Indulge in the timeless allure of a classic pound cake with a delightful twist! This Vanilla Bean Pound Cake is enriched with the pure essence of real vanilla beans, giving it a rich and aromatic flavor profile. The cake’s light yet buttery crumb is complemented by a refreshing, slightly floral lemon lavender glaze that adds a hint of elegance and a lovely pop of flavor. Perfect for special occasions, tea parties, or simply a sophisticated treat to savor at home, this cake promises to be an unforgettable addition to your baking repertoire.
Ingredients:
For the Vanilla Bean Pound Cake:
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1 vanilla bean pod or 1 ½ teaspoons pure vanilla bean paste
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Lavender Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1 teaspoon dried culinary lavender
- 1-2 teaspoons milk, if needed to adjust consistency
Preparation:
Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy release.
Step 2: Prepare the Vanilla Bean Mixture Slice the vanilla bean pod lengthwise, and scrape out the seeds using the back of a knife. If using vanilla bean paste, measure 1 ½ teaspoons directly. Set the seeds or paste aside.
Step 3: Cream Butter and Sugar In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 3-4 minutes, or until light and fluffy. The mixture should be noticeably airy and pale in color.
Step 4: Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Add the scraped vanilla bean seeds or paste and mix until well incorporated.
Step 5: Combine Dry Ingredients In a separate bowl, whisk together the sifted flour, baking powder, and salt.
Step 6: Alternate Adding Dry Ingredients and Milk With the mixer on low speed, gradually add one-third of the flour mixture to the batter, followed by half of the milk. Repeat this process, ending with the last third of the flour mixture. Mix until just combined; avoid overmixing to keep the cake tender.
Step 7: Pour and Bake Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil during the last 10 minutes of baking.
Step 8: Cool the Cake Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Lemon Lavender Glaze In a small bowl, whisk together the powdered sugar, lemon juice, and dried lavender. Add 1 teaspoon of milk if the glaze is too thick, mixing until smooth and pourable but not too runny.
Step 10: Glaze the Cake Once the cake has fully cooled, drizzle the lemon lavender glaze over the top. Let the glaze set for about 10-15 minutes before slicing.
Cooking Notes:
- For Best Flavor: Vanilla bean pods provide a more intense flavor than vanilla extract, but vanilla bean paste works well as a substitute.
- Adjusting the Glaze: If the glaze is too thick, add a few drops of milk until it reaches the desired consistency.
- Lavender Tip: For a subtler lavender flavor, strain out the lavender flowers from the glaze after it steeps in lemon juice.
Serving Suggestions:
Serve each slice of this Vanilla Bean Pound Cake with a light dusting of powdered sugar, or pair with fresh berries and a dollop of whipped cream for an extra touch of indulgence. This cake pairs beautifully with tea, especially lavender, chamomile, or Earl Grey, enhancing the delicate floral notes of the glaze.
Tips:
- Room Temperature Ingredients: Ensure your butter, eggs, and milk are at room temperature for a smooth and even batter.
- Parchment Paper: Lining the pan with parchment paper will help ensure that your cake releases effortlessly.
- Storage: Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Freezing: This cake freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil before freezing.
Prep Time:
20 minutes
Cooking Time:
50-60 minutes
Total Time:
1 hour 20 minutes
Nutritional Information (per slice, serves 12):
- Calories: 310 kcal
- Protein: 4g
- Sodium: 120mg
Conclusion
This Vanilla Bean Pound Cake with Lemon Lavender Glaze is a delightful marriage of classic simplicity and floral sophistication. The vanilla bean lends an aromatic richness to the cake’s tender crumb, while the lemon lavender glaze adds a hint of elegance. Whether served as a show-stopping dessert for special occasions or as an everyday treat, this cake is sure to impress. Enjoy each bite with the bright, balanced flavors and creamy, buttery texture that make it simply irresistible
Print
Vanilla Bean Pound Cake with Lemon Lavender Glaze
- Total Time: 1 hour 20 minutes
Ingredients
For the Vanilla Bean Pound Cake:
- 2 cups all-purpose flour, sifted
- 1 cup unsalted butter, softened to room temperature
- 1 ½ cups granulated sugar
- 4 large eggs, at room temperature
- ½ cup whole milk, at room temperature
- 1 vanilla bean pod or 1 ½ teaspoons pure vanilla bean paste
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Lemon Lavender Glaze:
- 1 cup powdered sugar, sifted
- 2 tablespoons fresh lemon juice (from about 1 lemon)
- 1 teaspoon dried culinary lavender
- 1–2 teaspoons milk, if needed to adjust consistency
Instructions
Step 1: Prepare the Oven and Pan Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy release.
Step 2: Prepare the Vanilla Bean Mixture Slice the vanilla bean pod lengthwise, and scrape out the seeds using the back of a knife. If using vanilla bean paste, measure 1 ½ teaspoons directly. Set the seeds or paste aside.
Step 3: Cream Butter and Sugar In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar on medium speed for 3-4 minutes, or until light and fluffy. The mixture should be noticeably airy and pale in color.
Step 4: Add Eggs and Vanilla Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Add the scraped vanilla bean seeds or paste and mix until well incorporated.
Step 5: Combine Dry Ingredients In a separate bowl, whisk together the sifted flour, baking powder, and salt.
Step 6: Alternate Adding Dry Ingredients and Milk With the mixer on low speed, gradually add one-third of the flour mixture to the batter, followed by half of the milk. Repeat this process, ending with the last third of the flour mixture. Mix until just combined; avoid overmixing to keep the cake tender.
Step 7: Pour and Bake Pour the batter into the prepared loaf pan and smooth the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. If the top begins to brown too quickly, tent with foil during the last 10 minutes of baking.
Step 8: Cool the Cake Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.
Step 9: Make the Lemon Lavender Glaze In a small bowl, whisk together the powdered sugar, lemon juice, and dried lavender. Add 1 teaspoon of milk if the glaze is too thick, mixing until smooth and pourable but not too runny.
Step 10: Glaze the Cake Once the cake has fully cooled, drizzle the lemon lavender glaze over the top. Let the glaze set for about 10-15 minutes before slicing.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
Nutrition
- Calories: 310 kcal
- Sodium: 120mg
- Protein: 4g