All-Occasion Vanilla Pound Cake Recipe

Name: All-Occasion Vanilla Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups all-purpose flour, plus; 3 tablespoons unbleached all-purpose flour, sifted; 1 tablespoon potato starch; 1 1/2 teaspoons vanilla powder; 1/2 teaspoon salt; 1/4 teaspoon baking soda; 1 cup sour cream (8 ounces); 2 tablespoons heavy cream; 1 1/2 teaspoons vanilla extract; 1/4 cup brandy; 1 tablespoon Amaretto; 1 tablespoon rum; 1 1/2 teaspoons whiskey; 16 tablespoons unsalted butter, room temperature (2 sticks); 3 cups superfine sugar; 1 vanilla bean; 5 large eggs; 1 egg yolk; powdered sugar, for sprinkling

Servings: persons

2 1/2 cups all-purpose flour, plus
3 tablespoons unbleached all-purpose flour, sifted
1 tablespoon potato starch
1 1/2 teaspoons vanilla powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup sour cream (8 ounces)
2 tablespoons heavy cream
1 1/2 teaspoons vanilla extract
1/4 cup brandy
1 tablespoon Amaretto
1 tablespoon rum
1 1/2 teaspoons whiskey
16 tablespoons unsalted butter, room temperature (2 sticks)
3 cups superfine sugar
1 vanilla bean
5 large eggs
1 egg yolk
powdered sugar, for sprinkling

1
Place a rack in center of oven and preheat to 350u00b0F.
2
In a large mixing bowl, combine flour with potato starch, vanilla powder, salt, and baking soda and whisk gently to blend.
3
In another large mixing bowl, combine sour cream, heavy cream, vanilla extract, and liquors and whisk gently to combine.
4
Add butter and sugar to the bowl of a standing mixer fitted with paddle attachment; slice open vanilla pod and scrape in black seeds and begin blending on low speed.
5
After 2-3 minutes, add eggs and extra yolk, one at a time, waiting until each is fully incorporated before adding next egg.
6
Continuing on low speed, alternately add dry and wet mixtures, little by little (move swiftly through this step to avoid overworking the batter, it should take no more than 1 minute).
7
Stop mixer, scrape down sides of bowl and along bottom and mix on medium speed for 15 to 20 seconds, until batter is consistenly smooth.
8
Spray a large (11 1/2 cup) Bundt pan with an oil/starch spray; fill pan three-quarters full and level it with a rubber spatula (use any leftover batter for cupcakes).
9
Bake 45 minutes; test for doneness by inserting a bamboo skewer into center and removing it: when skewer shows just a touch of crumbs, remove cake from oven and cool for 5 to 10 minutes on a flat surface.
10
Remove cake from pan and allow to cool completely.
11
Sprinkle with powdered sugar, serve with whipped cream and berries, if desired.

1738

kcal

Calories

Fat

225

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 1/2 cups all-purpose flour, plus, 3 tablespoons unbleached all-purpose flour, sifted, 1 tablespoon potato starch, 1 1/2 teaspoons vanilla powder, and more.

Yes, All-Occasion Vanilla Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

All-Occasion Vanilla Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions