Vanilla Bean Pound Cake: A Simple & Elegant Mother’s Day Dessert
Mother’s Day is the perfect time to show your love with something homemade. If you’re looking for an easy yet elegant dessert, this Vanilla Bean Pound Cake is just the treat you need. It's buttery, flavorful, and filled with the natural richness of vanilla beans, making it a wonderful choice for celebrating Mom.
This pound cake is everything a great dessert should be—soft, moist, and incredibly aromatic. And, the best part? It’s incredibly simple to make. Whether you're planning a special brunch or a cozy afternoon tea, this cake will be a hit.
Why You'll Love This Vanilla Bean Pound Cake:
- Rich Vanilla Flavor: The star of the cake is real vanilla bean paste, which gives it an intense vanilla flavor and a lovely, speckled appearance. You can use NY Vanilla’s high-quality vanilla beans for an authentic and rich taste.
- Soft & Buttery: This cake has a tender crumb and a melt-in-your-mouth texture, thanks to the butter and sour cream.
- Versatile: It's perfect on its own, but you can dress it up with fresh berries, whipped cream, or even a drizzle of chocolate sauce.
What You’ll Need:
· 2 ½ cups all-purpose flour
· 1 ½ tsp baking powder
· ¼ tsp salt
· 1 cup unsalted butter, softened
· 2 cups granulated sugar
· 4 large eggs, at room temperature
· 1 ½ tsp vanilla bean paste (or the vanilla caviar seeds from 1 vanilla bean, NY Vanilla’s vanilla beans work great for this!)
· 1 cup sour cream, at room temperature
Step-by-Step Instructions:
1. Preheat your oven to 325°F (163°C). Grease and flour a 9x5-inch loaf pan.
2. In a separate bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, cream the softened butter and sugar together until light and fluffy.
4. Add the eggs one at a time, mixing well after each. Stir in the vanilla bean paste or seeds.
5. Add the dry ingredients alternately with the sour cream, starting and ending with the dry ingredients. Mix until just combined.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. Slice and serve plain or with your favorite toppings.
Tips for the Perfect Pound Cake:
· Room Temperature Ingredients: Ensure your butter, eggs, and sour cream are at room temperature.
· Vanilla Bean Paste vs. Extract: Use NY Vanilla’s premium vanilla beans for the best flavor.
· Don’t Overmix: Mix just until combined for a light, fluffy texture.
Frequently Asked Questions (FAQs):
· Q: Can I make this cake ahead of time?
A: Yes, store in an airtight container at room temperature for 3-4 days or freeze for up to a month.
· Q: Can I make this into cupcakes?
A: Yes, bake in cupcake liners for 18-20 minutes.
· Q: Can I use yogurt instead of sour cream?
A: Yes, plain yogurt works well as a substitute.
· Q: What should I serve with this cake?
A: Serve with whipped cream, berries, or a light glaze.
A Final Word:
This Vanilla Bean Pound Cake is a simple yet sophisticated dessert that’s perfect for Mother’s Day or any occasion. With its rich vanilla flavor and buttery texture, it’s sure to become a favorite in your baking repertoire.
If you decide to make this cake, let us know how it turns out! Tag us in your photos on Instagram @organicnewyorkvanilla. We love seeing your creations!
