Vanilla Pound Cake

Ingredients

• 1 1/2 cups sugar
• 1 cup unsalted butter
• 1 tablespoon vanilla extract
• 4 large eggs
• 2 cups all-purpose flour
• 3 tablespoons butter, melted
• 1 cup powdered sugar
• 2 teaspoons vanilla extract
• 2 to 3 tablespoons milk

Directions

1. Preheat your oven to 350 degrees F. Butter an 8-inch loaf pan, then line it with parchment paper so the parchment hangs over the sides like a sling.
2. In a large bowl with an electric hand mixer, or in the bowl of a stand mixer, beat the sugar, butter, and vanilla extract on medium high speed until the mixture looks pale and fluffy, about 8 minutes. Scrape the bowl well, then beat again for 30 seconds.
3. Add the eggs one at a time, letting each one blend in completely before the next goes in. Scrape down the bowl between eggs so everything stays smooth and even.
4. Turn the mixer to low speed and add the flour. Mix only until the batter starts to come together and a few streaks of flour are still visible. Finish folding it by hand with a spatula; the batter will be thick.
5. Transfer the batter to the prepared loaf pan and smooth the surface. Bake for 60 to 70 minutes, until a toothpick inserted into the center of the cake comes out clean.
6. Take the cake out of the oven. While it is still warm, slide a thin knife around the edges, then let it cool in the pan for 15 minutes before unmolding it. Set it on a wire rack and let it cool completely.
7. As the cake cools, whisk the melted butter, sugar, and extract together for the glaze. Add the milk 1 tablespoon at a time, whisking until the glaze is smooth and pourable.
8. Pour the glaze over the cooled cake. You can serve it right away, or let the glaze set, cover the cake with plastic wrap, and keep it on the counter for up to 5 days. The cake can also be wrapped tightly in plastic and frozen for up to 3 months.