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Step 1
Preheat the oven to 350ºF. Grease a bundt pan with shortening, then dust with flour. Or use Baker's Joy spray or cake release.
Step 2
In a stand mixer using the paddle attachment (or using an electric mixer), cream the butter for 2 minutes in the large bowl on medium speed.
Step 3
Add the sugar and beat until the mixture is light and fluffy.
Step 4
Mix in the vanilla.
Step 5
Add the eggs, one at a time, beating well after each addition.
Step 6
Whisk together the flour, baking powder and salt. Add the flour to the wet ingredients and mix until well combined (about 2 minutes), scraping the sides of the bowl as needed.
Step 7
Take a small, pea sized piece of batter and drop it into a cup of water. The batter should float in the water. If it does not float, continue to beat a minute at a time until a small drop of batter floats in water.
Step 8
Pour the batter into the prepared pan.
Step 9
Bake for 45-50 minutes, or until a toothpick or cake tester comes out clean. (The internal temperature of pound cake should be about 210ºF.)
Step 10
Allow the cake to cool for 5 minutes, then invert it to a serving plate.
Step 11
To make the glaze, whisk the melted butter, powdered sugar, vanilla and cream together. Add enough cream so that the glaze is a drizzling consistency.
Step 12
Drizzle the glaze over the top of the cake.
Step 13
Serve with raspberry sauce, caramelized bananas or fresh fruit.