This Vanilla Bean Pound Cake is a classic dessert that’s moist, buttery, and easy to make. Topped with strawberries and whipped cream, it’s a delicious treat for sunny days!
This Vanilla Bean Pound Cake is a timeless dessert known for its rich, buttery flavor and dense yet tender texture. Made with vanilla bean paste for a deep sweetness, this classic cake has a beautifully golden crust and a soft, moist interior. Everyone will love this fluffy little treat!
For more flavor-filled pound cake recipes you have to check out my Pistachio Pound Cake, Cranberry Orange Pound Cake, and Blue Ribbon Pound Cake.
Table of Contents
Why I Love This Pound Cake
- This Vanilla Bean Pound Cake is so moist and dense, creating that perfect melt-in-your-mouth bite.
- It holds up so well and stays fresh for days, perfect for leftovers!
- A slice goes perfectly with my morning coffee, afternoon tea, or when I need a sweet treat.
Recipe Ingredients
Vanilla Bean Paste – I recommend using high-quality vanilla bean paste. It has plenty of vanilla bean flecks in every teaspoon, giving the cake an incredible depth of flavor.
Butter – I use stick butter for this recipe, at room temperature. It gives the cake its rich, buttery flavor and helps create a moist crumb. Make sure it’s softened for easy mixing!
Granulated Sugar – It adds the right amount of sweetness. It also helps give the cake a light, tender texture when creamed with butter.
For a full list of ingredients and amounts, see the recipe card below.
How to Make Vanilla Bean Pound Cake
Step 1: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour. Set aside.
Step 2: In the bowl of a stand mixer, beat together the sugar, butter, and vanilla for 3 minutes at medium-low speed. Add the beaten eggs, mixing to incorporate.
Step 3: In a small mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients, along with the sour cream, lemon zest, and lemon juice. Mix on low for an additional 30 seconds after all of the dry ingredients have been added.
Step 4: Pour the batter into the prepared pan and spread it evenly. Tap the pan 2-3 times on the counter to remove any air bubbles. Place in the preheated oven and bake for 1 hour, or until the top is golden brown and set (the crack may still look slightly moist, but it’s okay as long as it doesn’t wiggle). Remove from the oven and allow to cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
Expert Tips
Take Your Time Creaming the Butter and Sugar – Don’t rush when creaming the butter and sugar—it’s worth the extra few minutes to get that fluffy texture. Creaming the butter and sugar for a good 3-4 minutes adds air, which helps make the cake lighter and fluffier.
Add Dry Ingredients Slowly – Mix the dry ingredients in two batches at the lowest speed. After the first batch, scrape down the bowl with a spatula before adding the rest. This helps avoid overmixing and keeps the cake soft and tender.
Use Non-Stick Cooking Spray – Spray the pan with non-stick cooking spray and line it with parchment paper. It makes things easier when the cake slides right out and stays perfectly intact!
FAQs
Yes, you can easily use 2 teaspoons of vanilla extract. You’ll still get that delicious vanilla taste, just without the flecks of vanilla bean.
I like to serve this cake with a scoop of homemade ice cream and a drizzle of chocolate sauce. If you want to elevate it, top it with whipped cream, fresh berries, and a splash of strawberry syrup!
Check for doneness by inserting a toothpick into the center of the cake. If it comes out with just a few crumbs (not wet batter), your cake is done! The top should be golden and set.
Storage Info
To STORE the Vanilla Bean Pound Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for 3-4 days. You can FREEZE the cake for up to 3 months—just wrap it in plastic wrap and foil before freezing.
To REHEAT, thaw at room temperature, then warm slices in the microwave for about 10-15 seconds or in the oven at 300°F (150°C) for 10 minutes.
More Delicious Cakes to Try
Vanilla Bean Pound Cake Recipe
Ingredients
- 1 1/4 cups granulated sugar
- 16 tablespoons (2 sticks) butter - room temperature
- 2 tsp vanilla bean paste*
- 5 large eggs - lightly beaten
- 1/3 cup sour cream
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 teaspoon salt
- 1 tsp lemon zest
- 2 Tbsp fresh lemon juice
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour. Set aside.
- In the bowl of a stand mixer, beat together the sugar, butter, and vanilla for 3 minutes at medium-low speed. Add the beaten eggs, mixing to incorporate.
- In a small mixing bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients, along with the sour cream, lemon zest, and lemon juice. Mix on low for an additional 30 seconds after all of the dry ingredients have been added.
- Pour the batter into the prepared pan and spread it evenly. Tap the pan 2-3 times on the counter to remove any air bubbles. Place in the preheated oven and bake for 1 hour, or until the top is golden brown and set (the crack may still look slightly moist, but it’s okay as long as it doesn’t wiggle). Remove from the oven and allow to cool in the pan for 30 minutes before transferring to a wire rack to cool completely.
I liked how balanced the sweetness was, perfect for pairing with fruit.
This is so heavenly! It’s soft & light, which i love!
This is not only beautiful, but it has the best texture and flavor! Such a simple dessert for a summer BBQ.
WOAH! THIS IS STUNNING!
Thanks Meriem!
Can u double it 4 me I’m using a round pan with hole in middle
I want to make this in a round cake pan with a whole in the middle.
Hi Pat. For a 10-cup bundt pan you’d do one full recipe + 1/2 recipe. Does that make sense? Baking time will have to be adjusted accordingly.