Vanilla Pound Cake with Lemon Glaze

A classic vanilla pound cake speckled with vanilla bean and finished with lemon glaze. It is soft and tender, yet slightly dense. Perfect for all occasions and celebrations.

Exciting announcement!

I chose this beautiful vanilla pound cake recipe to post, because I have an exciting announcement to share. I am publishing my first-ever cookbook! It is called 52 weeks, 52 sweets.

The theme of the cookbook is cultural and seasonal, organised by months. It is inspired by my own story. For each week of the year, there is a recipe. If you like the recipes on this blog, you will love the range of brand new recipes featured no where else but in the cookbook. There will be a few blog favourites, but most of the recipes are new and waiting to be tried. Each one is accompanied with a story, and of course, photos. Plus, the book is just in time for the holidays, and would make for a perfect gift around the holidays. I would love for you to check it out, and pre-order a copy! 

Here’s a sample of photos from the book:

I hope you check it out and pre-order a copy!

And to mark the occasion, I’m sharing with a simple vanilla pound cake recipe that is perfect for all occasions, including celebrations. It’s tender, fluffy and full of vanilla flavour. 

If there’s one go-to vanilla cake recipe I use, it’s this one. This pound cake recipe requires equal weighted measurements of butter, flour and sugar. The remaining ingredients are: baking powder, milk, vanilla and salt which give life to the cake. It is a versatile cake recipe, and works beautifully as a layer cake (make into two layers), and can also be infused with coffee, chocolate, lemon and orange. 

This  version is a classic variation. The cake itself is infused with vanilla bean, for a slightly more sophisticated finish, but you can also use vanilla extract or vanilla bean paste. And for a little flare, I like to flavour the glaze with lemon, which adds a slight tanginess to the overall sweetness. 

Although this vanilla pound cake recipe isn’t too complicated, there are some important things to keep in mind when you make it. 

Tips and Tricks

1. You can use cake flour for a more tender crumb.
2. Make sure all the ingredients are at room temperature, as this will prevent the mixture from separating.
3. Whisk as much air into the batter as possible before adding in the flour, and once you add the flour, mix only to incorporate. Over-mixing will overwork the gluten in this recipe, causing a slightly tougher crumb.
4. Bake in the lower third of the oven. This prevents the top from browning too quickly. You can also bake it in the middle rack but I suggest adding a tray to the top rack to deflect some of the heat.
5. Do not open the oven door too much while the cake is baking as the sudden change in temperature might cause the cake to sink in the middle.
6. The cake may take longer depending on how big your cake pan is. I use a 6 cup bundt tin, which is on the slightly smaller side, so it takes closer to an hour to bake. A 10 cup one is the most commonly available, and will take less time than a 6 cup tin. You can also bake these in a loaf tin (will take around 40 min). 

I love the way bundt cakes look. Decorated with some fresh flours, this cake is stunning by itself. 

Vanilla Pound Cake with Lemon Glaze

a moist vanilla cake embellished with silky lemon glaze. Perfect for all occasions.

5 from 1 vote

Prep: 30 minutes minutes

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Ingredients

To make the cake:

• 250 grams (2 cups minus 2 tbsp), all-purpose flour
• 2 - 1/2 tsp baking powder
• 1 tsp salt
• 250 grams (1 cup + 2 tbsp) unsalted butter, softened, at room temperature
• 1 vanilla bean, (replace with 2 and 1/2 tsp vanilla extract or vanilla bean paste)
• 250 grams (1 cup + 1/4 cup) granulated sugar
• 4 large eggs, at room temperature
• 6 tbsp whole milk

For the lemon glaze:

• 100 grams (1 cup) confectioners' sugar
• 1 tbsp freshly squeezed lemon juice
• 1/2 tsp vanilla extract
• Flowers or sprinkles for decorating

Equipment

• 1 bundt pan (I use a 6-cup one but you can use a larger one too)

Instructions

For the cake:

• Preheat oven to 180 C or 350 F and move your oven tray to the lower third position. Then very generously grease a bundt tin with butter. I use a 6-cup silicone bundt tin, but you can use a larger tin, and a metal one.
• In a medium-sized bowl, mix together the flour, baking powder and salt, then set aside.
• Place your vanilla bean on a cutting board, and make a slit down the bean lengthways (but do not cut it in half, you just want to make an incision). Position your knife at the top of the bean, in a perpendicular angle and press. Drag the knife down the bean to scrape out the seeds. They will bunch together, like a paste. Try to get as many seeds as you can.
• Place the granulated sugar in a large bowl, and add the vanilla bean seeds. Mix together until the seeds are completely dispersed in the sugar. If you're using vanilla extract/vanilla bean paste, skip to the next step.
• Add the butter and the vanilla extract/bean paste if using and cream the ingredients together, till they are light and fluffy. I like to use an electric mixer to do this, but you can use a whisk. It will take several minutes to obtain a light, creamy texture.
• Then add in the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary.
• Alternate adding the flour mixture and milk, to the butter and sugar. Start with the flour and add about a third, then add half the milk, a third of the flour, the rest of the milk and the rest of the flour. I like to start and end with flour. Be careful not to over-mix, and scrape down the bowl to make sure everything is combined.
• Spoon the batter into the bundt tin, and spread it out evenly. Then place in the oven and bake for 40-50 min. If you're using a larger baking tin, it will probably take closer to 40 min than 50. Check the cake after 40 min, but in general do not open the oven door too much as this will cause the cake to sink. If you notice the cake browning too much, place a piece of foil over the top while it is baking.
• When a toothpick inserted comes out clean (or with a few damp crumbs), the cake is done. Cool the cake completely, letting the pan stand on a wire rack.
• Once the cake is cooled, you can invert it onto the wire rack or onto a cake plate. If the cake is giving me some trouble, just tap the pan on the top once inverted to release.

For the glaze:

• Sift the confectioners' sugar and add in the lemon juice and vanilla, whisking till smooth and there are no lumps. If the glaze is too thick for your liking, add a touch more lemon juice. If it is too thin, add a touch more confectioners' sugar.
• Drizzle the glaze on top of the cake, letting it fall down the sides. Move the cake to a serving plate if you haven't already, and decorate as you like, with flowers or sprinkles.

Video

Notes

Storing: This cake is best enjoyed at room temperature, but can be stored in the fridge for up to a week after making. Just make sure to seal it well.

Pans: If you don't have a bundt pan, you can use two 23.5 x 5 cm (9x5 inch) loaf tins instead. It will bake for a similar duration.

Substitutes: Replace the vanilla bean with vanilla extract or vanilla bean paste. 

Troubleshooting: Do not open the oven door too frequently while the cake is baking, as it will cause the cake to sink.

Author: Vedika

Course: Dessert

Keyword: Lemon, Vanilla