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!

Two slices of pound cake covered in an easy pound cake glaze recipe.
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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.

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.

Pound cake slice covered in a pound cake glaze.

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.
Pound cake slice covered in a pound cake glaze.

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!

Pound cake slice covered in a pound cake glaze.

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.

Two slices of pound cake covered in an easy pound cake glaze recipe.

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:

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.
Pound cake slice covered in a pound cake glaze.

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More Icings

Two slices of pound cake covered in an easy pound cake glaze recipe.
5 from 76 votes

Cake Glaze Recipe

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
Total: 5 minutes
Servings: 10
Pin Rate Print

Ingredients  

Instructions 

  • Combine ingredients, beat on medium until smooth.
  • Warm in microwave 30 seconds to make it a pourable glaze for easy topping.

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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75 Comments

  1. 5 stars
    Delicious. Made exactly as written, looked just as pictured. Will save this recipe for future use. Thank you so much.

  2. Thanks so much Julie I’m baking the pound cake right now. I need to know if you have to heat up the frosting each time. Also need to know if you should refrigerate the frosting or not.
    Thanks

    1. Refrigerate the frosting if you’re not topping the cake right away. I heat it up slightly before pouring it over the top so that it drizzles beautifully.

    1. Yes! I actually have an orange glaze recipe that uses both zest and orange juice. It’s sooooo good. I hope you’re having a great week, Lia!

  3. OMG, I can’t wait to bake the pound cake and top it off with that yummy looking glaze. Thank you for sharing, and for keeping it simple.