Classic velvety vanilla pound cake made with real butter, sugar, eggs, and vanilla, finished with a smooth vanilla butter glaze.

Scale

For the cake:

1 1/2 cups sugar

1 cup unsalted butter

1 tablespoon vanilla extract

4 large eggs

2 cups all-purpose flour

For the vanilla glaze:

3 tablespoons butter, melted

1 cup powdered sugar

2 teaspoons vanilla extract

2 to 3 tablespoons milk

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1. Preheat oven to 325°F (165°C) and line a 9×5-inch loaf pan with parchment paper.

2. Beat 1 cup butter and 1 1/2 cups sugar together for 4 to 5 minutes until pale and fluffy.

3. Beat in 4 eggs one at a time, then mix in 1 tbsp vanilla extract.

4. Fold in 2 cups all-purpose flour on low speed just until combined, then spread batter into prepared loaf pan.

5. Bake at 325°F for 55 to 65 minutes until a toothpick inserted in center comes out clean; cool completely on a wire rack.

6. Whisk melted butter, powdered sugar, 2 tsp vanilla, and milk in a bowl, then drizzle glaze over the cooled cake.

Use room temperature butter and eggs. Cool cake completely before drizzling with vanilla glaze.