Simply Divine Vanilla Bean Pound Cake

My Secret For Delightfully Moist Vanilla Pound Cake

By Sally ThompsonSeptember 29, 2025Updated: September 28, 2025

Table of Contents

Recipe Introduction: Simply Divine Vanilla Bean Pound Cake

Fancy baking something utterly scrumptious? Ever wondered how to make a delightfully moist vanilla pound cake ? You've come to the right place!

Quick Hook to the Recipe

Honestly, who can resist a slice of classic pound cake ? This isn't just any cake, though. It's our Recipe Title: Simply Divine Vanilla Bean Pound Cake.

Prepare for a flavour explosion with this vanilla bean pound cake , offering a soft, tender crumb and that rich vanilla flavour we all crave!

Brief Overview of Simply Divine Vanilla Bean Pound Cake

Pound cake is a timeless treat, dating back centuries! This recipe aims to honour that tradition, while modernizing it. It is a medium difficulty bake, taking about 1 hour 30 minutes from start to finish.

The recipe yields 10-12 slices, perfect for sharing, or, you know, keeping for yourself.

Why You'll Love This Delightfully Moist Vanilla Pound Cake

What makes this Simply Divine Vanilla Bean Pound Cake so special? Sour cream! Yes, our secret ingredient adds a subtle tang.

The sour cream pound cake will keep this cake incredibly moist cake recipe . It's a fantastic tea time treat or a dessert for any occasion.

Now, let's gather our ingredients, shall we?

Alright, let's dive into what you need to bake this Simply Divine Vanilla Bean Pound Cake . We'll cover the ingredients and the essential kit.

Honestly, it's not that scary, even if you're a bit of a baking novice.

What You'll Need: Ingredients & Equipment

You want a delightfully moist vanilla pound cake , right? Getting the ingredients right is step one. No cutting corners here, mate! It's a vanilla bean pound cake that’s so good, it's a keeper.

Main Ingredients

Here's what you need for this classic pound cake . This is the foundation for your Simply Divine Vanilla Bean Pound Cake .

Butter: 1 ½ cups (3 sticks or 340g ), unsalted, softened. Get good butter, it makes all the difference. Quality butter = happy cake.
Sugar: 3 cups ( 600g ), granulated. Simple as.
Eggs: 6 large eggs, room temperature. Room temperature eggs incorporate better, trust me.
Flour: 3 cups ( 360g ), all-purpose. Don't pack it in, just lightly spoon and level.
Baking Powder: ½ teaspoon . For a little lift, you know?
Salt: ½ teaspoon . Enhances the flavours, don't skip it.
Milk: 1 cup ( 240ml ), whole milk.
Vanilla Beans: 2 , split and scraped. Or, 2 tablespoons vanilla extract if you are out of vanilla bean. I'll be honest, though, the vanilla beans make it extra special . It is a vanilla bean pound cake after all!
Sour Cream: 1/4 cup ( 60ml ), room temperature. This is my secret weapon for that moist cake recipe everyone raves about. It adds tang and helps create a super tender crumb.

Seasoning Notes

This is where the Simply Divine Vanilla Bean Pound Cake really shines.

Vanilla: Obviously the star. