vanilla Glazed Bundt Pound Cake

This Vanilla Glazed Bundt Pound Cake is rich, buttery, soft, and wonderfully moist, finished with a simple vanilla glaze that drips beautifully over every curve of the cake. With its tender crumb and classic homemade flavor, this easy Bundt cake is perfect for holidays, birthdays, afternoon coffee, brunch, or a simple family dessert.

If you love classic pound cake, this vanilla Bundt cake recipe is one you'll want to keep. The cake has a delicious buttery vanilla flavor, a golden exterior, and a soft center that stays moist for days.

Why You'll Love This Vanilla Bundt Cake

• Rich and buttery flavor
• Soft and moist texture
• Beautiful golden crust
• Easy homemade vanilla glaze
• Perfect for holidays and celebrations
• Great with coffee or tea
• Simple ingredients
• Can be made ahead of time

Ingredients

For the Pound Cake

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, room temperature

For the Vanilla Glaze

• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

How to Make Vanilla Glazed Bundt Pound Cake

Step 1: Prepare the Bundt Pan

Preheat your oven to 325°F (165°C).

Generously grease a 10- to 12-cup Bundt pan with softened butter or baking spray. Make sure you coat all the curves and crevices of the pan.

Lightly dust with flour if desired, then tap out any excess.

Step 2: Combine the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt.

Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar for approximately 4–5 minutes, until pale, light, and fluffy.

This step helps create the tender texture of the pound cake, so don't rush it.

Step 4: Add the Eggs

Add the eggs one at a time, mixing well after each addition.

Scrape down the sides of the bowl as needed.

Add the vanilla extract and mix until combined.

Step 5: Add the Flour and Milk

Gradually add the dry ingredients to the butter mixture in three additions, alternating with the milk.

Begin and end with the dry ingredients.

Mix only until the batter is smooth and combined. Avoid overmixing.

Step 6: Fill the Bundt Pan

Pour the batter evenly into the prepared Bundt pan.

Gently tap the pan on the counter a couple of times to remove large air pockets and smooth the surface with a spatula.

Step 7: Bake

Bake for approximately 60–75 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean or with a few moist crumbs.

The exact baking time can vary depending on the size and shape of your Bundt pan.

Step 8: Cool the Cake

Remove the cake from the oven and let it cool in the pan for approximately 10–15 minutes.

Carefully invert the cake onto a wire rack and allow it to cool completely before glazing.

How to Make the Vanilla Glaze

Add the powdered sugar to a small bowl.

Whisk in 2 tablespoons of milk or cream and the vanilla extract.

Add a tiny pinch of salt and whisk until smooth.

If the glaze is too thick, add a few drops of milk at a time. If it is too thin, add more powdered sugar.

Glaze the Cake

Place the completely cooled Bundt cake on a serving plate or wire rack.

Slowly drizzle the vanilla glaze over the top, allowing it to naturally run down the sides of the cake.

Let the glaze set for approximately 15–20 minutes before slicing.

Tips for the Best Pound Cake

Use Room-Temperature Ingredients

Room-temperature butter, eggs, and milk combine more easily and help create a smoother batter.

Cream the Butter and Sugar Properly

Don't skip the creaming step. Beating the butter and sugar until light and fluffy helps create a beautiful pound cake texture.

Don't Overmix the Batter

Once the flour is added, mix only until everything is combined. Overmixing can make the cake dense or tough.

Grease the Bundt Pan Thoroughly

Bundt pans have many curves and details. Make sure every area is coated to prevent sticking.

Don't Open the Oven Too Early

Opening the oven door too soon can cause the cake to lose heat and affect its rise.

Let the Cake Cool Before Removing It

Allowing the cake to rest for 10–15 minutes helps it firm up enough to release cleanly from the pan.

How Do I Know When Pound Cake Is Done?

Insert a wooden skewer or toothpick into the thickest part of the cake. It should come out clean or with a few moist crumbs attached.

The cake should also feel firm and spring back lightly when gently pressed.

Why Did My Bundt Cake Stick to the Pan?

The most common reasons are insufficient greasing, an intricate Bundt pan design, or trying to remove the cake too soon.

