Description
This classic Vanilla Bean Pound Cake is rich, moist, and bursting with real vanilla flavor. Baked in a bundt pan, it has a tender crumb and a perfectly golden crust. The combination of vanilla bean paste and vanilla extract delivers an intense aroma that makes this cake a delightful treat for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 3/4 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla bean paste (or 1 vanilla bean, scraped)
- 1 tablespoon vanilla extract
- 1 1/4 cups buttermilk
Optional
- Powdered sugar for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 325°F. Grease a 10-inch bundt pan thoroughly using baking spray or butter and dust it with flour to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar until the mixture is light in color and fluffy in texture, which usually takes about 3-5 minutes on medium speed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla bean scrapings (or vanilla bean paste) along with the vanilla extract until well combined for maximum flavor.
- Combine Flour and Buttermilk: Gradually add the dry flour mixture to the wet ingredients in three additions, alternating with two additions of buttermilk. Begin and end with the flour mixture, mixing just until combined to maintain the cake's tender crumb.
- Pour Batter and Bake: Pour the batter evenly into the prepared bundt pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center of the cake comes out clean and the top is golden brown.
- Cool and Serve: Allow the cake to cool completely in the pan on a wire rack before carefully inverting it onto a serving plate. Dust with powdered sugar before serving if desired.
Notes
- Do not overmix the batter once the flour is added to avoid a dense cake.
- Make sure the butter is softened to room temperature for smooth creaming.
- If you don't have buttermilk, you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 1/4 cups of milk and letting it sit for 5 minutes.
- If using a vanilla bean, scrape the seeds carefully to avoid wasting the flavorful pulp.
- Letting the cake cool completely in the pan helps it hold its shape when inverted.
- The cake keeps well at room temperature for up to 3 days, or it can be wrapped and frozen for up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
