Luscious Vanilla Bean Pound Cake

Name: Luscious Vanilla Bean Pound Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 cup milk; 1 vanilla bean, split and seeds scraped; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons milk; 1/2 teaspoon vanilla extract

Highlighted under: Sweet Treat Creations

I absolutely love making this Luscious Vanilla Bean Pound Cake because it fills my kitchen with the most incredible aroma while baking. The rich flavors of vanilla bean paired with a buttery texture create a delightful treat that is perfect for any occasion. Whether it's a cozy afternoon tea or a festive gathering, this pound cake never fails to impress. I especially enjoy customizing it with my favorite toppings, making each slice a unique experience. It’s a recipe that brings happiness to both the baker and the guests!

Created by

Olivia

Last updated on 2026-02-09T17:05:27.803Z

When I first tried baking with real vanilla beans, I was amazed at how much more flavor they add compared to vanilla extract. For this pound cake, I scraped the seeds from one whole bean and mixed them into the batter. The tiny specks of bean add both flavor and visual appeal. I learned that beating the butter and sugar together until fluffy is crucial for building that perfect texture, ensuring the cake rises beautifully in the oven.

The texture of this cake is so wonderfully dense yet soft, making it ideal for pairing with fruits or a scoop of ice cream. I love to drizzle a simple vanilla glaze over the top once it's cooled. One bite of this pound cake, and you'll see why it's become a favorite in my home!

Why You'll Love This Recipe
Intense vanilla bean flavor that elevates every bite
Dense yet moist texture that holds up beautifully
Versatile for any occasion, from casual to elegant gatherings

The Role of Ingredients

Each ingredient in this Luscious Vanilla Bean Pound Cake plays a crucial role in achieving the perfect texture and flavor. The unsalted butter lends a rich buttery flavor, while its fat content contributes to the cake's moistness. Using granulated sugar not only sweetens the batter but also helps create a light and airy texture when creamed with the butter. Be sure to soften the butter properly to room temperature to ensure even mixing, which is essential for that fluffy crumb you desire.

The milk in this recipe adds moisture and richness, balancing the dry ingredients. Whole milk is recommended for a creamier texture, but you can substitute with buttermilk for a slight tang and added tenderness. The baking powder is vital for the cake’s rise, creating air pockets, while the sea salt enhances the overall flavor by balancing the sweetness. Finally, the fresh vanilla bean is a star ingredient; its intense and aromatic flavor elevates the cake, setting it apart from using just vanilla extract.

Techniques for Success

When mixing the batter, take care not to overmix once the dry ingredients and milk are combined. Overmixing can lead to a denser texture due to gluten formation, which is less desirable in a pound cake. To achieve the perfect consistency, mix just until you see no dry flour. Also, ensure your eggs are at room temperature before adding them; this helps them incorporate more smoothly into the batter, promoting a uniform texture throughout the cake.

Baking time can vary slightly based on your oven and altitude. Always start checking the cake's doneness at around 55 minutes. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the cake is browning too quickly on top, loosely cover it with aluminum foil after the first 30 minutes to prevent burning while it continues to bake through. Allow patience during the cooling process; a quicker cooling can lead to a cake that crumbles upon slicing, so let it rest adequately in the pan.

Ingredients

Gather these ingredients for a delightful baking experience:

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 cup milk
1 vanilla bean, split and seeds scraped
1 tablespoon baking powder
1/2 teaspoon salt

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract

Make sure to measure your ingredients accurately for the best results!

Instructions

Follow these steps to create your luscious pound cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Mix Dry Ingredients

In a bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla bean seeds.

Combine Mixtures

Alternate adding the dry ingredients and milk to the butter mixture, starting and ending with dry ingredients. Mix until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted comes out clean.

Cool and Glaze

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack. If using, mix powdered sugar with milk and vanilla, then drizzle over the cooled cake.

Let the cake cool completely for the best flavor and texture!

Pro Tips

For extra moisture, store the cake in an airtight container. You can also add lemon zest for a refreshing twist.

Storage and Freezing

This vanilla bean pound cake can be stored at room temperature in an airtight container for up to four days. If you want to keep it longer, consider freezing it. Wrap the cooled cake tightly in plastic wrap and then in aluminum foil. Properly wrapped, it can last in the freezer for up to three months. When ready to enjoy, simply thaw it overnight in the refrigerator, then bring it to room temperature before serving for the best texture.

If you end up with leftover cake, you can repurpose it into delicious cake pops by processing the leftover cake into crumbs, mixing with a bit of frosting, and rolling them into balls. Dip the balls in chocolate or vanilla coating for a fun and tasty treat. This is a great way to minimize waste and still enjoy the flavors of the original pound cake.

Serving Suggestions and Variations

The beauty of this vanilla bean pound cake lies in its versatility. Serve it plain, or elevate it by pairing it with fresh berries and a dollop of whipped cream for a light dessert. You might also consider a simple fruit compote drizzled over the top for added flavor and visual appeal. For a more decadent option, serve slices warm with a scoop of vanilla ice cream – the warm cake and cold ice cream create a delightful contrast.

For variations, you can incorporate flavors like almond extract for a different twist, or add candied citrus peel or dried fruits into the batter for added texture and flavor. Additionally, for a chocolate version, you could create a marble effect by swirling in some chocolate batter before baking. No matter how you choose to serve or adapt this recipe, the moist, dense texture will provide a perfect base.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla beans?

Yes, you can substitute 1 tablespoon of vanilla extract for the vanilla bean seeds.

→ How do I store the pound cake?

Store the cake in an airtight container at room temperature for up to 5 days.

→ Can I freeze this cake?

Absolutely! Wrap it well in plastic wrap and freeze for up to 3 months.

→ What can I serve with this pound cake?

It's delicious on its own, or you can serve it with fresh berries, whipped cream, or a scoop of ice cream.