Golden Vanilla Glazed Butter Cake Recipe
golden vanilla butter cake is the kind of dessert that whispers elegance and comfort in every bite. With a tender crumb, buttery richness, and a subtle glaze that adds just the right touch of sweetness, it’s a cake that feels both nostalgic and refined. The texture is soft and airy, yet indulgently moist—thanks to a balance of butter, eggs, and yogurt or sour cream.
Whether served as a simple slice with tea or dressed up with fruit and whipped cream, this cake is endlessly versatile. It’s inspired by classic pound cakes and sponge cakes, but with a lighter finish and a glossy glaze that catches the light beautifully. It’s the kind of recipe that becomes a staple—easy to make, hard to forget, and always a crowd-pleaser.
INGREDIENTS:
Yields one 9-inch round or loaf cake
For the Cake:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
4 large eggs, room temperature
1½ cups (180g) all-purpose flour
1½ tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup plain yogurt or sour cream
2 tsp vanilla extract
Zest of 1 lemon or orange (optional, for brightness)
For the Glaze:
½ cup powdered sugar
2–3 tbsp milk or lemon juice
½ tsp vanilla extract
INSTRUCTIONS:
Prep the Oven & Pan:
Preheat oven to 175°C (350°F).
Grease and line a 9-inch round cake pan or loaf tin with parchment paper.
Cream Butter & Sugar:
In a large mixing bowl, beat softened butter until creamy.
Add sugar and beat until light and fluffy—about 3–4 minutes.
Scrape down the sides as needed.
Add Eggs & Flavorings:
Beat in eggs one at a time, mixing well after each addition.
Stir in vanilla extract and citrus zest if using.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add dry ingredients to the wet mixture, alternating with yogurt.
Mix until just combined—do not overbeat.
Bake the Cake:
Pour batter into prepared pan and smooth the top.
Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, tent with foil halfway through.
Cool & Glaze:
Let cake cool in the pan for 10 minutes, then transfer to a wire rack.
Whisk glaze ingredients until smooth and pourable.
Drizzle over the warm cake and let set before slicing.
VARIATIONS & TIPS:
Flavor Twists: Add almond extract, cardamom, or rose water for a regional flair. Fold in chopped nuts, dried fruit, or chocolate chips for texture.
Healthier Swap: Use whole wheat pastry flour or coconut sugar. Substitute Greek yogurt for added protein.
Serving Ideas: Serve with fresh berries and whipped cream. Toast slices and top with honey or jam. Use as a base for layered trifles or parfaits.
Storage: Keeps well at room temperature for 3 days. Freeze slices individually for up to 2 months