French Vanilla Pound Cake is a decadent and flavorful treat that brings a touch of elegance to any occasion. With its rich, buttery texture and deep vanilla flavor, this cake is a true comfort dessert.
What sets it apart is the combination of pure vanilla extract, vanilla bean paste, and optional French vanilla flavoring, which infuse the cake with a luxurious, aromatic depth that is simply irresistible.
The dense yet moist crumb, paired with a subtle sweetness, makes it perfect for afternoon tea, a special celebration, or just a satisfying snack. .
In this blog post, I’ll walk you through everything you need to know about making a French Vanilla Pound Cake.
I’ll cover the ingredients, step-by-step instructions, and some helpful tips to make sure your cake comes out perfect every time.
Basic Information Of French Vanilla Pound Cake
Recipe Overview
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: French-inspired
Calories: 350
Yield: 12 slices (depending on serving size)
Kitchen Utensils
Before you begin, gather the following kitchen tools:
- 9-inch loaf pan (or bundt pan for a more decorative shape)
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper (optional for lining the pan)
Ingredients
- 2 ½ cups (5 sticks) unsalted butter, softened
- 3 ⅓ cups granulated sugar
- 8 large eggs, room temperature
- 5 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 2 tablespoons pure vanilla extract
- 1 ½ teaspoons French vanilla flavoring (optional)
- 1 cup whole milk, room temperature
- 2 teaspoons vanilla bean paste
How to Make French Vanilla Pound Cake
1. Preheat oven to 325°F (163°C). Grease and flour a 9-inch bundt or loaf pan.
2. Cream together butter and sugar in a large bowl until light and fluffy.
3. Beat in eggs one at a time, ensuring each is fully incorporated.
4. In a separate bowl, whisk together sifted flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
6. Stir in vanilla extract, French vanilla flavoring (if using), and vanilla bean paste.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Special Notes
✔ Storage: Store your French Vanilla Pound Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, wrap it in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before serving.
✔ Serving Suggestions: This cake is delicious on its own, but you can also dress it up. Try serving it with a dollop of whipped cream, fresh berries, or a drizzle of caramel sauce for an extra special treat.
✔ Make it Even More Vanilla: If you’re a vanilla lover like me, you can bump up the vanilla flavor by adding an extra teaspoon of vanilla extract or even using a vanilla bean instead of vanilla extract for a more intense flavor.
How To Serve This Recipe
To serve your French Vanilla Pound Cake, simply slice it into generous pieces and enjoy it as is, or get creative with toppings.
It pairs wonderfully with a dollop of freshly whipped cream, a handful of fresh berries, or a drizzle of warm caramel sauce.
For a more indulgent treat, try adding a scoop of vanilla ice cream or a sprinkle of powdered sugar. Whether you keep it simple or dress it up, this cake is sure to delight your taste buds!
Helpful Tips For Making
1. Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature before mixing. This helps create a smoother batter and results in a lighter, fluffier cake.
2. Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to a dense cake.
3. Test for Doneness: Check the cake by inserting a toothpick into the center. If it comes out clean or with just a few crumbs, it’s ready!
4. Cool Before Slicing: Let the cake cool for at least 10 minutes in the pan before removing it to cool completely. This prevents it from breaking apart.
5. Add Extra Vanilla: For an extra rich flavor, consider using both vanilla extract and vanilla bean paste for a more intense vanilla aroma.
Nutritional Considerations
1. High in Calories: Pound cake is typically calorie-dense due to its use of butter, sugar, and eggs. For example, a single slice of pound cake can range from 200-400 calories, depending on the size of the slice and the recipe.
2. High in Sugar and Fat: The cake calls for a significant amount of sugar (about 3¼ cups) and butter (2½ cups). While butter provides flavor and texture, it’s also high in saturated fats, which, when consumed in large amounts, can raise cholesterol levels.
3. No Whole Grains or Nutrients: This cake uses all-purpose white flour, which is low in fiber and doesn’t offer many essential nutrients like whole grains would. It’s mostly made up of refined carbs.
4. Minimal Protein and Fiber: The recipe is quite low in protein and fiber, which are important for satiety and balanced nutrition. The eggs in the cake provide some protein, but it’s not a significant amount compared to other sources of protein (like meat, legumes, or dairy).
Conclusion
I’m sure you’ll enjoy this French Vanilla Pound Cake as much as I do. The simplicity of the ingredients and the richness of the vanilla flavor make this cake a crowd-pleaser for any occasion.
Whether you’re baking it for a family get-together, a brunch with friends, or just for a weekday treat, this cake is sure to impress.
The best part is that it’s incredibly versatile. You can serve it as is, or dress it up with frosting, berries, or a dusting of powdered sugar for a more festive touch.
Either way, you’ll love the buttery, melt-in-your-mouth texture and the rich vanilla aroma that fills your kitchen.
Give this recipe a try, and let me know how it turns out. I’m sure you’ll agree—it’s the perfect pound cake!
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French Vanilla Pound Cake
Equipment
- 9-inch loaf pan (or bundt pan for a more decorative shape)
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
- Parchment paper (optional, for lining the pan)
Ingredients
- 2 ½ cups 5 sticks unsalted butter, softened
- 3 ⅓ cups granulated sugar
- 8 large eggs room temperature
- 5 cups all-purpose flour sifted
- 1 teaspoon baking powder
- 1 ½ teaspoons salt
- 2 tablespoons pure vanilla extract
- 1 ½ teaspoons French vanilla flavoring optional
- 1 cup whole milk room temperature
- 2 teaspoons vanilla bean paste
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9-inch bundt or loaf pan.
- Cream together butter and sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- In a separate bowl, whisk together sifted flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Mix until just combined.
- Stir in vanilla extract, French vanilla flavoring (if using), and vanilla bean paste.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Storage: Store your French Vanilla Pound Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it for longer, wrap it in plastic wrap and freeze it for up to 3 months. Just thaw at room temperature before serving.
Serving Suggestions: This cake is delicious on its own, but you can also dress it up. Try serving it with a dollop of whipped cream, fresh berries, or a drizzle of caramel sauce for an extra special treat.
Make it Even More Vanilla: If you’re a vanilla lover like me, you can bump up the vanilla flavor by adding an extra teaspoon of vanilla extract or even using a vanilla bean instead of vanilla extract for a more intense flavor.