Vanilla Bean Pound Cake

I love when spring time rolls around and strawberries flood the grocery stores and farmer’s markets! What I love even more is making this super easy vanilla bean pound cake to go with them. It’s dense, moist, buttery and flecked with vanilla bean seeds. Top it with ripe berries and homemade whipped cream and you’ve got yourself a little slice of heaven.

Vanilla Bean Pound Cake

This recipe couldn’t be easier. It’s my go-to loaf recipe for pound cake. You can make it as-is or easily alter it (like I did here) to incorporate whatever flavor combo you want. I decided to go with vanilla bean this time (and added a hint of lemon zest). If you don’t have vanilla bean paste I’d suggest scraping the inside of 1 vanilla bean and adding 1 ½ tsp. of vanilla extract to the batter. It’ll taste just as amazing!

Vanilla Bean Pound Cake

Somehow no matter what I do to it, it always bakes up beautifully with a domed top and a crack down the center. If you do decide to give this recipe a try, just make sure to follow the directions carefully, butter/flour your 9×5 pan (use this size and not any smaller) and watch it during the final 10-15 minutes. Mine usually takes about 55 minutes to 1 hour to bake, but oven temperatures and baking times always vary.

Vanilla Bean Pound Cake

Let it cool, slice it, and load it up with berries and cream. You’ll be glad you did 🙂 Happy baking!

5.0 from 2 reviews
Vanilla Bean Pound Cake
Prep time
Cook time
Total time
Nothing tastes better than this moist, dense vanilla bean pound cake topped with ripe strawberries and homemade whipped cream! It's the perfect dessert for spring and summer!
Yield: 1 (9x5) loaf
  • 1¼ c. granulated sugar
  • 16 tbsp. (2 sticks) butter, room temperature
  • 2 tsp. vanilla bean paste*
  • 5 eggs, lightly beaten
  • ⅓ c. sour cream
  • 1¾ c. all-purpose flour
  • ½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. lemon zest
  • 2 tbsp. fresh lemon juice
  1. Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside.
  2. In the bowl of a stand mixer, beat together the sugar, butter and vanilla for 3 minutes medium-low. Add beaten eggs, mixing to incorporate.
  3. In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add 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.
  4. Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove an air bubbles. Place in the preheated oven and bake for 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn't wiggle it's ok). Remove from oven and allow to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
*Use 1 vanilla bean (scraped) + 1½ tsp. vanilla extract as a substitute for paste.

Recipe source: Life Made Simple

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About the Author


Wife, mother, baker and photographer. Recipe developer & author of Life Made Simple. A self-professed peanut butter lover and fond of anything that involves pumpkin, cookie dough, or sprinkles

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          1. 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.

  1. 5 stars
    This is not only beautiful, but it has the best texture and flavor! Such a simple dessert for a summer BBQ.