Vanilla Bean Pound Cake

Pound cake sliced on a white textured plate.

A simple, elegant classic with rich vanilla flavor

This vanilla bean pound cake is tender and deeply aromatic, thanks to real vanilla paste and rich cream. The method keeps the crumb light and fine—whipping the eggs and sugar to a ribbon stage before folding in flour and emulsified butter. It’s the kind of cake that’s perfect with a cup of tea, layered with fruit and cream, or simply dusted with powdered sugar.

Ingredients (makes one 8-inch loaf or 6–8 servings)

½ cup (115 g) unsalted butter
3 tablespoons (45 g) heavy cream
2 teaspoons (10 g) vanilla paste
1 cup + 3 tablespoons (165 g) cake flour
1 teaspoon (5 g) kosher salt
1 teaspoon (2 g) baking powder (Only use ½ tsp (1 g) if baking at altitude)
3 large eggs
¾ cup (150 g) granulated sugar

Instructions

Preheat oven to 350°F. Line a loaf pan with parchment paper.

In a small saucepan, melt the butter with the cream and vanilla paste. Keep warm.

In the bowl of a stand mixer, whip the eggs, sugar, salt, and baking powder until thick and pale—about 5–7 minutes. The mixture should ribbon off the whisk.

In a separate bowl, whisk the cake flour until light and lump-free. Gently fold the flour into the whipped egg mixture in 2 additions.

Take about 1 cup of the batter and stir it into the warm butter mixture to lighten it. Then fold the butter mixture back into the rest of the batter.

Pour into the prepared pan and bake for 35–45 minutes, or until the top is golden brown and the center springs back when gently pressed.

Let cool in the pan for 10 minutes, then lift out and cool completely on a wire rack.

Storage

Keeps well at room temperature for 3 days, wrapped tightly. Freezes beautifully for up to 1 month.