Vanilla Pound Cake with Lemon Glaze
a moist vanilla cake embellished with silky lemon glaze. Perfect for all occasions.
Equipment
- 1 bundt pan (I use a 6-cup one but you can use a larger one too)
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
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.