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Vanilla Pound Cake

This vanilla pound cake features a tender, moist crumb with a beautifully golden crust, infused with the rich aroma of real vanilla beans. The key technique involves creaming butter and sugar, then gently folding in eggs and dry ingredients to preserve its delicate texture. The result is a fragrant, aromatic loaf that delivers a satisfying, melt-in-your-mouth bite with each slice.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8
Course: Main Course
Cuisine: Western
Calories: 350
Ingredients Equipment Method

Ingredients
  

  • 2 pieces vanilla beans split and scraped
  • 1 cup unsalted butter softened to room temperature
  • 1.5 cups superfine sugar or granulated sugar
  • 4 large eggs room temperature
  • 2 cups all-purpose flour
  • 0.5 teaspoon salt
  • 1 teaspoon baking powder
  • 2-3 tablespoons milk or cream optional, for looseness

Equipment

  • Loaf pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Toothpick or cake tester
  • Wire rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease a 9x5 inch loaf pan with butter and lightly dust with flour or line with parchment paper.
  2. Split the vanilla beans lengthwise and scrape out the tiny seeds into a small bowl. Set aside.
  3. In a large mixing bowl, beat the softened butter and superfine sugar together with an electric mixer or whisk until the mixture is pale, fluffy, and fragrant, about 3-4 minutes.
  4. Add the vanilla seeds to the butter mixture and mix until evenly distributed, releasing a rich vanilla aroma.
  5. One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. The batter will become smoother and slightly thicker.
  6. In a separate bowl, whisk together the flour, salt, and baking powder.
  7. Gradually add the dry ingredients to the wet mixture, folding gently with a spatula after each addition to keep the batter light and airy; stop mixing once just combined.
  8. If the batter feels very thick, fold in 2-3 tablespoons of milk or cream to loosen it up slightly.
  9. Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Gently tap the pan on the counter to settle the batter and remove air bubbles.
  10. Bake in the preheated oven for 50-60 minutes, until the cake is golden, fragrant, and a toothpick inserted into the center comes out clean. If the top browns too quickly, tent with foil after about 45 minutes.
  11. Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then, transfer to a wire rack to cool completely before slicing to reveal a tender, aromatic crumb.