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

Highlighted under: Bakery-Style Treat Recipes

I absolutely love baking, and one of my favorite treats to whip up is this luscious vanilla bean pound cake. It’s rich and buttery with a beautiful depth of flavor from the vanilla beans. Every bite is a delightful combination of moist texture and aromatic sweetness that can elevate any occasion. Whether enjoyed with a cup of tea or dressed up for dessert, this cake never fails to impress. I often experiment with the recipe to achieve that perfect crumb, and it's become a beloved staple in my kitchen.

Created by

Emily

Last updated on 2026-02-09T15:21:27.287Z

Baking this luscious vanilla bean pound cake has been a labor of love in my kitchen. The first time I made it, I was pleasantly surprised by how easily the flavors meld together. I learned that using high-quality vanilla beans truly makes a remarkable difference, resulting in a fragrance that fills my home while it bakes.

One tip I cherish is to let the cake cool completely before slicing, as this allows the crumb to set perfectly. This cake pairs wonderfully with fresh berries or a drizzle of warm cream, making it perfect for gatherings or simply a special treat for myself.

Why You Will Love This Recipe
Rich vanilla flavor that fills the kitchen with a cozy aroma
Butterfly-light texture that melts in your mouth
Versatile for any occasion, from casual gatherings to celebrations

Baking Essentials for Success

Using high-quality vanilla beans is crucial for the depth of flavor in this pound cake. The tiny specks of vanilla seeds not only enhance the visual appeal but also add a complex aroma that’s hard to replicate with extract alone. If vanilla beans are unavailable, you can substitute with an extra teaspoon of pure vanilla extract, though the texture and richness may slightly differ.

Be mindful of your butter's temperature; it should be softened but not melted. If you forgot to take it out of the fridge in advance, you can cut it into small pieces to speed up the softening process, or even microwave it in 5-second intervals, but keep a close eye to avoid melting.

Mastering the Perfect Crumb

For the best crumb, make sure to avoid over-mixing the batter once the dry ingredients are added. Over-mixing can incorporate too much air and lead to a dense texture instead of the desired lightness. Mix just until you no longer see dry flour, and then gently fold in the milk; this will help achieve that tender crumb you want.

Letting the batter rest for 10-15 minutes before baking can allow the gluten to relax, which contributes to a lighter loaf. This resting time enhances the texture by preventing the ends from rising too quickly, helping the cake bake evenly throughout.

Storage and Serving Suggestions

Once cooled, this vanilla bean pound cake can be stored at room temperature, wrapped tightly in plastic wrap or kept in an airtight container for up to 4 days. For longer storage, slice the cake and freeze it in an airtight bag for up to 3 months. Thaw slices at room temperature for a delightful treat without compromising texture.

To elevate your pound cake for special occasions, consider serving it with a fresh berry compote or a drizzle of cream cheese frosting. A sprinkle of powdered sugar adds elegance and sweetness. You could also serve it alongside a scoop of vanilla ice cream for a simple yet indulgent dessert experience.

Ingredients

For the Cake

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

Make sure to allow the butter to soften at room temperature for better creaming.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 10-inch loaf pan with butter, then dust it with flour to prevent sticking.

Cream Butter and Sugar

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

Add Eggs and Vanilla

Mix in the eggs one at a time, ensuring each one is fully incorporated before adding the next. Stir in the vanilla extract and the seeds from the vanilla bean.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with the milk.

Bake the Cake

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

Cool and Enjoy

Once baked, allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

When serving, slice the cake evenly to maintain its beautiful texture.

Pro Tips

For an extra layer of flavor, try adding a splash of almond extract to the batter.

Troubleshooting Common Issues

If your pound cake rises beautifully but sinks in the center, this can be a result of underbaking or adding too many wet ingredients. Make sure you test for doneness using a toothpick; it should come out clean or with a few crumbs attached, but not wet batter. If the cake does sink, trim the center and serve it with toppings to disguise any imperfections.

On the other hand, if your cake has a dry texture, it may have been overbaked or mixed too long. Check your oven’s temperature with an oven thermometer to ensure it's accurate, and try reducing the baking time slightly in future attempts. Adjusting your mixing technique can also help achieve better results.

Variations to Try

If you’re feeling adventurous, try infusing your pound cake with different flavors. For a citrus twist, add the zest of one lemon or orange along with the dry ingredients. The acidity will brighten the vanilla flavor and give an additional layer of freshness.

For chocolate lovers, you can incorporate cocoa powder by reducing the flour by 1/2 cup and adding 1/2 cup of cocoa instead, creating a rich chocolate-vanilla hybrid. Mixing in chocolate chips or nuts can add texture and variety, making this cake a versatile base.

Questions About Recipes

→ Can I use other flavors instead of vanilla?

Absolutely! You can swap out the vanilla for almond or lemon extract for a different taste.

→ How should I store leftover pound cake?

Store leftover pound cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze this pound cake?

Yes, you can freeze the pound cake wrapped tightly in plastic wrap for up to 3 months. Thaw at room temperature before serving.

→ What can I serve with this pound cake?

It's delicious on its own, but can also be paired with fresh fruit, whipped cream, or a scoop of ice cream for added indulgence.