Vanilla By the Pound Cake

READY IN: 1hr 40mins
Recipe by Steve_G

From the Washington Post Food Section, Wednesday, April 24, 2002.

Top Review by Steve_G

Did this over the weekend, produced a perfect pound cake -- fine crumb, thick tender crust. Not too sweet. One of the best I've ever had. I used The Cake Bible method as I'm more comfortable with the consistancy that it yeilds: Mix eggs and yolks with 1/4 of the sour cream and the vanilla extract. Sift the dry ingredients into the bowl of a mixer, run the mixer on low for a couple minutes, add the butter and 3/4 of the sour cream. Mix on low until combined then on medium speed for 90 seconds, scrape, add egg mixture in 3 increments, mixing for 20 seconds after each addition. I did not use the vanilla bean paste and it's not necessary. The vanilla taste is intense, maybe too strong for some. This is a large cake, with a great amount of dry ingredients. You will need a large mixer, especially if you use the alternate method described in this review.

Ingredients Nutrition


  1. Preheat the oven to 350 degrees.
  2. Prep an 18 cup, 10" (10 to 10 1/2 inches across the top, height 4 1/2 inches).
  3. A Bundt pan is not big enough.
  4. Grease& flour the pan, tap out any excess.
  5. Set aside.
  6. Sift the all-purpose and cake flours, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper twice.
  7. In a bowl with an electric mixer on medium speed, beat the butter for 4 to 5 minutes.
  8. Add the sugar in 4 additions, beating for 1 minute after each addition.
  9. Gradually add the vanilla seeds, extract and paste, if using, and beat until combined.
  10. Add the whole eggs, 1 at a time, and beat for 30 seconds after each addition.
  11. Add the 2 egg yolks and beat for 30 seconds.
  12. Reduce the speed to low and alternately add the sifted flour mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the flour mixture.
  13. Occasionally scrape the sides of the bowl to keep the batter even-textured.
  14. GENTLY fold beaten whites into the batter until thoroughly incorporated.
  15. Scrape the batter into the prepared baking pan and bake in the preheated oven for 60 to 70 minutes, until a tester inserted in the center comes out clean.
  16. Transfer the pan to a wire rack to cool for 15 minutes.
  17. Carefully invert the cake onto a greased wire rack and remove the pan.
  18. Grease the first rack and invert the cake again onto it (it'll be right side up) Set aside to cool completely.
  19. Before serving, sift confectioners' sugar over the top of the cake.
  20. *Nielsen-MasseyVanilla's Madagascar Bourbon Pure Vanilla Bean Paste is a combination of vanilla and vanilla bean seeds.

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