Vanilla Bean Pound Cake with Sour Cream Ice Cream a

Name: Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups (4 sticks) unsalted butter, room temperature; 5 teaspoons grated lemon peel; 1 vanilla bean, split lengthwise; 2 1/3 cups sugar; 6 large eggs; 4 large egg yolks; 1 teaspoon vanilla extract; 1 teaspoon salt; 3 1/4 cups all purpose flour; 4 1-pint baskets strawberries, hulled, halved; 1 cup powdered sugar; Sour Cream Ice Cream

Servings: persons

2 cups (4 sticks) unsalted butter, room temperature
5 teaspoons grated lemon peel
1 vanilla bean, split lengthwise
2 1/3 cups sugar
6 large eggs
4 large egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
3 1/4 cups all purpose flour
4 1-pint baskets strawberries, hulled, halved
1 cup powdered sugar
Sour Cream Ice Cream

1
Preheat oven to 350F.
2
Butter and flour 10-inch diameter angel good cake pan.
3
Place butter and 1 teaspoon lemon peel in large bowl.
4
Scrape in seeds from vanilla bean and beat until smooth.
5
Gradually beat in 2 1/3 cups sugar.
6
Whisk eggs and yolks in medium bowl to blend.
7
Beat egg mixture into butter mixture in 4 additions.
8
Beat in vanilla extract and salt.
9
Sift flour over in 3 additions, mixing just to blend after each
10
Transfer batter to prepared pan.
11
Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes.
12
Cool cake in pan on rack 15 minutes.
13
Cut around pan sides.
14
Turn cake out; turn right side up on rack and cool completely.
15
(Can be made 2 days ahead.
16
Wrap in plastic; let stand at room temperature.)
17
Toss berries, powdered sugar and remaining 4 teaspoons lemon peel in large bowl to blend.
18
Let stand at least 30 minutes, or cover and chill up to 3 hours.
19
Serve cake with strawberries and Sour Cream Ice Cream.

2203

kcal

Calories

118

Fat

236

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 12 ingredients. The key ingredients include: 2 cups (4 sticks) unsalted butter, room temperature, 5 teaspoons grated lemon peel, 1 vanilla bean, split lengthwise, 2 1/3 cups sugar, and more.

Yes, Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions