A super easy loaf cake, made with buttermilk and other ingredients you probably already have in your pantry! This pound cake is topped with a simple vanilla bean glaze. But who says vanilla is boring?! Sometimes classics should just be left alone…as a blogger I am constantly creating crazy concoctions, but sometimes you just want a good ol’ vanilla pound cake with vanilla glaze!
I love making loaf cakes for two reasons: 1. they are easy to mix up and bake and 2. when the cake is baking, it makes my house smell AMAZING! And this pound cake/loaf cake recipe makes TWO loaves!! Don’t need two loaves?? Then freeze one! Another great thing about loaf cakes…they freeze awesome!
Simple, pure ingredients….
Buttermilk Pound Cake with Vanilla Bean Glaze
Print RecipeIngredients
- CAKE BATTER:
- 1/2 cup unsalted butter, room temperature
- 1/2 cup canola oil
- 2-1/2 cups white granulated sugar
- 4 eggs, room temperature
- pinch of nutmeg
- 1 tablespoon vanilla extract (I used Rodelle Pure Vanilla Extract)
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk, room temperature
- VANILLA BEAN GLAZE GLAZE:
- 2 tablespoons butter, melted
- 1 tablespoon milk
- 1 tablespoon light corn syrup
- 1 tablespoon vanilla bean paste (I used Rodelle)--- or vanilla extract
- 3-4 cups powdered sugar
- hot water (optional---added for a thinner consistency)
Instructions
PREPARE CAKE BATTER: Preheat oven to 325-degrees. Line toe 8x4-inch loaf pans with foil and spray the bottom and sides of the loaf pans with baking sprat. Set aside.
In the bowl of a stand mixer, with the paddle attachment affixed, cream together the butter, oil and sugar until light and fluffy. Add the eggs into the mixture one at a time, beating each egg is completely before adding each additional egg. Add the vanilla extract and nutmeg. Change the mixer to low speed and slowly alternate adding the flour and baking soda with the buttermilk, in intervals, ending with the flour.
Distribute batter evenly between the two prepared loaf pans. Bake both loaf pans in 325-degree oven for 60-70 minutes, or until a toothpick inserted in the middle comes out without raw batter on it. Remove baked cakes from the oven and allow to set in the pan for 30-minutes, before removing from the pan and transferring to a wire rack to finish cooling completely before glazing.
PREPARE GLAZE: In a medium-sized bowl, mix together the melted butter, milk, corn syrup, vanilla bean paste and powdered sugar. Add additional powdered sugar to get a thicker consistency or additional water to loosen the glaze. Spoon the glaze evenly over the top of the cooled loaves. Allow glaze to set before cutting into desired sized slices.
Notes
If freezing one loaf, wrap un-glazed loaf completely in plastic wrap and place in a freezer-proof ziplock bag. Place in freezer for up to one month. When defrosting the loaf cake, remove the cake from the plastic wrap and bag and let set out at room temperature for 4-5 hours or until completely thawed.
I used the all natural Vanilla Bean Paste from Rodelle in the glaze. If you don’t have vanilla bean paste, you can always just use regular vanilla extract. You just won’t get that uber vanilla flavor or those black flecks. But it will still taste vanilla-y and amazing!
XOXO,
Kelly
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