Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (2024)

This incredibly easy cake glaze recipe requires just four staple ingredients and less than five minutes of time to make. It’s smooth, delightfully sweet, and easy to customize with a variety of extracts.

This is the perfect vanilla cake glaze that is perfect for adding to your favorite bundt cakes, angel food cakes, pound cakes, muffins and even doughnuts.

You’ll found countless ideas for where to use it! It’s such a great little recipe to keep in your back pocket… pretty soon you’ll be making it from memory! It’s that easy!

Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (1)

You know the saying, “the icing on the cake”? Well, it’s my belief that the icing is just as important, if not more important than the cake itself. This basic cake glaze recipe never disappoints!

One of the reasons I love using a glaze is that it is beautiful without any effort at all. Just make, warm and pour! It’s such an easy way to elevate your baked goods and add a hit of sweetness.

It really couldn’t be easier to make this yummy glaze! Let’s get started!

Pound Cake Glaze

It’s perfect to decorate cakes for friends and family, as well as occasion cakes.

Why You’ll Love this Recipe

  • Make Ahead – With just four ingredients that you likely have on hand.
  • Feeds a Crowd – So easy to throw together for any dessert, and any occasion!
  • Easily Customized – Add an incredible variety of extracts to create citrus flavors and so much more.

“*Chef’s kiss* to you and your glaze recipe. (I used Amaretto instead of vanilla extract for my little almond cakes)”

– Michele

What is the Difference Between Glaze and Icing?

It can be confusing, right? What’s the difference between these toppings… frosting, icing, glaze, and the list goes on!

Icing is quite a bit thinner than frosting, but then not as thin as glaze.

Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (2)

In this case, icing and glaze are quite similar. The difference is generally defined not by the ingredients, but by the final consistency. Glaze is liquid enough to be poured, whereas icing is generally spread on.

Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (3)

Ingredients and Substitutions

  • Butter – Salted or unsalted, your preference.
  • Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy – read more at the link above.
  • Vanilla Extract – Pure rather than imitation if possible. Even better? Make your own at that link!
  • Heavy Cream – You can substitute milk if needed.

Variations

  • Add Zest – Use lemon or orange zest for a fruity flair.
  • Substitute Extract – You can flavor this recipe in so many ways. A few favorites are with almond extract, lemon extract or orange extract.

How to Make this Cake Glaze

  1. Combine ingredients, beat on medium until smooth.
  2. Warm in microwave 30 seconds to make it a pourable glaze for easy topping.
Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (4)
Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (5)

Tips

  • Use Immediately – Use the glaze as soon as you’ve made it or it will harden.
  • It’s easy to make this glaze in a stand mixer, but if you don’t have one, you can also beat it by hand with a spatula in a large bowl, just make sure everything is well combined with no lumps.
  • For thinner glaze, add more heavy whipping cream. Use a tablespoon at a time until you get the consistency you’d like.
  • Allow Baked Goods to Cool – Before glazing your cake, ensure that the cake has full cooled, or the glaze can run off of it.

Make More (or Less!)

Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!

Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (6)

Frequently Asked Questions

Should I let my cake cool before glazing?

Yes. Always ensure that your baked goods are cooled completely before glazing or icing. If your cake or muffins are too warm, the glaze will simply melt right off.

How long should a cake cool before glaze?

If you want to cool the cake faster, refrigerate for approximately 30 minutes. Otherwise, let it rest at room temperature for at least an hour before adding your cake glaze.

How long does it take for glaze to harden?

It can take up to thirty minutes for this cake glaze to harden.

Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (7)
Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (8)

Serving Suggestions

This cake glaze recipe is perfect for topping pound cake, angel cake, bundt cake and even doughnuts! Try it on all of these baked goods:

  • Homemade Baked Donuts
  • Valentine Doughnuts
  • Lemon Pound Cake Recipe
  • Pumpkin Muffin Recipe
  • Apple Pound Cake
  • Biscuit Donuts
  • Carrot Cake Muffins
  • The Best Blueberry Bread
  • Cinnamon Roll Bread

How to Store

  • Room Temperature – You can store this cake glaze for up to three days at room temperature.
  • Refrigerator – Store refrigerated in an airtight container for up to two weeks.
  • Freezer – You can store this easy cake glaze in the freezer in an airtight container for up to three months. It will last even longer but will start to lose its fresh flavor and quality over time.
Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (9)

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Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (14)

5 from 76 votes

Cake Glaze Recipe

By Julie Blanner

This basic pound cake glaze recipe never disappoints. It's perfect for topping pound cake, angel cake, bundt cake and even doughnuts! It requires just 4 staple ingredients and less than 5 minutes of time to make.

Prep: 5 minutes mins

Total: 5 minutes mins

Servings: 10

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Ingredients

Instructions

  • Combine ingredients, beat on medium until smooth.

  • Warm in microwave 30 seconds to make it a pourable glaze for easy topping.

Julie’s Tips

Substitutions

  • Butter – Salted or unsalted, your preference.
  • Powdered Sugar – Also known as confectioners sugar or icing powder. If you don’t have powdered sugar, you can puree granulated sugar in a food processor until soft and fluffy.
  • Heavy Cream – You can substitute milk if needed.

Variations

  • Add Zest – Use lemon or orange zest for a fruity flair.
  • Substitute Extract – You can flavor this recipe in so many ways. A few favorites are with almond extract, lemon extract or orange extract.

