Generally speaking, pound cakes are usually rich and buttery, and this vanilla pound cake is no different! It tastes so delicious, it isn’t too sugary and has a nice texture.
Vanilla is one of my absolute best flavors, so to intensify the vanilla flavor a little, I added a whole vanilla bean and vanilla bean paste rather than using vanilla extract.
This cake keeps for quite some time if you keep it well wrapped. You can also freeze it for up to two months which means you can always have a yummy treat on hand when the cravings hit.
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup butter, softened
- ¾ cup buttermilk
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 2 large eggs
- 1½ teaspoons vanilla extract
- ½ vanilla bean, split lengthwise with seeds scraped out
- ½ teaspoon salt
- Preheat oven to 325℉
- Grease and flour a 9×5-inch loaf pan, then set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Whisk to combine
- In a large bowl, using an electric/hand mixer, beat the butter on medium speed until very creamy. Gradually add in the sugar and beat about 4 minutes until it is light and fluffy.
- Add the eggs one at a time, beating well after each addition, scrape down the bowl as needed.
- Then beat in the vanilla extract and seeds of the vanilla bean.
- Reduce to low speed and gradually add in ⅓ of the flour mixture followed by ½ of the buttermilk. Just as soon as the liquid is absorbed, add another ⅓ of the flour mixture, and then the remaining buttermilk. Then add the remaining ⅓ of the flour mixture, and beat until just combined. Be keen not to over-mix.
- Transfer the batter into the prepared baking pan.
- Place in the oven and bake for about 75 to 80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Remove from the oven and allow to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
- Serve and enjoy.