Baking has always been a passion of mine, and there’s something truly special about a classic pound cake. The rich, buttery flavor and tender crumb make it a perfect treat for any occasion.
One of my favorites is the Vanilla Bean Pound Cake. It captures the essence of warm, comforting desserts while adding a touch of elegance.
The fragrance of vanilla fills my kitchen, creating an inviting atmosphere. Each slice is moist and delicious, ideal for pairing with tea or coffee.
In this post, I’ll share my recipe for Vanilla Bean Pound Cake, guiding you through each step to ensure your baking experience is enjoyable and rewarding.
Let’s dive in and create something delightful together!
How To Prepare Vanilla Bean Pound Cake?
Recipe Overview
Preparation Time: 15 minutes
Baking Time: 60-70 minutes
Total Time: 1 hour and 15 minutes to 1 hour and 30 minutes
Course: Dessert
Cuisine: American
Serving : About 8-10 people.
Equipment Needed
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 1 vanilla bean, split and seeds scraped
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup sour cream
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup (240ml) whole milk, at room temperature
For the Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Step-by-Step Instructions
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or non-stick spray, ensuring an easy release after baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract and the scraped seeds from the vanilla bean. Mix until well combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, mixing on low speed until just combined.
Step 5: Incorporate Sour Cream and Milk
Add the sour cream, lemon zest, and fresh lemon juice to the batter. Pour in the whole milk while continuing to mix until the batter is smooth. Avoid overmixing to keep the cake tender.
Step 6: Bake the Cake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, lightly cover it with aluminum foil.
Step 7: Cool the Cake
Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a cooling rack to cool completely.
Step 8: Prepare the Glaze
While the cake cools, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.
Step 9: Glaze and Serve
Once the cake has cooled completely, drizzle the glaze over the top. Allow it to set for a few minutes before slicing. Serve with your favorite beverage and enjoy!
Special Note
Feel free to customize this recipe by adding your favorite mix-ins, such as chocolate chips, nuts, or even a hint of citrus zest for a refreshing twist.
I also love serving this cake with fresh berries or a scoop of vanilla ice cream for an extra indulgent treat.
Nutrition Amount Vanilla Bean Pound Cake
| Nutrition | Amount |
|---|---|
| Calories | 320 |
| Fat | 15g |
| Carbohydrates | 46g |
| Protein | 4g |
| Sugar | 27g |
| Fiber | 0.5g |
Serving Suggestions
● This Vanilla Bean Pound Cake is incredibly versatile. Here are a few serving ideas:
● Serve warm with a dollop of whipped cream and fresh berries for a delightful dessert.
● Drizzle a simple glaze made from powdered sugar and milk over the top for added sweetness.
● Pair slices with a cup of coffee or tea for a cozy afternoon treat.
Tips And Variations
Tips
● Ensure all your ingredients are at room temperature for a smoother batter.
● For an extra touch of flavor, consider adding a pinch of almond extract.
● Store leftovers in an airtight container at room temperature for up to three days.
Variations
● Citrus Twist: Add the zest of one lemon or orange for a refreshing citrus flavor.
● Chocolate Delight: Mix in half a cup of chocolate chips for a delicious contrast.
● Nutty Goodness: Fold in chopped nuts, like walnuts or pecans, for added texture.
How To Store Vanilla Bean Pound Cake
To keep your Vanilla Bean Pound Cake fresh, first ensure it has completely cooled. Then, wrap the cake tightly in plastic wrap or aluminum foil. If you prefer, you can also store it in an airtight container.
For longer storage, slice the cake and individually wrap each piece before placing them in the freezer. This way, you can easily grab a slice whenever you crave a treat.
FAQs For Vanilla Bean Pound Cake
1. Can I substitute the vanilla bean paste with vanilla extract?
Yes, you can use vanilla extract instead. Use about 2 teaspoons of extract to achieve a similar flavor, though the specks of vanilla bean will be missing.
2. How can I make my pound cake moist?
Ensure you don’t overmix the batter and use room temperature ingredients. The addition of whole milk also helps keep the cake moist.
3. Can I add mix-ins like nuts or chocolate chips?
Absolutely! You can fold in about a cup of your favorite mix-ins after combining the wet and dry ingredients for an added twist.
4. How should I store the pound cake?
Wrap it tightly in plastic wrap or foil and store it in an airtight container. For longer storage, freeze individual slices.
5. How do I know when the cake is done baking?
Insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs. If it comes out wet with batter, bake for a few more minutes.
Conclusion
The Vanilla Bean Pound Cake is a delightful treat that brings warmth and comfort to any table. Its rich flavor and moist texture make it a versatile dessert, perfect for celebrations or simple afternoon snacks.
I hope you find joy in baking this cake and savoring each slice. Don’t hesitate to experiment with variations or serve it with your favorite accompaniments, like fresh fruit or a scoop of ice cream.
Whether you’re sharing it with loved ones or enjoying it solo, this pound cake is sure to become a favorite in your kitchen.
Happy baking, and may your culinary adventures be filled with delicious moments!
Here Are Some Cake Recipes You Might Enjoy
How to Make Vanilla Bourbon Cake Recipe
Deliciously Vanilla Cake with Chocolate Mousse Filling
French Vanilla Roulade Cake Recipe
Vanilla Cake Doughnut Recipe – Quick and Easy
Vanilla Cake with Strawberry – A Delightful Treat
Vanilla Bean Pound Cake
Equipment
- 9×5 inch loaf pan
- Mixing bowls
- Electric mixer or whisk
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
For the Cake:
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon pure vanilla extract
- 1 vanilla bean split and seeds scraped
- 3 cups 360g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅓ cup sour cream
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup 240ml whole milk, at room temperature
For the Glaze:
- 1 cup 120g powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Begin by preheating your oven to 350°F (175°C). Prepare a 9×5-inch loaf pan by greasing it with butter or non-stick spray, ensuring an easy release after baking.
Step 2: Cream Butter and Sugar
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer. Beat on medium speed until the mixture is light and fluffy, which should take about 3-5 minutes.
Step 3: Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition. Then, stir in the pure vanilla extract and the scraped seeds from the vanilla bean. Mix until well combined.
Step 4: Combine Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the butter and sugar mixture, mixing on low speed until just combined.
Step 5: Incorporate Sour Cream and Milk
- Add the sour cream, lemon zest, and fresh lemon juice to the batter. Pour in the whole milk while continuing to mix until the batter is smooth. Avoid overmixing to keep the cake tender.
Step 6: Bake the Cake
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, lightly cover it with aluminum foil.
Step 7: Cool the Cake
- Once baked, remove the cake from the oven and let it cool in the pan for 10 minutes. Carefully transfer it to a cooling rack to cool completely.
Step 8: Prepare the Glaze
- While the cake cools, mix the powdered sugar, milk, and vanilla extract in a small bowl until smooth. Adjust the consistency with more milk or powdered sugar as needed.
Step 9: Glaze and Serve
- Once the cake has cooled completely, drizzle the glaze over the top. Allow it to set for a few minutes before slicing. Serve with your favorite beverage and enjoy!