Desserts
Vanilla Bean Pound Cake
There's no magic here, just the right ingredients and technique and a lot of testing, resulting in a Vanilla Bean Pound Cake we consider to be perfection in its simplicity, flavor, and texture. Whether you go for a dollop of whipped cream or you glaze this baby, when you serve this cake, get ready for your crowning glory, as you’ll be dubbed The Cake Whisperer!
Ingredients
WHISK:
CREAM:
FOR THE VANILLA GLAZE:
Test Kitchen Tips
A cardinal rule with pound cakes is to use room-temperature ingredients, especially the butter — if it’s too hot or cold it’ll be too difficult to combine with the other ingredients. When it comes to mixing, this cake starts by creaming the butter and sugar at medium-low speed.
The creaming or beating process pushes the sugar crystals through the butter, creating air tunnels, which helps leaven the cake. (The small amount of baking powder is a little insurance if the mixing goes awry.) And, using lower-protein cake flour results in a more tender cake.
Resist the urge to cream this cake on high speed; it will warm the butter, a BIG no-no.
Instructions
Preheat oven to 350° with rack in lower third of oven. Coat a 12- to 15-cup fluted tube (Bundt) pan with butter and flour.
Whisk together flour, baking powder, and salt.
Cream butter in the bowl of a stand mixer on medium speed until softened. With mixer running on medium-low speed, slowly add granulated sugar until all is added, about 5 minutes. Continue creaming butter and sugar until sugar is dissolved, about 6 minutes more, scraping down sides and bottom of bowl as needed. Beat in vanilla bean paste and almond extract.
Add eggs, one at a time, with mixer on low speed, beating until fully incorporated before adding another.
Beat in flour mixture, ¼ cup at a time, scraping down sides and bottom of bowl as needed, just until blended.
Transfer batter to prepared pan, smooth top; transfer pan to an insulated baking sheet (or two stacked baking sheets) and bake cake until golden and a skewer inserted all the way to the bottom of the cake comes out clean, 50–55 minutes. Cool cake in pan on a rack, 15 minutes; turn out onto rack to cool completely.
Transfer cake to a serving platter; dust with powdered sugar and serve with whipped cream and mixed berries.
For Vanilla Glaze:
Heat ¾ cup water in a saucepan over medium to a boil. Combine ½ cup granulated sugar and 2 Tbsp. cornstarch; whisk into water. Cook glaze, stirring constantly, until thick; whisk in ¼ cup heavy cream. Off heat, whisk in 2 Tbsp. unsalted butter, 2 tsp. vanilla bean paste or vanilla extract, and a pinch of salt.
To incorporate the most air, slowly add the sugar with the mixer on a lower speed — a measuring cup with a spout makes it easy.
To help incorporate even more air and leaven the batter more, fully blend the eggs, one at a time, after each addition.
Baking the cake on an insulated baking sheet (or two stacked baking sheets) keeps it from developing a dark exterior.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 368
% Daily Value*
Total Fat 22g 33%
Saturated Fat 13g 65%
Cholesterol 123mg 41%
Sodium 210mg 8%
Carbs 42g 14%
Protein 5g
*Percent Daily Values are based on a 2,000 calorie diet.