Ingredients:
- 1 cup (2 sticks) unsalted butter, at room temperature. Use European butter if available.
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 2 vanilla beans, split and seeds scraped (or 3 teaspoons pure vanilla extract)
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk, at room temperature
- Pan Swirl Tube Cake Pan
Instructions:
- Preheat your oven to 325°F (160°C). Grease and flour or spray your favorite bundt pan.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla bean seeds or vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared bundt pan and smooth the top with a spatula.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Description:
This buttery vanilla bean pound cake is the epitome of comfort baking. With its rich aroma and dense, moist crumb, it’s perfect for any occasion, from breakfast to dessert. The real vanilla bean seeds add a depth of flavor that you just can’t get from extract alone, and the buttermilk ensures a tender texture. Enjoy a slice with a cup of tea or coffee for a delightful treat that’s sure to please.
Don’t forget to check out our German Chocolate Cake Recipe
