Vanilla Bean Pound Cake with Glaze

Prep Time 20 mins
Cook Time 60 mins
Rest Time 20 mins
Total Time 1 hr 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 170  C
Servings: 10
Best Season: All Seasons
Description

This Vanilla Bean Pound Cake with Glaze is a rich, buttery, and deeply aromatic dessert made with real vanilla bean for an authentic flavor. Moist, tender, and finished with a smooth vanilla glaze, this classic American pound cake is perfect for celebrations, afternoon tea, or a comforting homemade treat.

Ingredients
    For the Pound Cake Batter
  • 250 g unsalted butter (room temperature, softened)
  • 250 g granulated sugar
  • 4 large eggs (room temperature)
  • 250 g all-purpose flour (sifted)
  • 1 tsp baking powder
  • 0.5 tsp salt
  • 1 whole vanilla bean (seeds scraped)
  • 1 tsp pure vanilla extract
  • 60 ml whole milk (room temperature)
    • For the Vanilla Glaze
  • 150 g powdered sugar (sifted)
  • 2–3 tbsp milk
  • 0.5 tsp vanilla extract or a small pinch of vanilla bean seeds
Instructions
    Prepare the Oven and Pan
  1. 1
    Preheat your oven to 170°C. Grease a 9×5-inch loaf pan with butter and lightly dust with flour. Tap out any excess flour. Proper greasing ensures the cake releases cleanly after baking.
    2. Cream Butter and Sugar
  2. 2
    In a large mixing bowl, beat the softened butter using a hand mixer or stand mixer on medium speed for about 2 minutes until smooth and creamy.
  3. 3
    Gradually add the sugar and continue beating for 3–5 minutes until the mixture becomes pale, fluffy, and airy. This step is essential because it creates air pockets that give the cake structure and tenderness.
    4. Add Eggs One at a Time
  4. 4
    Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything mixes evenly.
  5. 5
    If the batter appears slightly curdled, do not worry — it will smooth out once the dry ingredients are added.
    6. Add Vanilla Flavor
  6. 6
    Slice the vanilla bean lengthwise and scrape out the seeds using the back of a knife. Add the seeds and vanilla extract into the batter. Mix gently to combine.
  7. 7
    Using real vanilla bean gives this cake its signature aroma and those beautiful specks throughout.
    8. Combine Dry Ingredients
  8. 8
    In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening and seasoning.
    9. Alternate Dry Ingredients and Milk
  9. 9
    Add the dry ingredients to the batter in three parts, alternating with the milk. Begin and end with the flour mixture.
  10. 10
    Mix on low speed just until combined. Do not overmix, as this can make the cake dense and tough.
    11. Fill the Pan and Bake
  11. 11
    Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  12. 12
    Bake at 170°C for 60–70 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden brown with a slight crack down the center — a classic pound cake characteristic.
    13. Cool Properly
  13. 13
    Allow the cake to cool in the pan for 20 minutes. Then carefully remove it and place it on a wire rack to cool completely for about 1 hour before glazing.
    14. Prepare the Vanilla Glaze
  14. 14
    In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable. Adjust the milk amount to reach your desired consistency.
  15. 15
    The glaze should be thick but still drizzle smoothly.
    16. Glaze the Cake
  16. 16
    Once the cake is fully cooled, drizzle the glaze over the top, allowing it to gently drip down the sides.
  17. 17
    Let the glaze set for 15–20 minutes before slicing.
Note
  • Room Temperature Ingredients: Always use room temperature butter, eggs, and milk for smoother mixing.
  • Do Not Overmix: Overmixing develops gluten, which makes the cake dense.
  • Storage: Store in an airtight container at room temperature for up to 3 days. Refrigerate for up to 1 week.
  • Freezing: Wrap tightly in plastic wrap and freeze for up to 2 months.
  • Variation Idea: Add lemon zest for a citrus twist or fold in white chocolate chips for added sweetness.
Keywords: classic dessert, buttery cake, homemade pound cake, vanilla bean recipe, tea cake
Read it online: https://petitepanini.com/recipe/vanilla-bean-pound-cake-with-glaze/