Here’s a vanilla bean pound cake recipe—rich, buttery, and filled with real vanilla flavor. This is a classic recipe, perfect for any occasion or as a base for berries and whipped cream.
🌿 Vanilla Bean Pound Cake Recipe (Makes 1 standard loaf or bundt cake)
🔪 Prep Time: 20 minutes
🧁 Bake Time: 60–75 minutes
🌡 Oven Temp: 325°F (163°C)
📝 Ingredients
Dry Ingredients:
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2 ½ cups (312g) all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
Wet Ingredients:
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1 cup (226g) unsalted butter, at room temperature
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1 ¾ cups (350g) granulated sugar
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4 large eggs, at room temperature
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1 tablespoon pure vanilla bean paste
(or seeds scraped from 1 whole vanilla bean) -
½ teaspoon pure vanilla extract (for added depth)
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1 cup (240ml) heavy cream or whole milk, at room temperature
🧑🍳 Instructions
1. Prep the Oven & Pan
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Preheat oven to 325°F (163°C).
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Grease and flour a 9×5-inch loaf pan or a 10-cup bundt pan. You can also line the loaf pan with parchment paper for easy removal.
2. Whisk Dry Ingredients
In a medium bowl, sift or whisk together:
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2 ½ cups flour
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½ tsp baking powder
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½ tsp salt
Set aside.
3. Cream the Butter and Sugar
In a large mixing bowl:
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Beat 1 cup softened butter and 1 ¾ cups sugar using a hand mixer or stand mixer (paddle attachment) on medium-high for 4–5 minutes, until light, fluffy, and pale.
💡 Proper creaming adds air, making the cake soft even without much leavening.
4. Add Eggs One at a Time
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Add 4 eggs, one at a time, beating well after each addition.
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Scrape down the sides of the bowl frequently.
5. Add Vanilla
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Mix in:
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1 tablespoon vanilla bean paste (or the scraped seeds from 1 whole vanilla bean)
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½ teaspoon vanilla extract
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6. Alternate Adding Dry Ingredients & Cream
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Reduce mixer speed to low.
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Add the dry ingredients in three additions, alternating with the cream/milk in two additions:
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Add ⅓ of flour mixture → mix until just combined.
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Add ½ of the cream → mix.
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Repeat until all is incorporated.
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✔️ Don’t overmix. Stop as soon as the batter is smooth.
7. Bake
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Pour batter into prepared pan and smooth the top.
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Tap the pan gently on the counter to remove air bubbles.
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Bake for 60–75 minutes, until a toothpick inserted into the center comes out clean.
⏰ Loaf pans may take longer than bundt pans.
8. Cool
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Let the cake cool in the pan for 15 minutes.
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Then invert onto a wire rack and cool completely before slicing.
🍰 Optional Vanilla Glaze
For extra sweetness and shine:
Ingredients:
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1 cup powdered sugar
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1–2 tbsp milk or cream
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½ tsp vanilla bean paste or extract
Instructions:
Whisk all ingredients until smooth. Drizzle over cooled cake.
🧊 Storage
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Room Temp: Wrap tightly and store for up to 4 days.
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Freezer: Wrap in plastic + foil; freeze for up to 3 months. Thaw at room temp.
📝 Notes & Tips
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Vanilla bean paste gives you those beautiful specks and a rich aroma.
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Don’t skip room-temperature ingredients—they help emulsify the batter.
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This cake is even better the next day after flavors meld!