Moist Vanilla Bean Pound Cake

Name: Moist Vanilla Bean Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 slices
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 3 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup whole milk; 1 vanilla bean, seeds scraped; 1 teaspoon vanilla extract

Highlighted under: Deluxe Baking Inspirations

I’ve always had a soft spot for pound cake, and this Moist Vanilla Bean Pound Cake is the perfect blend of rich flavors and tender crumb. The combination of real vanilla bean seeds and high-quality butter creates an irresistible aroma while baking. I love how simple it is to prepare, yet the results are impressively decadent. This cake pairs beautifully with fresh berries or a cup of tea, making it a delightful treat for any occasion. It's easily become a staple in my baking repertoire, and I hope it becomes one in yours too!

Created by

Andrea

Last updated on 2026-02-01T23:30:28.904Z

When I first tried making this Moist Vanilla Bean Pound Cake, I didn't expect such a rich and flavorful outcome. The trick is using fresh vanilla beans instead of extract; it really elevates the taste. I remember savoring the first slice with a dollop of whipped cream, and it was heavenly!

To ensure the cake rises perfectly, I let the butter soften to room temperature before creaming it with sugar. Additionally, I recommend using a kitchen scale for precision when weighing the ingredients. These little details made all the difference for me in achieving a moist and fluffy texture.

Why You'll Love This Recipe
Rich vanilla flavor with specks of real vanilla bean
Tender, moist texture that slices beautifully
Versatile enough to enjoy plain or with your favorite toppings

The Importance of Quality Ingredients

For a successful Moist Vanilla Bean Pound Cake, the quality of your ingredients is paramount. Using high-quality unsalted butter not only enhances the cake's flavor but also contributes to its tender texture. Unsalted butter allows you to control the salt content of your cake more accurately, which is crucial, especially since this recipe contains added salt. I recommend choosing a butter with at least 80% fat to achieve that rich, full flavor that pairs beautifully with the vanilla.

Real vanilla bean seeds elevate this pound cake to another level. The tiny specks not only provide an elegant visual but also intensify the vanilla aroma and flavor throughout the cake. If you can't access fresh vanilla beans, high-quality vanilla extract can be a substitute; however, you'll miss out on the delightful texture and taste that the seeds impart. A good rule of thumb is to replace each vanilla bean with two teaspoons of extract.

Mastering the Mixing Technique

The creaming method is a critical step in achieving the perfect texture for your pound cake. Ensure your butter is softened to room temperature, which helps it to aerate properly when creamed with sugar. This process incorporates air into the mixture, leading to a light and fluffy texture. Avoid over-beating after adding the eggs; once incorporated, move on to the dry ingredients. Over-mixing can lead to a dense cake due to gluten development from the flour.

When adding the dry ingredients and milk, do so gradually, starting and ending with the flour mixture. This not only helps to prevent clumps but also allows for an even distribution of moisture. You'll want to stop mixing as soon as the batter is just combined; it should still have some texture but be smooth overall. Aim for a thick consistency that resembles a soft dough rather than a runny batter—this ensures that your pound cake rises beautifully in the oven.

Ingredients

For the Pound Cake

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk
1 vanilla bean, seeds scraped
1 teaspoon vanilla extract

Instructions

Steps to Make Pound Cake

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan with butter and flour.

Cream Butter and Sugar

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.

Add Eggs

Add the eggs one at a time, beating well after each addition to ensure they are well incorporated.

Combine Dry Ingredients

In a separate bowl, mix together the flour, baking powder, and salt.

Mix Wet and Dry Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the flour mixture. Add the vanilla seeds and extract, mixing until just combined.

Bake the Cake

Pour the batter into the prepared bundt pan and smooth the top. Bake for 60 minutes or until a toothpick inserted in the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely. Serve plain or with your favorite toppings.

Enjoy Your Cake!

Pro Tips

For extra flavor, consider adding a tablespoon of lemon zest to the batter for a hint of brightness.

Storing and Serving Suggestions

Store your Moist Vanilla Bean Pound Cake in an airtight container at room temperature for up to three days. For longer storage, wrap the cake tightly in plastic wrap and freeze it. It will maintain its quality for up to three months. To serve, allow the cake to thaw in the refrigerator overnight, then bring it to room temperature before slicing. This will enhance the flavor and texture, making each bite melt in your mouth.

This pound cake is incredibly versatile, making it an excellent candidate for various toppings. Serve it with freshly whipped cream and a mix of berries for a refreshing contrast, or drizzle with a simple glaze made from powdered sugar and lemon juice. For a richer treat, top with a scoop of vanilla ice cream or even a dollop of crème fraîche, which adds a tangy note that complements the sweetness of the cake beautifully.

Common Troubleshooting Tips

If your pound cake is denser than expected, it may be due to over-mixing the batter or measuring the flour incorrectly. Always spoon the flour into the measuring cup and level it off with a knife, rather than scooping directly from the bag, as this can pack in more flour. Another culprit could be if the butter wasn't creamed enough—aim for a pale, fluffy mixture before adding eggs for the best results.

To achieve a perfectly baked pound cake with a golden-brown crust, keep an eye on the baking time. Baking times can vary between ovens, so start checking for doneness at around 50 minutes. Insert a toothpick into the center; it should come out clean or with just a few crumbs. If the top is browning too quickly, cover it loosely with foil to prevent burning while the inside continues to cook through.

Questions About Recipes

→ Can I substitute the butter with oil?

While oil can be used, using butter will give the cake its rich flavor and texture.

→ How do I store leftover pound cake?

Store it in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.

→ Can I freeze this pound cake?

Yes, you can freeze it. Wrap it well in plastic wrap and place it in an airtight container for up to 3 months.

→ What can I serve with pound cake?

Pound cake pairs beautifully with fresh fruit, whipped cream, or even a drizzle of chocolate sauce.