I love when spring time rolls around and strawberries flood the grocery stores and farmer’s markets! What I love even more is making this super easy vanilla bean pound cake to go with them. It’s dense, moist, buttery and flecked with vanilla bean seeds. Top it with ripe berries and homemade whipped cream and you’ve got yourself a little slice of heaven.
1 hour 10 mins
Nothing tastes better than this moist, dense vanilla bean pound cake topped with ripe strawberries and homemade whipped cream! It’s the perfect dessert for spring and summer!
Yield: 1 (9×5) loaf
1¼ c. granulated sugar
16 tbsp. (2 sticks) butter, room temperature
2 tsp. vanilla bean paste*
5 eggs, lightly beaten
⅓ c. sour cream
1¾ c. all-purpose flour
½ tsp. baking powder
½ tsp. salt
1 tsp. lemon zest
2 tbsp. fresh lemon juice
- Preheat oven to 325 degrees. Lightly grease one 9×5 loaf pan with butter, then lightly dust with flour, set aside.
- In the bowl of a stand mixer, beat together the sugar, butter and vanilla for 3 minutes medium-low. Add beaten eggs, mixing to incorporate.
- In a small mixing bowl whisk together flour, baking powder and salt. With mixing speed on low, gradually add dry ingredients along with the sour cream, lemon zest and lemon juice. Mix on low for an additional 30 seconds after all of the dry ingredients have been added.
- Pour batter into the prepared pan and spread evenly. Give the pan 2-3 taps on the counter to remove an air bubbles. Place in the preheated oven and bake for 1 hour or until the top becomes golden brown in color and is set (the crack may still look a little moist, as long as it doesn’t wiggle it’s ok). Remove from oven and allow to cool in the pan for 30 minutes before removing and transferring to a wire rack to cool completely.
*Use 1 vanilla bean (scraped) + 1½ tsp. vanilla extract as a substitute for paste.