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: 10 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 2 teaspoons vanilla bean paste; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1 cup whole milk

Highlighted under: Baking & Desserts

I’ve always had a soft spot for pound cake, so creating this Luscious Vanilla Bean Pound Cake felt like a delightful challenge. The rich, buttery texture combined with the deep flavors of real vanilla beans makes every bite irresistible. I love how it’s perfect on its own or dressed up with fresh fruit and whipped cream. Baking this cake fills my kitchen with an inviting aroma that just beckons guests to gather around the table. It’s a comforting dessert that always brings a smile!

Created by

Emily

Last updated on 2026-02-09T15:17:27.411Z

When I first tried making pound cake with real vanilla beans instead of extract, I was blown away by the depth of flavor. The tiny flecks of vanilla in the batter give not only an aesthetic touch but also a lovely burst of taste that elevates the cake. I meticulously blended the butter and sugar until light and fluffy to achieve the perfect texture that melts in your mouth.

After testing various baking times and temperatures, I discovered that baking at a steady 325°F produced the best rise and crumb. I recommend cooling the cake in the pan for a bit before transferring it to a wire rack. This way, it maintains its shape, and the cooling process enhances the flavors even more!

Why You'll Love This Recipe
Rich vanilla flavor that’s truly exceptional
Perfectly moist and buttery texture
Versatile for any occasion, from casual to elegant

Understanding the Role of Ingredients

Each ingredient in this Luscious Vanilla Bean Pound Cake plays a crucial role in achieving its decadent flavor and texture. For instance, using unsalted butter allows you to control the amount of salt in your cake, ensuring a balanced flavor. The butter needs to be softened to room temperature to create a creamy mixture with sugar—this is essential for incorporating air into the batter, which gives the cake its rise and lightness.

Granulated sugar not only sweetens the cake but also contributes to its tender crumb. When creamed with butter, sugar dissolves and creates air pockets, which will expand during baking, resulting in a beautifully textured cake. The vanilla bean paste offers a rich and fragrant flavor, far superior to standard vanilla extract. Each fleck of vanilla bean adds visual appeal and aromatic depth to your pound cake.

Baking Technique Tips

When preparing to bake, it’s important to preheat your oven thoroughly. Make sure it’s reached the desired temperature of 325°F (163°C) before placing the cake inside. An unheated oven can lead to uneven baking and could prevent your cake from rising properly. Position your bundt pan in the center of the oven for the most consistent heat distribution, which is vital for that perfect golden crust.

Monitoring the baking time is also key to ensuring the perfect texture. While the recipe suggests a baking time of 60 minutes, ovens may vary. Start checking for doneness around the 55-minute mark by inserting a toothpick into the cake's center; it should come out clean or with a few moist crumbs. Allowing the cake to cool in the pan briefly before inverting helps to maintain its structure, as cakes can sometimes stick if removed too soon.

Ingredients

For the Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk

Ensure all ingredients are at room temperature for the best results.

Instructions

Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.

Cream Butter and Sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy, about 5 minutes.

Add Eggs and Vanilla

Beat in the eggs one at a time, then mix in the vanilla bean paste until fully incorporated.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, and salt.

Alternate Adding Ingredients

Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Begin and end with the flour mix. Beat until just combined.

Pour and Bake

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

Cool and Serve

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Serve as desired.

Best enjoyed with fresh fruit or a sprinkle of powdered sugar!

Pro Tips

For an extra kick, try adding a tablespoon of lemon zest to the batter. It complements the vanilla beautifully!

Storage and Make-Ahead Options

This pound cake can be made ahead of time and stored effectively. Once completely cooled, wrap it tightly in plastic wrap to retain moisture. It can be kept at room temperature for up to three days. If you want to extend its shelf life, consider freezing it. Slice the cake before freezing for easier thawing, and store it in an airtight container for up to three months. Thaw in the refrigerator or at room temperature when you’re ready to indulge.

If you plan to freeze portions, you can also glaze or frost them once thawed. A simple glaze made with powdered sugar and milk can elevate the cake’s flavor without overpowering its vanilla essence. Just drizzle the glaze over the cake when it’s at room temperature for a lovely finish.

Serving Suggestions

This Luscious Vanilla Bean Pound Cake shines on its own but can be easily enhanced with accompaniments. Fresh berries like strawberries or raspberries paired with a dollop of whipped cream not only add flavor but also a pop of color. For a more decadent dessert, serve it with a scoop of vanilla ice cream, letting the warm cake meld with the cold ice cream for a delightful contrast.

For a unique twist, consider toasting slices of the pound cake lightly. The heat intensifies the vanilla flavor and adds a delightful crunch that complements the cake’s soft interior beautifully. Top with a sprinkle of powdered sugar or a few drizzles of chocolate sauce for an indulgent treat that feels both elegant and approachable.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, you can use 2 teaspoons of pure vanilla extract in place of the vanilla bean paste.

→ How do I store leftover pound cake?

Store 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 it tightly in plastic wrap and then foil. It can be frozen for up to 3 months.

→ What other flavors can I add?

Feel free to mix in citrus zest, chocolate chips, or nuts for different flavor profiles!