This recipe post is suppose to be all about the vanilla bean pound cake but, those strawberries and whipped cream had to join the party and almost outshine the poor cake! I made the cake and realized that I had strawberries and whipping cream just sitting around…so, I made my favorite dessert;) Ugh, I could make this every week.
The Vanilla Bean Pound cake shines on its own rather well with its vanilla beans and cardamom making it seem all fancy;)
This recipe gets to live right here on my blog because it has become my favorite for those times that I need a plain cake and also, when I need one that is not so plain. It works for both occasions, winning all around! The crumb is just right and the flavors intensify after a day or more.
Vanilla Bean Pound Cake
A pound cake recipe that is so simple to make and still gives that traditional texture and flavor. Vanilla beans and cardamom make this cake seem extra special. It is perfect for breakfast with a big cup of coffee or with strawberries and cream.
Servings 10
Ingredients
- 3 cups self-rising flour
- 1 1/2 teaspoon ground cardamom
- 2 sticks unsalted butter , room temperature
- 1 3/4 cups sugar
- 2 teaspoons vanilla bean paste
- 4 large eggs , room temperature
- 1 tablespoon fresh lemon juice
- 1 cup whole milk
Instructions
- Preheat oven to 350 degrees.
- Butter and flour 1 loaf pan and 1 small loaf pan or 1 bundt pan.
- Cream sugar and butter in large mixer bowl until light and creamy.
- Lower mixer speed and add one egg at a time.
- Add fresh lemon juice and vanilla bean paste.
- Gradually mix in flour and milk, alternating.
- Mix just until incorporated being careful not to over mix at this point.
- Pour batter into prepared pans.
- Gently tap pans against counter to remove air bubbles.
- Bake in preheated oven for about one hour or until wooden toothpick comes out clean.
- If using small loaf pan the time will be much less than 1 hour so, watch and use the toothpick method to check.