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Vanilla Bean Pound Cake Recipe

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4.1 from 11 reviews

This classic Vanilla Bean Pound Cake is dense, moist, and bursting with rich vanilla flavor. Made with real vanilla bean paste and vanilla extract, it’s the perfect treat for any occasion. Baked to golden perfection in a bundt pan, this cake offers a tender crumb and a deliciously buttery taste. Dust with powdered sugar for an elegant finishing touch.

Ingredients

Dry Ingredients

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 2 3/4 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla bean paste (or seeds scraped from 1 vanilla bean)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups buttermilk

For Garnish

  • Powdered sugar (optional for dusting)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 10-inch bundt pan thoroughly with baking spray or butter and dust it with flour to ensure the cake won’t stick. Set aside.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Mixing these ingredients separately ensures that the leavening agent and salt are evenly distributed throughout the batter.
  3. Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment, cream the softened unsalted butter and granulated sugar until light and fluffy. This process incorporates air into the mixture, which is essential for a tender crumb.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then stir in the vanilla bean paste or the scraped seeds from the vanilla bean along with the vanilla extract until the mixture is well combined.
  5. Incorporate Dry Ingredients and Buttermilk: Add the flour mixture to the butter mixture alternately with the buttermilk, beginning and ending with the flour mixture. Mix each addition just until combined to avoid overmixing, which can make the cake tough.
  6. Pour and Bake: Pour the batter evenly into the prepared bundt pan. Bake on the center rack of your oven for 55 to 65 minutes, or until the center is set and a toothpick inserted into the cake comes out clean.
  7. Cool and Serve: Allow the cake to cool completely in the bundt pan on a wire rack. Once cooled, invert the cake onto a serving plate. Dust with powdered sugar if desired before slicing and serving.

Notes

  • If you cannot find vanilla bean paste, using the scraped seeds from a fresh vanilla bean or just vanilla extract will work, but paste provides the best flavor and speckled appearance.
  • Make sure the butter is softened but not melted for proper creaming with sugar.
  • Using buttermilk adds a slight tang and helps tenderize the cake; if unavailable, you can substitute with whole milk mixed with a tablespoon of lemon juice or vinegar.
  • Let the cake cool fully before removing from the pan to prevent breaking.
  • This pound cake keeps well for several days stored in an airtight container at room temperature and also freezes nicely.

Find it online: https://bitezly.com/vanilla-bean-pound-cake-recipe/