Moist Vanilla Bean Pound Cake
Highlighted under: Sweet Treats & Homemade Desserts
I absolutely love making this Moist Vanilla Bean Pound Cake. It's one of those recipes that brings back fond memories of family gatherings and celebrations. The rich aroma of vanilla fills the kitchen as it bakes, and the texture is so tender and moist. I find that using real vanilla beans instead of extract elevates the flavor to a whole new level. Every slice melts in your mouth, making it perfect for any occasion, from afternoon tea to birthday parties.
Baking this Moist Vanilla Bean Pound Cake is a cherished tradition in my family. I remember the first time I made it, using fresh vanilla beans instead of the typical extract. The result was a cake that was not only fragrant but also packed with a warm, deep vanilla flavor that's hard to replicate. It's my go-to recipe to impress guests and satisfy my sweet cravings.
When I bake this cake, I love to serve it with a dollop of whipped cream or fresh berries. One essential tip I learned is to ensure your ingredients are at room temperature before mixing. This helps achieve that dreamy, fluffy texture that makes every bite delightful. Trust me, it’s worth the little extra effort!
Why You'll Love This Recipe
- Rich vanilla flavor enhanced by real vanilla beans
- Tender and moist texture that's irresistibly delicious
- Versatile enough for any occasion, from casual to festive
Ingredients
Gather these ingredients to get started on your pound cake!
For the cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Make sure to measure your ingredients accurately for the best results!
Instructions
Follow these simple steps to create your perfect pound cake!
Prepare the Baking Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring it's well coated.
Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla bean paste, ensuring it's evenly incorporated.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Mix Everything Together
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Bake the Cake
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve
Once baked, let the pound cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Enjoy your homemade pound cake with your favorite toppings!
Pro Tips
- For an extra layer of flavor, consider adding a teaspoon of almond extract to the butter and sugar mixture. Also, ensure your butter is at the perfect spreadable consistency for the best creaminess.
Questions About Recipes
→ Can I use vanilla extract instead of vanilla bean paste?
Yes, you can substitute it, but the flavor may not be as intense. Use about 2 teaspoons of pure vanilla extract.
→ How should I store the pound cake?
Store it in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
→ Can I freeze this pound cake?
Absolutely! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It will keep in the freezer for up to 3 months.
→ What can I serve with pound cake?
This cake pairs beautifully with fresh fruits, whipped cream, or a drizzle of chocolate or caramel sauce.
Moist Vanilla Bean Pound Cake
I absolutely love making this Moist Vanilla Bean Pound Cake. It's one of those recipes that brings back fond memories of family gatherings and celebrations. The rich aroma of vanilla fills the kitchen as it bakes, and the texture is so tender and moist. I find that using real vanilla beans instead of extract elevates the flavor to a whole new level. Every slice melts in your mouth, making it perfect for any occasion, from afternoon tea to birthday parties.
Created by: Lena
Recipe Type: Sweet Treats & Homemade Desserts
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
For the cake
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
How-To Steps
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan, ensuring it's well coated.
In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla bean paste, ensuring it's evenly incorporated.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined, being careful not to overmix.
Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, let the pound cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Extra Tips
- For an extra layer of flavor, consider adding a teaspoon of almond extract to the butter and sugar mixture. Also, ensure your butter is at the perfect spreadable consistency for the best creaminess.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g