Vanilla Bean Pound Cake – Pure Vanilla

Vanilla Bean Pound Cake is a classic dessert, rich and dense, infused with the pure essence of scraped vanilla bean simple yet elite in taste.

I’m making it for my closest friends, lovers of refined sweets and cozy gatherings. As I cream the butter and sugar, laughter spills from the living room.

The scent of vanilla fills my kitchen like a warm hug. We take turns whisking, tasting, sharing stories. The batter is smooth, silky, full of promise.

As it bakes, golden and fragrant, the atmosphere is joyful. When sliced warm, each bite brings comfort, delight, and unforgettable togetherness.

Why You Will Choose Vanilla Bean Pound Cake?

You’ll choose vanilla bean pound cake for its perfect blend of simplicity and indulgence. With its rich, buttery flavor and the aromatic touch of real vanilla beans, this cake offers a timeless appeal that pleases both the palate and the heart.

It’s incredibly versatile, making it suitable for any occasion, whether served plain, dressed up with fresh fruit, or paired with a scoop of ice cream.

Its moist, dense crumb and golden crust create a satisfying texture that makes every slice a comforting treat. Baking it fills your kitchen with an irresistible aroma, turning any moment into a special one.

How To Prepare Vanilla Bean Pound Cake?

Recipe Overview

Prep time: 20 minutes

Cook time: 70 minutes

Total time: 90 minutes

Course: Dessert

Cuisine: American

Yield: 10 servings

Equipment Needed

• 9×5-inch loaf pan or bundt pan
• Mixing bowls (large and medium)
• Electric mixer or whisk
• Rubber spatula
• Measuring cups and spoons
• Vanilla bean scraper (optional)
• Cooling rack
• Parchment paper (optional)

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup sour cream or plain Greek yogurt
• Seeds from 2 vanilla beans (or substitute with 2 teaspoons vanilla bean paste)
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice

Instructions

1. Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan. Set aside.

2. In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3–5 minutes).

3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.

4. In another bowl, stir together the sour cream (or Greek yogurt), lemon zest, lemon juice, and vanilla bean seeds.

5. Gradually add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture in two additions. Begin and end with the dry ingredients. Mix just until combined — do not overmix.

6. Pour into the prepared pan and smooth the top with a spatula. Place in the preheated oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

7. Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

8. Once cooled, slice and enjoy! Optional: dust with powdered sugar or glaze with a lemon-vanilla icing.

Nutrition Facts Vanilla Bean Pound Cake

Nutrition	Amount
Calories	320
Total Fat	18g
Cholesterol	90mg
Sodium	180mg
Total Carbohydrates	38g
Sugars	20g
Protein	4g

Delicious Variations

1. Lemon Vanilla Pound Cake

➤ Description: Brighten up the flavor with fresh lemon juice and zest. Replace 1/2 cup of the sour cream with 1/2 cup of lemon juice, and add 1 tablespoon of lemon zest to the batter. This variation offers a refreshing citrus twist that pairs beautifully with the vanilla.

2. Chocolate Chip Vanilla Bean Pound Cake

➤ Description: Add a delightful surprise with chocolate chips. Fold in 1 to 1.5 cups of semi-sweet or dark chocolate chips into the batter before pouring it into the pan. The melty chocolate adds richness and makes every slice decadent.

3. Almond Vanilla Pound Cake

➤ Description: For a nutty flavor, substitute half of the vanilla extract with almond extract (1/2 tablespoon). This variation gives the cake a unique taste while maintaining the classic pound cake texture. You can also add slivered almonds for added crunch.

Tips For Baking The Best Vanilla Bean Pound Cake:

1. Use Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature for a smoother batter and better emulsification, resulting in a more tender cake.

2. Cream Butter and Sugar Thoroughly: Beat the butter and sugar together until light and fluffy. This step incorporates air, which helps create a light texture in the dense pound cake.

3. Don’t Overmix: Mix the batter just until the dry ingredients are incorporated. Overmixing can lead to a tough cake, so be gentle when folding in the flour.

4. Check for Doneness Early: Start checking for doneness a few minutes before the suggested baking time. Every oven is different, and you want to avoid overbaking for the best texture.

5. Cool Properly: Allow the cake to cool in the pan for about 10 minutes before transferring it to a cooling rack. This helps prevent it from breaking apart while ensuring even cooling for a moist finish.

Storage Information

To store vanilla bean pound cake, wrap it tightly in plastic wrap or aluminum foil to maintain its moisture and freshness.

It can be kept at room temperature for up to 3 days. For longer storage, place the wrapped cake in an airtight container and refrigerate, where it will last for about a week.

You can also freeze the cake for up to 3 months; just ensure it’s well-wrapped to prevent freezer burn.

Conclusion

My vanilla bean pound cake turned out just as I’d hoped moist, fragrant, and full of heart. The process was smooth, the kitchen filled with laughter and the warm scent of vanilla, and every slice brought smiles.

It reminded me that baking doesn’t have to be complicated to be meaningful. Sometimes, the simplest recipes create the richest moments.

I’m proud of this small success, and I hope that anyone who tries this cake will feel the same joy I did. So go ahead bake it, share it, and let it sweeten your memories one delicious bite at a time.

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