Vanilla Pound Cake
User Reviews
4.2
Vanilla Pound Cake
Description
The Vanilla Pound Cake uses cake flour for a light texture and combines it with butter creamed alongside vanilla sugar and vanilla paste to build flavor and structure. Eggs and buttermilk are blended in to provide richness and moisture. Careful mixing aerates the batter to help it rise despite the dense batter typical of pound cakes. It bakes in a loaf pan at 325°F until a toothpick inserted comes out clean, resulting in a tender crumb with a subtly sweet vanilla aroma.
The glazed top, made from confectioners sugar mixed with vanilla bean paste and milk (or cream), adds a delicate sweetness and smooth coating to the finished loaf. This cake slices well for serving with coffee or tea and can be enjoyed as a straightforward, vanilla-focused dessert or snack cake.
The notes explain how to make your own cake flour by replacing some all-purpose flour with cornstarch to lighten the texture. Vanilla sugar is prepared by infusing sugar with whole vanilla beans in a sealed container, enhancing the flavor throughout the cake. The glaze can be adjusted with cream or milk to achieve desired consistency. These techniques add layers of flavor and texture to the finished pound cake.
Ingredients
- 1 1/2 cups cake flour see instructions for making your own in the notes, below*
- 1/8 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter at room temperature, unsalted
- 1 1/4 cups vanilla sugar directions in the notes below**
- 1 Tbsp vanilla paste or 1 1/2 tsp vanilla extract
- 3 egg room temperature, large
- 1/2 cup buttermilk room temperature
glaze
- 1 1/2 cups confectioners sugar
- 1 Tbsp vanilla bean paste
- 1 Tbsp milk you can also use half and half, or cream, or more as needed
Instructions
- Set oven to 325°F.
- Lightly spray a standard 9x5 loaf pan and line it with a sheet of parchment paper or foil so you can easily lift the cake out for glazing.
- Sift together the flour, salt, and baking soda. Set aside.
- In a stand mixer, cream the butter, sugar, and vanilla together until light and fluffy. Scrape down the sides of the bowl as necessary. Let the mixer go for at least 3-4 minutes. Note: the long mixing is important for this classic pound cake, the air that is incorporated through mixing is what helps it rise.
- Beat in the eggs one at a time.
- Blend in the buttermilk. Then slowly add the flour. Make sure everything is well mixed. Do the last bit by hand.
- Turn the batter into the loaf pan and spread out evenly. Bake on the middle rack for 60-70 minutes, or until a toothpick inserted in the center comes out without wet batter clinging to it. Cool on a rack.
- Make the glaze by whisking the sugar and vanilla together with enough milk or cream to create a thick spreadable glaze. Beat it until there are no lumps. You can add more liquid to thin it down, or more sifted sugar to thicken it up.
- When the cake is almost completely cool, spread a thick layer of glaze over the top and let it drip down the sides. The idea is to have the glaze thick enough that it doesn't completely slide off the cake. If that happens, gather it up and re-glaze the cake.
- Let the glaze set up before serving your pound cake. The cake can be kept at room temperature for up to 3 days, wrapped in plastic.
Notes
- Make your own cake flour by replacing 2 tablespoons per cup of flour with cornstarch and sifting together for a lighter texture.
- Vanilla sugar is made by storing sugar with a split vanilla bean in a sealed container, intensifying the vanilla flavor.
- Adjust the glaze consistency with milk, cream, or half and half as needed for a smooth finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Serving | 1 slice | |
| Calories | 355kcal | 18% |
| Carbohydrates | 59g | 20% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 75mg | 25% |
| Sodium | 91mg | 4% |
| Potassium | 59mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 45g | 90% |
| Vitamin A | 378IU | 8% |
| Calcium | 29mg | 3% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.2
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