Vanilla Bean Evaporated Milk Pound Cake with Easy Glaze

Ingredients

• 3 sticks salted butter (Softened; plus extra for greasing the pan if not using cooking spray)
• 3 cups granulated sugar
• 6 large eggs (At room temperature if possible)
• 1 tbsp vanilla bean paste
• 1 tsp butter extract
• 3.25 cups cake flour (Sift before measuring or sift together with the salt and baking powder)
• 0.25 tsp salt (The recipe uses salted butter as well)
• 1 tsp baking powder
• 8 oz evaporated milk (Stir in the sour cream before adding to the batter)
• 2 tbsp sour cream (Stir into the evaporated milk)
• cake flour (For flouring the 10-inch baking pan, if using the butter-and-flour method)
• 2 cups powdered sugar (For the glaze)
• 2 tbsp melted butter (For the glaze)
• vanilla extract (For the glaze; add to taste)
• 0.333 cup milk (For the glaze)

Steps

1. 1

   Preheat the oven to 300°F (150°C). Thoroughly butter and flour a 10-inch baking pan, or coat it with cooking spray. Tap out any excess flour.

2. 2

   Place the softened salted butter and granulated sugar in a large mixing bowl. Cream them with a stand mixer or hand mixer for a full 10 minutes, scraping the bowl occasionally, until very light, pale, and fluffy.

3. 3

   Add the eggs one at a time, beating well after each addition until the egg is fully incorporated before adding the next. Scrape down the bowl as needed.

4. 4

   Add the vanilla bean paste and butter extract, then mix until evenly distributed and fragrant.

5. 5

   Sift the cake flour, salt, and baking powder together into a separate bowl.

6. 6

   Stir the sour cream into the evaporated milk until smooth.

7. 7

   Add the sifted flour mixture and the evaporated-milk mixture to the butter mixture alternately, beginning with flour and adding each portion only after the previous one is incorporated. Finish with the final portion of flour; mix just until the batter is smooth and do not overmix.

8. 8

   Transfer the batter to the prepared 10-inch pan and smooth the top. Bake at 300°F (150°C) for 70 to 85 minutes, or until a butter knife inserted into the center comes out clean or with only a few moist crumbs.

9. 9

   Let the cake cool in the pan for 8 to 10 minutes. Carefully loosen the edges, turn the cake out onto a rack, and allow it to cool further before glazing.

10. 10

    Make the glaze by stirring together the powdered sugar, melted butter, vanilla extract, and milk until smooth and pourable. Add the milk gradually if needed to control the consistency.

11. 11

    Pour the glaze over the cooled pound cake, allowing it to drip down the sides. Let the glaze set briefly before slicing and serving.

Notes

The source says “300%,” which is interpreted as 300°F. The glaze recipe does not specify an amount of vanilla extract, so add it to taste. Store covered at room temperature for up to 3 days, or refrigerate for longer storage; bring to room temperature before serving.

Nutrition per serving

• dessert
• cake
• pound cake
• baked
• American
• vegetarian