Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 vanilla bean, split and scraped
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup whole milk
Special equipment needed:
- 9x5 inch loaf pan
- Electric mixer
- Parchment paper
- Cooking spray
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease the loaf pan with cooking spray and line it with parchment paper.
2. In a large bowl, cream the butter and sugar together with an electric mixer until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Stir in the vanilla extract and the scraped vanilla bean seeds.
5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Gradually add the dry ingredients to the butter mixture, alternating with the milk, until everything is well combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 60-70 minutes or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cake cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 60-70 minutes
Temperature:
350°F
Serving size:
12 servings
Nutritional information:
Calories: 410
Fat: 18g
Saturated Fat: 11g
Cholesterol: 105mg
Sodium: 220mg
Carbohydrates: 57g
Fiber: 1g
Sugar: 36g
Protein: 6g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but omit the added salt.
- Whole milk can be substituted with any other milk or non-dairy milk.
Variations:
- Lemon Vanilla Bean Pound Cake: Add the zest of 1 lemon to the batter and substitute the vanilla extract with lemon extract.
- Chocolate Chip Vanilla Bean Pound Cake: Fold in 1 cup of chocolate chips into the batter before pouring it into the pan.
- Almond Vanilla Bean Pound Cake: Substitute 1 teaspoon of almond extract for the vanilla extract.
Tips and tricks:
- Use room temperature ingredients for best results.
- Scrape the vanilla bean seeds carefully to ensure that you get all of the flavorful specks.
- Do not overmix the batter or the cake will be tough.
- Let the cake cool completely before slicing it.
Storage instructions:
Store the pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Reheating instructions:
To reheat the pound cake, wrap it in aluminum foil and bake it in a 350°F oven for 10-15 minutes or until warmed through.
Presentation ideas:
- Dust the top of the cake with powdered sugar.
- Serve with whipped cream and fresh berries.
- Drizzle with a vanilla glaze.
Garnishes:
- Fresh berries
- Whipped cream
- Powdered sugar
- Vanilla glaze
Pairings:
- Coffee
- Tea
- Hot chocolate
Suggested side dishes:
- Fresh fruit salad
- Vanilla ice cream
Troubleshooting advice:
- If the cake is too dry, it may have been overbaked. Reduce the baking time next time.
- If the cake is too dense, it may have been overmixed. Mix the batter just until everything is combined.
Food safety advice:
- Make sure to use fresh ingredients and wash your hands before preparing the recipe.
- Store the cake properly to prevent spoilage.
Food history:
Pound cake originated in Europe in the 18th century and was named after its ingredients: a pound of butter, a pound of sugar, a pound of flour, and a pound of eggs. The recipe has evolved over time, and now includes a variety of flavors and ingredients.
Flavor profiles:
This vanilla bean pound cake is sweet, buttery, and has a subtle vanilla flavor.
Serving suggestions:
Serve the pound cake as a dessert or as a sweet snack.
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Taste: Sweet, Buttery, Vanilla, Creamy, Light, Vanilla-Flavored