Vanilla Bean Pound Cake

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Vanilla Bean Pound Cake – Buttery, Fragrant, and Classic

Prep Time: 15 minutes
Cook Time: 1 hour – 1 hour 15 minutes
Total Time: ~1 hour 30 minutes
Yield: 1 large loaf or bundt cake (or two smaller loaves)
Course: Dessert
Cuisine: American

This Vanilla Bean Pound Cake celebrates simplicity with a luxurious twist. Featuring real vanilla bean seeds and rich whipping cream, this classic loaf is irresistibly buttery, soft, and fragrant—perfect for a tea party, brunch, or sweet snack. Serve it with fresh whipped cream and berries for a beautiful, crowd-pleasing treat.

Ingredients

  • ¾ cup salted butter, softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 vanilla bean, split and seeds scraped
  • 1 ½ cups all-purpose flour
  • 2 tsp vanilla extract
  • ½ cup heavy whipping cream
  • Optional for serving: Fresh whipped cream and berries

Instructions

1. Prepare the Pan

Preheat oven to 300°F (150°C). Lightly spray a loaf pan with non-stick cooking spray. Line with parchment paper so it overhangs on two sides, then spray again. This ensures the cake lifts out easily.

2. Cream Butter and Sugar

In a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3 minutes.

3. Add Eggs and Vanilla Bean

Add the eggs one at a time, beating well after each. Mix in the vanilla bean seeds until well combined.

4. Mix the Batter

  • Add half the flour and mix on low speed until just combined.
  • In a small bowl, stir together the vanilla extract and heavy cream.
  • Pour half the cream mixture into the batter, mix gently.
  • Add the remaining flour, then the rest of the cream mixture, mixing until a soft, thick batter forms.

5. Bake

Transfer the batter to the prepared pan. Smooth the top.
Bake for 1 hour to 1 hour 15 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with moist crumbs.

6. Cool and Serve

Let the cake cool completely in the pan before lifting it out. Slice and serve as-is or with a dollop of whipped cream and fresh berries

Tips & Variations

  • Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days. Freezes beautifully for up to 2 months.
  • Make it a Bundt Cake: Double the recipe or use one large Bundt pan.
  • Substitute Idea: No vanilla bean? Use an extra teaspoon of vanilla extract or try vanilla bean paste.

 Why You’ll Love It

This cake gives vanilla its long-overdue moment in the spotlight. With its tender crumb and intoxicating aroma, every bite is rich, comforting, and subtly elegant.

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