Tips

  • Use Immediately – Use the glaze as soon as you’ve made it or it will harden.
  • It’s easy to make this glaze in a stand mixer, but if you don’t have one, you can also beat it by hand with a spatula in a large bowl, just make sure everything is well combined with no lumps.
  • For thinner glaze, add more heavy whipping cream. Use a tablespoon at a time until you get the consistency you’d like.
  • Allow Baked Goods to Cool – Before glazing your cake, ensure that the cake has full cooled, or the glaze can run off of it.

To Store

  • Refrigerate –Store refrigerated in an airtight container. Warm and stir well to use.

Calories: 219kcal | Carbohydrates: 36g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 63mg | Sugar: 35g | Vitamin A: 280IU | Calcium: 5mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

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Easy Four Ingredient Pound Cake Glaze Recipe | Julie Blanner (2024)

FAQs

What is cake glaze made of? ›

Glaze is a simple mixture of confectioners' sugar and a liquid (such as milk, lemon juice, or water). It can be made in a variety of consistencies—from thick to thin—which dry to varying degrees of stiffness but do not harden, thanks to their lower sugar content. You generally pour or spoon a glaze over your treat.

Is there a way to make a glaze without powdered sugar? ›

If you're out of powdered sugar, you can make your own from granulated sugar, for example with a blender or food processor. Icing that uses granulated sugar without grinding it down usually requires some form of heat instead.

What is brown sugar glaze made of? ›

ingredients
  1. 1 cup finely packed brown sugar.
  2. 2 tablespoons flour.
  3. 12 teaspoon dried mustard or 1/2 teaspoon prepared mustard.
  4. 18 teaspoon cinnamon.
  5. 3 tablespoons dry sherry (optional)
  6. 3 tablespoons vinegar.
  7. 3 tablespoons water.

What are the 4 main ingredients in glaze? ›

A basic understanding of glaze application and firing yields consistent and desirable results, as the key components of different glazes each have their own function.
  • 01 of 04. Silica: The Glass-Former. ...
  • 02 of 04. Alumina: The Refractory. ...
  • 03 of 04. Flux: The Melting Agent. ...
  • 04 of 04. Colorant: The Beautifier.
Nov 13, 2019

What are the 3 basic ingredients in glaze? ›

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

What is the best tool to drizzle icing? ›

To add the drizzle, simply dip a spoon (or the tines of a fork) into the bowl of icing and drizzle over baked and cooled cookies.

How do you drizzle icing with a spoon? ›

A spoon also gives you control over the flow of the drizzle. With the spoon straight up and down, the topping will flow quickly, but by rotating the spoon handle back a bit, the liquid flow will slow. You can also use the rounded edge of the spoon to gently nudge the glaze and guide it where you want it to go.

Should you glaze a cake hot or cold? ›

Cool the cake or pastries completely before glazing. Warm baked goods will make the glaze too runny, and it may soak into the crust, making the cake soggy. Brush away any loose crumbs on the cake or pastries before decorating.

What are the essential ingredients to form a glaze? ›

Glaze: there are more than 3 basic components in glaze, these are: silica, alumina, flux, colourants and modifiers. The common ingredients in glaze colours are, “ copper oxide", “copper carbonate", “cobalt oxide" and “ iron oxide.”

Can you use granulated sugar for a glaze? ›

Combine granulated sugar, water and salt in 1-quart saucepan. Stir over heat until sugar dissolves. boil, without stirring to 230 degrees F or thread stage. Remove from heat.

How to make 2 cups of powdered sugar? ›

The magic ratio is 1 cup granulated sugar to 1 tablespoon cornstarch. Combine the two in a high-powered blender like a Vitamix, a food processor, or spice grinder, then blitz away until you have a soft, powdery consistency—the total time could be several minutes, depending on the power of your machine.

Can I substitute honey for brown sugar in a glaze? ›

With a few simple recipe modifications, honey, maple syrup, or agave nectar are all suitable replacements for brown sugar. Because these substitutions are liquid, you'll want to take into account how the extra moisture may affect the outcome of your recipe, especially when it comes to baking.

What is a good substitute for brown sugar in glaze? ›

Combining white sugar with molasses may be a better brown sugar substitute, but if you don't have molasses, other liquid sweeteners like honey, maple syrup, or agave nectar will work as well. You should mix a tablespoon or two of the liquid sweetener into a scant 1 cup of white sugar to replace a cup of brown sugar.

Can I substitute white sugar for brown sugar in glaze? ›

The most readily available substitute for brown sugar, white sugar can easily be swapped out in an equal ratio for its darker counterpart. While the sweetness is much the same, the lack of molasses and moisture may have an effect on the texture of your finished recipe.

What is the main ingredient in glaze? ›

Glazes need a balance of the 3 main ingredients: Silica, Alumina and Flux. Too much flux causes a glaze to run, and tends to create variable texture on the surface. The texture may vary from shiny, where the glass is balanced, to matte where the excessive flux oxides may form visible, possibly lumpy, crystals.

What is a common ingredient in glaze? ›

Glaze: there are more than 3 basic components in glaze, these are: silica, alumina, flux, colourants and modifiers. The common ingredients in glaze colours are, “ copper oxide", “copper carbonate", “cobalt oxide" and “ iron oxide.”

What is a cake glaze? ›

Glazes are used to give desserts a smooth or shiny finish. A glaze is usually drizzled onto a cake or applied with a pastry brush to give a glisten to pastries. Glazes also add a glassine look to fruit pies and tarts.

What is edible glaze made of? ›

Glazes which are applied before baking are typically made of whole eggs and water and may also contain various sugars, gums and starches. These glazes seek to provide a characteristic transparent, glossy, thin film on the surface of the bakery product.

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