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Vanilla Pound Cake

By Britney
Prep: 20 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 30 minutes
Servings: 10
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This easy vanilla pound cake bakes up golden with a tender crumb and rich, classic flavor that never misses. A touch of sour cream keeps it soft, while a simple vanilla syrup and glaze take it over the top. It’s an esay, foolproof, crowd-pleasing cake that’s even better the next day!

Equipment

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Ingredients 

  • 2 1/2 cups (313 g) All Purpose Flour
  • 1 tsp Baking Powder
  • 2 tbsp Milk Powder, (optional but highly recommended)
  • 1/8 tsp Nutmeg
  • 1/2 tsp Kosher Salt
  • 1 cup (227 g) Salted Butter, (room temperature)
  • 2 tbsp (28 g) Vegetable Oil
  • 2 cups (400 g) Sugar
  • 4 large (200 g) Eggs
  • 1 (18 g) Egg Yolk
  • 1 cup (240 g) Sour Cream, (room temperature)
  • 1/4 cup (60 g) Whole Milk, (room temperature)
  • 1 1/2 tbsp Vanilla Bean Paste , (or vanilla extract)

Vanilla Simple Syrup

  • 1/4 cup (60 g) Water
  • 1/4 cup (50 g) Sugar
  • 2 tsp Vanilla Bean Paste , (or vanilla extract)

Vanilla Bean Glaze

  • 3 tbsp Salted Butter, (melted)
  • 1 1/2 cup (188 g) Powdered Sugar
  • 2-3 tbsp Whole Milk
  • 2 tsp Vanilla Bean Paste , (or vanila extract)

Instructions 

  • Preheat the oven to 325 degrees F. In a large bowl, whisk together the dry ingredients – cake flour, baking powder, milk powder, nutmeg, kosher salt, and nutmeg. Set aside.  2 1/2 cups All Purpose Flour 1 tsp Baking Powder 2 tbsp Milk Powder 1/8 tsp Nutmeg 1/2 tsp Kosher Salt
  • Combine room temperature butter, oil, and sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix together on medium speed for 5 minutes, scraping down the sides of the bowl half way through. Reduce mixer to low speed and begin adding eggs and egg yolks, one at a time, ensuring each egg is fully incorporated prior to adding the next. 1 cup Salted Butter 2 tbsp Vegetable Oil 2 cups Sugar 4 large Eggs 1 Egg Yolk
  • Add half of the flour mixture, mix until just combined, then add the vanilla bean paste (or vanilla extract), sour cream, and whole milk. Mix until smooth, then scrape down the sides of the bowl again.  Add the remainder of the flour mixture and mix until just smooth, about 30 seconds. Scrape down the sides of the bowl one last time, ensuring all of the ingredients are incorporated and the batter is smooth.  1 1/2 tbsp Vanilla Bean Paste 1 cup Sour Cream 1/4 cup Whole Milk
  • Spray a 10 or 12-cup bundt pan with nonstick baking spray. Pour the pound cake batter into the pan and bake for 70-80 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs.
  • While the cake is baking, make the vanilla bean simple syrup. Combine water and sugar in a saucepan over medium heat. Cook until the sugar is just dissolved, about 5 minutes. Remove from heat and stir in vanilla bean paste. Set aside. 1/4 cup Water 1/4 cup Sugar 2 tsp Vanilla Bean Paste
  • Let the cake cool in the pan for 10 minutes, then turn over onto a wire rack.  Use a pastry brush to brush the simple all over the warm cake then allow it to cool completely.
  • Once the cake has cooled, whisk together the glaze ingredients until smooth, then pour on top of the cake. 3 tbsp Salted Butter 1 1/2 cup Powdered Sugar 2-3 tbsp Whole Milk 2 tsp Vanilla Bean Paste

Nutrition

Calories: 684kcal, Carbohydrates: 92g, Protein: 8g, Fat: 33g, Saturated Fat: 18g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 168mg, Sodium: 379mg, Potassium: 133mg, Fiber: 1g, Sugar: 67g, Vitamin A: 978IU, Vitamin C: 0.3mg, Calcium: 97mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!