Vanilla Bean Pound Cake
A rich, buttery pound cake bursting with authentic vanilla bean flavor, perfect for any occasion. This easy 5-step recipe yields a moist, tender cake with a golden crust and a delicate vanilla aroma.
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 10-20 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 1 ½ cups (300 grams) granulated sugar
- 4 large eggs, room temperature
- 2 cups (240 grams) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- Seeds scraped from 1 whole vanilla bean
- ½ cup (120 ml) whole milk, room temperature
- Optional: powdered sugar for dusting or simple glaze made with powdered sugar and milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter and dust lightly with flour, or line it with parchment paper.
- In a large bowl, cream 1 cup softened unsalted butter with 1 ½ cups granulated sugar using an electric mixer on medium speed for 5-7 minutes until pale, light, and fluffy.
- Add 4 large eggs one at a time, mixing well after each addition and scraping down the bowl as needed until the batter is smooth and creamy.
- In a separate bowl, whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking powder, and ½ teaspoon salt.
- Scrape seeds from 1 vanilla bean pod and stir into ½ cup whole milk at room temperature.
- With the mixer on low, alternately add the flour mixture in three parts and the milk in two parts (start and end with flour), mixing just until combined after each addition.
- Pour the batter into the prepared pan, smooth the surface with a spatula, and tap the pan gently on the counter to release air bubbles.
- Bake for 55-65 minutes, starting to check at 55 minutes by inserting a toothpick in the center; it should come out clean or with a few moist crumbs but no wet batter. Tent with foil if browning too fast.
- Cool the cake in the pan for 15 minutes, then invert onto a cooling rack to cool completely.
Notes
Use room temperature ingredients for best results. Cream butter and sugar thoroughly to trap air for a tender crumb. Avoid overmixing after adding flour to prevent toughness. Tent cake with foil if browning too quickly. Let cake rest overnight for deeper flavor. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use plant-based butter and milk.
Nutrition
- Serving Size: 1 slice (1/10th of c
- Calories: 320
- Fat: 18
- Carbohydrates: 38
- Protein: 5
Keywords: vanilla bean pound cake, homemade pound cake, easy pound cake recipe, classic pound cake, vanilla cake, baking, dessert