Vanilla Bean Pound Cake recipe — rich, buttery, and speckled with fragrant vanilla bean seeds. Perfect on its own, or dressed up with berries and whipped cream.
Vanilla Bean Pound Cake
Ingredients:
1 cup (2 sticks) unsalted butter, room temperature
1 2/3 cups granulated sugar
4 large eggs, room temperature
1 vanilla bean, split and seeds scraped (or 1 tbsp vanilla bean paste)
2 tsp pure vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup whole milk, room temperature
Optional Vanilla Glaze:
1 cup powdered sugar
1–2 tbsp milk
1/2 tsp vanilla extract
Instructions:
Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan (or line with parchment).
In a large bowl, cream the butter and sugar together until light and fluffy (3–5 minutes).
Add eggs, one at a time, beating well after each addition.
Mix in vanilla bean seeds and vanilla extract.
In a separate bowl, whisk together flour, baking powder, and salt.
Add dry ingredients to the wet mixture in 3 additions, alternating with the milk, beginning and ending with the flour. Do not overmix.
Pour batter into prepared pan. Smooth the top.
Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Let cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Optional Glaze:
Mix powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled cake.
Serving Suggestions:
Fresh berries & whipped cream
Toasted with a pat of butter
#fblifestyle #BAKING #COMFORTFOOD
Served alongside coffee or tea