Generously grease the entire pan, including the center tube and all decorative grooves. Allow the baked cake to cool for about 10–15 minutes before carefully inverting it.

Vanilla Pound Cake Variations

Lemon Vanilla Bundt Cake

Add 1–2 tablespoons of fresh lemon zest to the batter and replace part of the milk in the glaze with fresh lemon juice.

Almond Vanilla Pound Cake

Add 1/2 teaspoon almond extract along with the vanilla extract for a delicate almond flavor.

Chocolate Chip Pound Cake

Fold 1 cup of mini chocolate chips into the finished batter before transferring it to the Bundt pan.

Strawberry Vanilla Pound Cake

Serve slices with fresh strawberries and whipped cream for an easy summer dessert.

Cinnamon Vanilla Pound Cake

Add 1 teaspoon ground cinnamon to the dry ingredients for a warm, cozy variation.

What to Serve With Vanilla Bundt Cake

• Fresh berries
• Whipped cream
• Vanilla ice cream
• Fresh strawberries
• Caramel sauce
• Chocolate sauce
• Fresh fruit
• Hot coffee or tea

How to Store Vanilla Pound Cake

Store the glazed cake in an airtight container or cover it tightly with plastic wrap.

Keep it at room temperature for approximately 3–4 days in a cool, dry place.

For longer storage, refrigerate the cake, but allow slices to come to room temperature before serving for the best texture.

Can You Freeze Bundt Pound Cake?

Yes. Pound cake freezes very well.

For best results, freeze the cake before adding the glaze. Wrap the completely cooled cake tightly in plastic wrap and then in aluminum foil.

Freeze for up to approximately 3 months.

Thaw overnight in the refrigerator or at room temperature, then prepare the vanilla glaze and drizzle it over the cake before serving.

Frequently Asked Questions

Can I use salted butter?

Yes. If using salted butter, reduce or omit the additional salt in the recipe.

Can I use cake flour?

Yes, although the texture will be slightly lighter and more delicate. All-purpose flour gives this recipe a classic pound cake texture.

Can I make this cake without the glaze?

Absolutely. The cake is delicious on its own, or you can simply dust it with powdered sugar.

Can I use a smaller Bundt pan?

Yes, but don't fill the pan more than about two-thirds full. Any extra batter can be baked in a small loaf pan or cupcake pan.

Why is my pound cake dense?

A dense cake can result from overmixing the batter, using cold ingredients, incorrectly measuring flour, or not properly creaming the butter and sugar.

Can I make the glaze thicker?

Yes. Add more powdered sugar until you reach your preferred consistency.

Recipe Card

Vanilla Glazed Bundt Pound Cake

Prep Time: 20 minutes
Cook Time: 60–75 minutes
Cooling Time: 30 minutes
Total Time: About 2 hours
Servings: 12–16 slices
Category: Dessert, Cake
Cuisine: American

Ingredients

For the Cake:

• 1 cup unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup whole milk, room temperature

For the Glaze:

• 1 1/2 cups powdered sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions

1. Preheat oven to 325°F (165°C) and generously grease a 10–12 cup Bundt pan.
2. Whisk flour, baking powder, and salt together.
3. Beat butter and sugar for 4–5 minutes until light and fluffy.
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla.
6. Alternate adding the dry ingredients and milk, beginning and ending with the dry ingredients.
7. Pour batter into the prepared Bundt pan.
8. Bake for 60–75 minutes, until a toothpick comes out clean or with a few moist crumbs.
9. Cool in the pan for 10–15 minutes, then invert onto a wire rack.
10. Cool completely.
11. Whisk powdered sugar, milk, vanilla, and salt to make the glaze.
12. Drizzle the glaze over the cooled cake.
13. Let the glaze set before slicing and serving.

Final Thoughts

This Vanilla Glazed Bundt Pound Cake is a timeless homemade dessert with a rich buttery crumb, wonderful vanilla flavor, and a sweet glaze that makes every slice extra special.

It's simple enough for an everyday treat but elegant enough for holidays, birthdays, brunches, and celebrations. Serve it with fresh berries, whipped cream, or a scoop of vanilla ice cream for an unforgettable dessert.

Save this easy Vanilla Glazed Bundt Pound Cake recipe and make it the next time you're craving a classic homemade cake!