French Vanilla Pound Cake
French vanilla pound cake is a dense, buttery dessert with a rich vanilla flavor, often enhanced by a hint of almond or cream. Made with simple ingredients like butter, sugar, eggs, and flour, its smooth texture and sweet aroma make it a classic, indulgent treat for any occasion.
Equipment
- Mixing bowls
- Electric mixer or hand mixer
- Measuring cups and spoons
- Spatula
- Whisk
- Sifter (optional)
- loaf pan,
- Cooling rack
- Saucepan or microwave-safe bowl (for glaze)
Ingredients
For the Cake:
- 2 ½ cups 315g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup 226g unsalted butter, softened
- 2 cups 400g granulated sugar
- 4 large eggs room temperature
- 4 large egg yolks room temperature
- 1 tablespoon French vanilla extract or 2 tsp vanilla extract + 1 tsp butternut extract as a substitute
- 1 cup 240ml whole milk or heavy cream, room temperature
For the Glaze:
- ¼ cup salted butter melted
- 1 cup powdered sugar
- 1 teaspoon vanilla butter & nut extract
- 1 tablespoon French vanilla creamer
Instructions
Step 1:
- Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan or line a loaf pan with parchment paper. Set aside.
Step 2:
- In a medium bowl, whisk together the flour, baking powder, and salt. Set the dry ingredients aside for later.
Step 3:
- In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer on medium speed until light and fluffy. This should take about 4–5 minutes. Don’t skip this step—it’s essential for a moist, airy crumb.
Step 4:
- Add in the eggs one at a time, mixing well after each addition. Then, beat in the egg yolks one by one. Scrape down the sides of the bowl as needed. This will enrich the cake and give it that signature French vanilla flavor.
Step 5:
- Mix in the French vanilla extract (or your substitute combo). Now, alternate adding the dry flour mixture and the milk or cream to the batter—begin and end with the flour. Mix just until combined after each addition. Don’t overmix.
Step 6:
- Pour the batter evenly into your prepared pan. Use a spatula to smooth the top. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Step 7:
- Remove the cake from the oven and let it cool in the pan for about 10–15 minutes. Then carefully turn it out onto a cooling rack to cool completely.
Step 8:
- Once the cake is cool, prepare the glaze. In a small bowl, whisk together the melted butter, powdered sugar, vanilla butter & nut extract, and French vanilla creamer until smooth and pourable. Drizzle the glaze over the cooled cake. Let it set for a few minutes before slicing and serving.