Butterscotch Pound Cake Recipe With Glaze

Ever feel like I need a truly satisfying dessert that’s easy enough for a weeknight but special enough for company? Get ready for the perfect answer: our delicious Butterscotch Pound Cake with Glaze, a comforting classic that transforms simple ingredients into pure joy. This recipe is designed for busy home cooks who want to bake something homemade and wonderful without fuss. We’ll cover everything from baking a perfectly moist cake to whipping up that irresistible butterscotch glaze, ensuring sweet success every time. Our family-tested method guarantees a tender crumb and incredible flavor that everyone will rave about.

Table of Contents

Ingredient Breakdown (with Measurements, Purpose)

Core Ingredients for Your Butterscotch Pound Cake:

All-purpose flour: 3 cups (360g) – Provides the main structure and tenderness to our cake.
Granulated sugar: 1 cup (200g) – For classic sweetness.
Light brown sugar: 1/2 cup (100g) – Adds depth, moisture, and that signature butterscotch note.
Unsalted butter: 1 cup (226g), softened – Essential for richness and a super tender crumb.
Large eggs: 4, room temperature – Helps emulsify the batter and provides leavening.
Buttermilk: 1 cup (240ml), room temperature – Adds moisture and a slight tang, contributing to the cake’s fine texture.
Vanilla extract: 1 teaspoon (5ml) – Enhances all the lovely flavors.
Baking powder: 1 teaspoon (5g) – Works with baking soda for a perfect rise.
Baking soda: 1/2 teaspoon (2.5g) – Reacts with buttermilk for added lift.
Salt: 1/2 teaspoon (3g) – Balances the sweetness and brings out the flavors.
Butterscotch chips: 1 cup (170g) – The undeniable star of our butterscotch pound cake!

For the Easy Butterscotch Glaze:

Powdered sugar (confectioners’ sugar): 1.5 cups (180g) – Forms the smooth base for our luscious glaze.
Milk (or heavy cream): 2-3 tablespoons (30-45ml) – Adjust for your desired glaze consistency.
Melted butter: 2 tablespoons (28g) – Adds richness and helps the glaze set beautifully.
Vanilla extract: 1/2 teaspoon (2.5ml) (optional butterscotch extract) – For an extra burst of flavor.

Optional Add-ins & Smart Swaps:

Nuts: Fold 1/2 cup of chopped pecans or walnuts into the batter for added crunch.
Spices: A pinch (1/4 teaspoon) of ground cinnamon or nutmeg can add a wonderful warmth.
Dairy-free options: Use your favorite plant-based butter alternative and plant-based milk to make this a dairy-friendly butterscotch pound cake.
Sugar reduction: You can slightly reduce the powdered sugar in the glaze if you prefer a less sweet finish.

Notes on Quality & Seasonality:

Always opt for good quality unsalted butter for the very best flavor in your pound cake.
Fresh, room temperature eggs are key for a smooth, well-emulsified batter.
Ensure your baking powder and soda are fresh; stale leavening agents mean a flat cake.

Step-by-Step Preparation Instructions

Prep Your Pan (5 mins): Liberally grease and flour a 10-12 cup Bundt pan or a large loaf pan. This step is crucial for easy release! Preheat your oven to 325°F (160°C).
Cream Butter & Sugars (5-7 mins): In a large mixing bowl, beat the softened room temperature butter with the granulated sugar and light brown sugar until the mixture is light, fluffy, and noticeably pale. It should look perfectly creamy.
Add Eggs Gradually (3-4 mins): Beat in the large eggs one at a time, mixing well after each addition until fully incorporated. Make sure to scrape down the sides of the bowl often to ensure everything is evenly combined. The batter should be smooth and glossy.
Alternate Dry & Wet (5-7 mins): In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix just until combined; be careful not to overmix, as this can lead to a tough butterscotch pound cake. Gently fold in the butterscotch chips last.
Bake to Perfection (60-75 mins): Pour the prepared batter evenly into your greased and floured pan. Bake in the preheated oven for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The cake should be beautifully golden brown on top and fill my kitchen with a wonderful aroma. If you notice the edges browning too quickly, you can loosely tent the cake with aluminum foil.
Troubleshooting: If your cake is browning too fast, your oven might be running a bit hot. If it sinks in the middle after baking, it might have been underbaked or overmixed.
Cool & Glaze (30-45 mins): Let the baked butterscotch pound cake cool in its pan for 15-20 minutes on a wire rack. Then, carefully invert it onto the wire rack to cool completely. While the cake cools, prepare your irresistible glaze: whisk together the powdered sugar, milk, melted butter, and vanilla (or butterscotch) extract until perfectly smooth. Once the cake is entirely cool to the touch, drizzle or pour the butterscotch glaze generously over the top.
Set & Serve: Allow the butterscotch glaze to set for about 10-15 minutes before slicing into this delicious butterscotch pound cake and enjoying every comforting bite!

When and How to Use It (Occasions, Storage)

This delightful butterscotch pound cake is incredibly versatile, fitting seamlessly into almost any occasion. Its comforting flavors make it a family favorite, whether for a special gathering or just a simple treat.

