This Vanilla Bean Pound Cake is a classic family favorite cake recipe, perfect for any occasion. Its rich flavor and tender crumb make it an unforgettable treat you’ll want to bake again and again. You can easily make this impressive dessert with simple ingredients.
Key Ingredients & Substitutions:
- Unsalted Butter: Use butter at room temperature for the best texture. You can substitute with a good quality baking margarine.
- Granulated Sugar: Provides sweetness and structure. No direct substitution recommended for this recipe.
- Eggs: Large eggs work best. Ensure they are at room temperature.
- All-Purpose Flour: The primary dry ingredient. For a gluten-free option, use a 1:1 gluten-free baking blend designed for cakes.
- Vanilla Bean Paste or Extract: Essential for flavor. Paste offers a more intense vanilla experience, but high-quality extract works well.
Ingredients:
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla bean paste (or 2 teaspoons vanilla extract)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk, at room temperature
Optional Vanilla Glaze:
- 1 cup powdered sugar
- 2-3 tablespoons milk or water
- 1/2 teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 45 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 25 minutes
- Servings: 12
- Calories per serving: Approximately 400-450 (without glaze)
- Tools Needed: 9×5 inch loaf pan or a 10-12 cup Bundt pan, electric mixer, mixing bowls, measuring cups and spoons.
Step-by-Step Instructions:
1. Prepare Your Pan
Preheat your oven to 325°F (160°C). Grease and flour your chosen pan thoroughly to prevent sticking. This ensures your family favorite cake recipe comes out perfectly.
2. Cream Butter and Sugar
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial for incorporating air and creating a tender crumb. Scrape down the sides of the bowl as needed.
3. Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla bean paste (or extract). Don’t overmix at this stage; just combine until smooth.
4. Combine Dry Ingredients
In a separate medium bowl, whisk together the flour, baking powder, and salt. This evenly distributes the leavening and seasoning throughout the flour.
5. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing until just combined after each addition. Be careful not to overmix the batter.
6. Bake the Cake
Pour the batter into your prepared pan and spread evenly. Bake for 65-80 minutes for a loaf pan, or 75-90 minutes for a Bundt pan, or until a wooden skewer inserted into the center comes out clean. Baking time can vary, so keep an eye on it.
7. Cool the Cake
Let the pound cake cool in the pan for 15-20 minutes before inverting it onto a wire rack. Allow it to cool completely before slicing or glazing. This prevents the cake from breaking.
8. Make Optional Glaze
If you desire, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Drizzle the glaze over the completely cooled pound cake for an extra touch of sweetness.
Variation Ideas:
- Lemon Zest: Add 2 tablespoons of lemon zest to the batter for a bright citrus flavor.
- Almond Extract: Replace half of the vanilla with almond extract for a nutty twist.
- Mini Loaves: Divide the batter into several mini loaf pans and adjust baking time accordingly (around 30-40 minutes).
Storage Instructions:
Store your Vanilla Bean Pound Cake at room temperature in an airtight container for up to 3-4 days. You can also freeze slices, tightly wrapped, for up to 2-3 months. Thaw frozen cake at room temperature before serving.
Frequently Asked Questions (FAQ):
- Can I use cold ingredients? No, room temperature ingredients emulsify better, creating a smoother batter and a more tender cake.
- Why is my pound cake dry? Overmixing the batter or overbaking are common culprits. Follow the mixing instructions carefully and check for doneness with a skewer.
- Can I make this dairy-free? You can substitute plant-based milk and a good quality dairy-free butter alternative.
- What kind of pan should I use? A 9×5 inch loaf pan or a 10-12 cup Bundt pan works perfectly for this family favorite cake recipe.
- How do I know when it’s fully baked? A wooden skewer or toothpick inserted into the center should come out clean, with no wet batter attached.
- Can I add fruit to this recipe? For best results, fold in about 1 cup of fresh berries (tossed lightly in flour) just before baking.