Moist Vanilla Bean Pound Cake

Name: Moist Vanilla Bean Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1 tablespoon vanilla bean paste; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1 cup sour cream

Highlighted under: Cozy Meal Favorites

I’ve always been a fan of rich, buttery cakes, and this Moist Vanilla Bean Pound Cake truly hits the spot. The combination of high-quality vanilla beans and a simple yet effective method makes it my go-to recipe for gatherings. Each slice is packed with flavor and has a delectable crumb that just melts in your mouth. The aroma fills my kitchen like a warm hug, making it difficult to resist having just one piece after it’s baked. It’s this balance of simplicity and taste that keeps me coming back for more.

Created by

Noah

Last updated on 2026-02-01T16:18:28.600Z

Baking this pound cake is like a little ritual for me. I love measuring out the ingredients and watching as the magic unfolds in the oven. The secret to its moistness lies in not over-mixing the batter—keeping it tender is key. Each ingredient plays a vital role, but the real star here is the vanilla bean. It adds an aromatic quality that elevates the cake from ordinary to extraordinary.

I remember the first time I served this cake at a family gathering. The compliments kept pouring in, and I was thrilled to share my technique. Allowing it to cool completely before slicing ensures a clean cut and enhances its flavors. If you haven’t tried baking with real vanilla beans, you’re in for a treat!

Why You'll Love This Recipe
Rich vanilla flavor enhanced by real vanilla beans
Moist crumb that stays delicious for days
Perfect for any occasion, from casual coffee breaks to elegant dinners

Mastering the Perfect Texture

Achieving the ideal texture in your Moist Vanilla Bean Pound Cake relies heavily on the creaming method. When you beat the butter and sugar together for about five minutes, you're not just creating a blend; you're incorporating air, which results in a lighter cake. Make sure your butter is at room temperature for optimal creaminess. If it's too cold, you'll end up with a dense batter that's hard to bake evenly.

Another key aspect is the sour cream. Its acidity helps to tenderize the gluten in the flour, giving you that moist, soft crumb. If you don't have sour cream on hand, plain yogurt can be a great substitute, but be cautious with variations like Greek yogurt, which is thicker and may need a bit of additional liquid.

Baking and Cooling Tips

When baking your pound cake, keep a close eye on the baking time. Ovens can vary, so start checking your cake at the 50-minute mark by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs attached. If you see wet batter, give it more time but check every five minutes to avoid overbaking which can lead to a dry cake.

Once your cake is out of the oven, let it cool in the pan for about 10 minutes. This prevents it from becoming too moist and soggy as it cools. Transferring it too early might cause it to break apart. Allowing it to cool completely on a wire rack is essential; this helps maintain the cake's structure and prevents a soggy bottom.

Ingredients

Main Ingredients

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla bean paste
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup sour cream

Ensure all ingredients are at room temperature for the best results.

Instructions

Prepare the Oven and Pan

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan.

Cream Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 5 minutes.

Add Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Mix in the vanilla bean paste.

Combine Dry Ingredients

In another bowl, whisk together the flour, baking powder, baking soda, and salt.

Mix Dry and Wet Ingredients

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.

Bake the Cake

Pour the batter into the prepared loaf pan and smooth the top. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serve with fresh fruit or a scoop of whipped cream for an extra touch.

Pro Tips

For an added flavor boost, consider folding in some lemon zest or almond extract into the batter.

Storing and Serving

To keep your cake fresh, wrap it tightly in plastic wrap once it's completely cooled and store it at room temperature. It'll maintain its moistness for up to five days. If you need to store it for longer, consider freezing slices. Individually wrap them in plastic and store them in an airtight container. To enjoy later, simply let them thaw at room temperature or reheat gently in the microwave for a few seconds.

I love serving this pound cake with a dollop of whipped cream and fresh berries for a delightful dessert. Alternatively, you can toast slices and serve them with a smear of butter for a simple yet luxurious breakfast treat. The vanilla flavor pairs beautifully with a variety of accompaniments, making it versatile for any meal.

Common Troubleshooting

If you find that your pound cake is dense or heavy, it may be due to overmixing after adding the flour. Mix just until you no longer see dry flour to maintain that light texture. Similarly, be cautious with your measurements; using too much flour can also lead to a dense cake. Always spoon flour into the measuring cup and level it off with a knife instead of scooping directly from the bag.

On the other hand, if the cake is too crumbly, consider your butter temperature and mixing times. Ensure your butter is adequately softened and whisked enough with the sugar to create the necessary aeration. Double-checking your oven temperature with an oven thermometer can also help prevent baking issues, ensuring your cake will rise perfectly.

Questions About Recipes

→ Can I use vanilla extract instead of vanilla bean paste?

Yes, you can substitute vanilla extract, but the flavor won't be as rich.

→ What is the best way to store the pound cake?

Store it in an airtight container at room temperature for up to 5 days.

→ Can I freeze the pound cake?

Absolutely! Wrap it tightly in plastic wrap and then foil before freezing for up to 3 months.

→ Why is my pound cake dense?

Over-mixing the batter can lead to a dense cake; mix just until combined.