Perfect for Any Occasion:
- Weeknight dessert: Simple enough to whip up for an everyday treat.
- Sunday dinner: A comforting classic that elevates family meals.
- Potlucks & Gatherings: Always a crowd-pleaser, easy to transport.
- Special treats: Ideal for birthdays, holidays, or just because.
Serving Ideas and Pairings:
- Enjoy a slice on its own, letting the butterscotch flavor shine.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Pairs wonderfully with a cup of coffee or tea.
- Garnish with a sprinkle of extra butterscotch chips or a drizzle of caramel.
Storage & Reheating Guidance:
- Fridge: Store leftover Butterscotch Pound Cake with Glaze in an airtight container at room temperature for up to 3-4 days, or in the fridge for up to a week. The glaze will firm up in the fridge.
- Freezer: For longer storage, wrap individual slices or the whole cooled cake (unglazed or with set glaze) tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature.
- Reheating: A quick warm-up in the microwave (15-30 seconds per slice) can bring back that fresh-baked feel, especially for unglazed cake. I find this really helps bring out the butterscotch aroma again!

Butterscotch Pound Cake Recipe With Glaze Recipe

How This Cake Brings Joy to Your Family Meals

This isn’t just a dessert; it’s a simple way to add warmth and happiness to your family table. The butterscotch pound cake recipe with glaze delivers on all fronts – ease, appeal, and affordability.

Effortless Comfort: This butterscotch pound cake recipe uses simple techniques and accessible ingredients, making it a stress-free baking project perfect for busy schedules.
Kid-Friendly Favorite: The sweet, familiar flavor of butterscotch and the moist texture make this a guaranteed hit with kids and adults alike, ensuring everyone leaves the table happy.
Budget-Friendly Indulgence: Made with pantry staples, this homemade butterscotch pound cake offers a luxurious dessert experience without breaking the bank, a smart choice for family budgets.

Tips, Adjustments, and Cautions — expanded with Butterscotch Pound Cake with Glaze

To ensure your butterscotch pound cake turns out perfectly every time, here are some practical tips and considerations:

Technique Upgrades:
- Room Temperature Ingredients: Essential for a smooth batter and even mixing, leading to a perfectly consistent butterscotch pound cake.
- Don’t Overmix: Mix only until ingredients are just combined to keep your pound cake tender and moist.
- Use a Kitchen Scale: For precise measurements, especially flour, ensuring the best texture for your butterscotch pound cake.
Seasoning Adjustments:
- Spice it Up: Add 1/2 tsp of ground cinnamon or nutmeg to the batter for a warmer flavor profile.
- Glaze Sweetness: Adjust the amount of powdered sugar in the glaze to your preference – less for a thinner, less sweet glaze; more for a thicker, sweeter one.
Texture Control:
- Moistness: Ensure you don’t overbake! Use a toothpick test. Overbaking leads to a dry butterscotch pound cake. This is a common pitfall I always watch for.
- Denser Pound Cake: For an even denser crumb, reduce baking powder slightly (e.g., by 1/4 tsp).
Allergy or Dietary Notes:
- Gluten-Free: Substitute with a 1:1 gluten-free baking flour blend (ensure it contains xanthan gum) for a gluten-free butterscotch pound cake. Baking time might vary slightly.
- Nut Allergies: Skip any optional nuts. Ensure butterscotch chips are nut-free.

FAQs

Can I make Butterscotch Pound Cake with Glaze ahead of time?

Absolutely! This butterscotch pound cake tastes even better the next day. Bake, cool, glaze, and store at room temperature overnight for optimal flavor and moisture.

How do I prevent my Butterscotch Pound Cake from sticking to the pan?

Generously grease and flour your pan, getting into all the crevices. For Bundt pans, a baking spray with flour is often best. Tap out excess flour.

What if I don’t have buttermilk for my butterscotch pound cake?

You can easily make your own! Add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then fill with regular milk to the desired amount (e.g., 1 cup). Let it sit for 5 minutes before using.

Why is my Butterscotch Pound Cake dry?

Most likely, it was overbaked. Keep an eye on the baking time and use the toothpick test. Overmixing the batter can also lead to a drier texture.

Can I use different flavored chips in this pound cake?

While this recipe is optimized for a classic butterscotch pound cake, you can certainly experiment with white chocolate, chocolate, or even cinnamon chips for a different twist. Just ensure they complement the base flavor.

How thick should the butterscotch glaze be?

The glaze should be pourable but thick enough to coat the back of a spoon. Add more powdered sugar for a thicker glaze or a tiny bit more milk for a thinner consistency, aiming for a luscious finish on your butterscotch pound cake.

Can I freeze the butterscotch glaze separately?

It’s best to make the glaze fresh, as freezing can affect its texture. If you must, freeze it in an airtight container and whisk vigorously after thawing, potentially adding a splash of milk to restore consistency.

What kind of pan is best for this Butterscotch Pound Cake recipe?

A 10-12 cup Bundt pan or a large loaf pan (e.g., 9×13 inch if making a sheet cake version) works perfectly. Ensure it’s a non-stick or well-prepared pan for easy release.

Conclusion

This Easy Butterscotch Pound Cake with Glaze is more than just a dessert; it’s a warm hug for your family, a simple pleasure that creates lasting memories.

Go ahead, gather your ingredients, and bake up this comforting classic tonight! Don’t forget to save this Butterscotch Pound Cake recipe to your Pinterest board for future family baking joy. I hope your family loves it as much as mine does!