The Best Vanilla Bean Pound Cake
This Vanilla Bean Pound Cake truly is the BEST pound cake I've ever had or made! Moist, buttery, delicious cake with a tender crumb and beautiful flecks of vanilla beans swirled throughout every bite.
- 3/4 cup salted butter softened
- 1½ cups granulated sugar
- 4 large eggs
- 1 vanilla bean split lengthwise and seeds scraped (I recommend Rodelle vanilla beans)
- 1½ cups all-purpose flour
- 2 tsp vanilla extract
- 1/2 cup heavy whipping cream
- Fresh whipped cream or whipped topping and berries for serving optional but recommended
Preheat oven to 300 degrees F. Spray a 9" rectangular loaf pan with cooking spray lightly. Place a piece of parchment in the pan and up the sides and spray again. This will make the cake much easier to lift out.
In the bowl of a stand mixer, cream together the butter and sugar on medium speed until fluffy and pale in color, about 3 minutes. Gradually add the eggs, one at a time, beating well after each addition. Beat in the vanilla bean seeds to combine, followed by half of the flour.
Mix together the vanilla extract and the heavy cream and pour half into the mixer, beating on low speed until incorporated. Follow with the remaining flour and lastly, the remaining heavy cream mixture until a soft batter has come together. Spread the batter into the prepared pan.
Bake for approx. 1 hour to 1 hr 15 mins or until the top is golden brown and a toothpick inserted near the center comes out clean or with moist - not wet - crumbs. Cool completely before slicing. NOTE: If you notice halfway through the baking time that the cake is browning too quickly, loosely tent the top of the loaf pan with foil.