French Vanilla Pound Cake
French Vanilla Pound Cake is a rich, dense dessert known for its deep, custard-like vanilla flavor achieved by using extra egg yolks and heavy cream. This moist, buttery cake has a tender crumb and classic pound cake texture. Perfect for any occasion, it’s easy to make with simple ingredients and careful baking, delivering a flavorful, comforting treat loved by many.
Equipment
- Bundt pan
- Electric mixer or stand mixer
- Mixing bowls
- Sifter or fine mesh strainer
- Rubber spatula
- Cooling rack
Ingredients
- 1 cup 227g unsalted butter, softened
- 2½ cups 500g granulated sugar
- 6 large eggs at room temperature
- 2 teaspoons vanilla extract
- 3 cups 360g cake flour, sifted
- 1 cup 240ml heavy whipping cream, at room temperature
- 1 tablespoon canola oil
- Powdered sugar for dusting
Instructions
Preheat the Oven:
- Set your oven to 325°F (165°C). Grease a Bundt pan with canola oil and dust it with powdered sugar to prevent sticking.
Cream Butter and Sugar:
- In a large mixing bowl, beat the softened butter until creamy. Gradually add the granulated sugar, beating until the mixture is light and fluffy.
Add Eggs and Vanilla:
- Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Incorporate Dry Ingredients:
- Gradually add the sifted cake flour to the butter mixture, alternating with the heavy whipping cream. Begin and end with the flour, mixing until just combined after each addition.
Bake the Cake:
- Pour the batter into the prepared Bundt pan, smoothing the top with a spatula. Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:
- Allow the cake to cool in the pan for 5 minutes. Then, carefully remove it from the pan and transfer it 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.