Vanilla Bean Pound Cake

"In 'Great Coffee Cakes, Sticky Buns, Muffins, & More' by Carole Walter"
photo by a user photo by a user
Ready In:
2hrs 15mins




  • Position oven rack in the lower third of the oven; preheat oven to 325°.
  • Place the vanilla bean on a small cookie sheet and toast for 8-10 minutes.
  • Remove from the oven and let cool; break into 1-inch pieces (if the vanilla bean is already brittle, it does not have to be toasted).
  • Place the sugar and vanilla bean pieces in the work bowl of a food processor fitted with the steel blade.
  • Pulse 3-4 times, then process for 1 minute.
  • Pulse another 3-4 times and process for another minute.
  • Pass the mixture through a fine strainer, discarding any particles of vanilla bean, and set aside.
  • Generously butter a 9-inch Bundt pan, dust with flour, then invert it over the sink and tap firmly to remove the excess flour; set aside.
  • In a large bowl, thoroughly whisk together the flour, baking powder, salt, and baking soda together; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, process the butter on medium speed until smooth, about 1 minute.
  • Add in the cream cheese, 1 piece at a time, and continue to mix until smooth and creamy.
  • Add the sugar, 2 tablespoons at a time, taking 6-8 minutes, scraping down the side of the bowl as needed.
  • Add 2 of the eggs, one at a time, beating for 1 minute after each addition.
  • Whisk the remaining eggs with the milk and vanilla until well blended; set aside.
  • Decrease mixer speed to low, and add the dry ingredients alternately with the liquid ingredients, dividing the flour into four parts and the liquid into 3 parts, beginning and ending with the flour.
  • Scrape down the side of the bowl and mix for 10 seconds longer.
  • Spoon the batter into the prepared pan and smooth the top with the back of a large spoon.
  • Bake for 1 hour and 10-15 minutes; the cake is done when the top is golden brown and firm to the touch, and a pick comes out clean.
  • Remove from the oven and place the cake on a cooling rack for about 20 minutes.
  • Invert the pan onto the rack and carefully lift it off; let the cake cool completely .
  • Dust with powdered sugar before serving.
  • Store under a glass cake dome or covered with plastic wrap for up to 5 days; the cake may be frozen.

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