1and 1/2 cups cake floursee instructions for making your own in the notes, below
1/2cup1 stick unsalted butter, at room temperature
1 1/4cups vanilla sugardirections in the notes below
1Tbspvanilla paste, or substitute 1 1/2 tsp vanilla extract
3large eggs, room temperature
1/2cupbuttermilk, room temperature
1and 1/2 cups confectioner's sugar
1Tbspvanilla bean paste
milk, half and half, or cream to thin
Set oven to 325F
Lightly spray a standard 9x5 loaf pan and line it with a sheet of parchment paper or foil so you can easily lift the cake out for glazing.
Sift together the flour, salt, and baking soda. Set aside.
In a stand mixer, cream the butter, sugar, and vanilla together until light and fluffy. Scrape down the sides of the bowl as necessary. Let the mixer go for at least 3-4 minutes. Note: the long mixing is important for this classic pound cake, the air that is incorporated through mixing it what helps it rise.
Beat in the eggs one at a time.
Blend in the buttermilk. Then slowly add the flour. Make sure everything is well mixed. Do the last bit by hand.
Turn the batter into the loaf pan and spread out evenly. Bake on the middle rack for 60-70 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
Make the glaze by whisking the sugar and vanilla together with enough milk or cream to create a thick spreadable glaze. Beat it until there are no lumps. You can add more liquid to thin it down, or more sifted sugar to thicken it up.
When the cake is almost completely cool, spread a thick layer of glaze over the top and let it drip down the sides. The idea is to have the glaze thick enough that it doesn't completely slide off the cake. If that happens, gather it up and re-glaze the cake.
https://theviewfromgreatisland.com/triple-vanilla-pound-cake-recipe/ April 4, 2017