This recipe yields a classic Vanilla Bean Pound Cake, a dense, rich, and buttery cake characterized by its pound-for-pound ratio of butter, sugar, eggs, and flour (though modern recipes often deviate slightly for improved texture). The addition of vanilla bean elevates the flavor profile, infusing the cake with a fragrant and slightly speckled sweetness. The cake is typically baked in a Bundt pan or loaf pan, resulting in a distinctive shape. The texture is moist and tender, with a fine crumb, making it a satisfyingly substantial treat. The flavor is predominantly buttery and sweet, with the pure essence of vanilla bean shining through, offering a more nuanced and aromatic vanilla flavor compared to vanilla extract alone. A smooth and tangy Cream Cheese Glaze is the perfect complement to the rich cake, adding a touch of moisture and a subtle creaminess that balances the sweetness. The glaze is usually made with cream cheese, powdered sugar, milk or cream, and vanilla extract, creating a luscious coating that drizzles beautifully over the warm or cooled cake. The combination of the dense, flavorful pound cake and the smooth, tangy glaze makes this Vanilla Bean Pound Cake an elegant yet comforting dessert, perfect for any occasion, from casual gatherings to more formal settings. The image shows a golden-brown pound cake baked in a Bundt pan, drizzled generously with a creamy, off-white glaze that coats the fluted surface and pools slightly at the base. The texture of the cake appears dense and moist, consistent with a pound cake.
The texture of Vanilla Bean Pound Cake is dense, rich, and moist, with a fine and tender crumb. It is substantial and satisfying to eat. The Cream Cheese Glaze adds a smooth, creamy coating that melts in the mouth.
The flavor profile is predominantly buttery and sweet, elevated by the pure and fragrant taste of vanilla bean. The Cream Cheese Glaze provides a tangy and slightly creamy counterpoint that balances the richness of the cake.
Vanilla Bean Pound Cake with Cream Cheese Glaze is a versatile dessert suitable for various occasions, including brunches, afternoon tea, or as a simple yet elegant treat after dinner. Its classic flavor appeals to a wide range of palates.
The preparation of Vanilla Bean Pound Cake involves creaming butter and sugar, incorporating eggs and vanilla bean, alternating dry and wet ingredients, and then baking until golden. The Cream Cheese Glaze is made by whisking together cream cheese, powdered sugar, and liquid until smooth.
Ingredients:
For the Vanilla Bean Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped (or 1 tablespoon vanilla extract)
- 4 large eggs
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk or buttermilk
For the Cream Cheese Glaze:
- 4 ounces cream cheese, softened
- 2-3 cups powdered sugar
- 2-4 tablespoons milk or cream
- 1 teaspoon vanilla extract
Equipment:
- Bundt pan or loaf pan
- Electric mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Wire rack
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 325°F (160°C). Grease and flour a Bundt pan or a 9×13 inch loaf pan.
- Cream Butter, Sugar, and Vanilla Bean: In a large mixing bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. If using a vanilla bean, add the scraped seeds to the butter and sugar mixture. If using vanilla extract, add it later with the wet ingredients.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk or buttermilk, beginning and ending with the dry ingredients. Mix on low speed until just combined. If using vanilla extract, stir it in now. Be careful not to overmix.
- Pour Batter into Pan: Pour the batter evenly into the prepared Bundt pan or loaf pan.
- Bake the Cake: Bake in the preheated oven for 60-70 minutes for a Bundt cake, or 50-60 minutes for a loaf cake, or until a wooden toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- Make the Cream Cheese Glaze: While the cake is cooling, prepare the glaze. In a medium mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition until smooth. Stir in the milk or cream, one tablespoon at a time, until the glaze reaches your desired consistency (smooth and pourable). Stir in the vanilla extract.
- Glaze the Cake: Once the cake is completely cooled, place it on a serving plate. Drizzle the cream cheese glaze evenly over the top of the cake, allowing it to drip down the sides.
- Serve: Let the glaze set for a few minutes before slicing and serving. The cake is delicious on its own or with fresh berries or a dollop of whipped cream.
Enjoy your elegant and flavorful Vanilla Bean Pound Cake with Cream Cheese Glaze!