Vanilla bean pound cake is a timeless classic that epitomizes comfort and indulgence. Its rich, buttery flavor combined with the aromatic essence of real vanilla beans creates a cake that is both luxurious and homey.
Unlike its counterparts made with artificial flavors, this pound cake showcases the depth of natural vanilla, which adds a nuanced sweetness and a hint of warmth.
The method of making a pound cake is simple, relying on a few quality ingredients and a bit of patience while the flavors meld and develop.
Each slice of this cake offers a moist, dense crumb and a beautifully golden crust, making it a delightful centerpiece for any dessert table.
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: 60-70 minutes
Total time: 80-90 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 2 vanilla beans (seeds scraped out)
- 1 tablespoon pure vanilla extract
Instructions
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour your loaf or bundt pan, or line it with parchment paper for easy removal.
2.Cream the Butter and Sugar:
In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
3. Add the Eggs:
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
4. Combine Dry Ingredients:
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Mix the Batter:
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
6. Incorporate Vanilla:
Gently fold in the scraped seeds from the vanilla beans and the vanilla extract, ensuring even distribution.
7. Pour into Pan:
Pour the batter into the prepared pan, smoothing the top with a spatula.
8. Bake:
Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
9. Cool:
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
10. Serve:
Slice and serve plain or with toppings like fresh berries, whipped cream, or a simple glaze.
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
The vanilla bean pound cake is more than just a dessert; it’s an experience that brings warmth and nostalgia to the table.
Its moist texture and rich flavor make it an ideal choice for gatherings, where it can serve as a comforting treat that evokes memories of home baking.
Baking this cake not only fills your kitchen with the irresistible aroma of vanilla but also offers a chance to appreciate the simple joy of creating something from scratch. I
t’s a recipe worth keeping in your baking repertoire, sure to be requested time and again by friends and family.
So, preheat that oven, gather your ingredients, and get ready to indulge in a slice of pure vanilla bliss!
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Vanilla Bean Pound Cake
Equipment
- 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
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream or Greek yogurt
- 2 vanilla beans seeds scraped out
- 1 tablespoon pure vanilla extract
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease and flour your loaf or bundt pan, or line it with parchment paper for easy removal.
- 2.Cream the Butter and Sugar:
- In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the Eggs:
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Scrape down the sides of the bowl as needed.
Combine Dry Ingredients:
- In a separate medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the Batter:
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the dry ingredients, mixing just until combined.
Incorporate Vanilla:
- Gently fold in the scraped seeds from the vanilla beans and the vanilla extract, ensuring even distribution.
Pour into Pan:
- Pour the batter into the prepared pan, smoothing the top with a spatula.
Bake:
- Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even cooking.
Cool:
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then transfer it to a cooling rack to cool completely.
Serve:
- Slice and serve plain or with toppings like fresh berries, whipped cream, or a simple glaze.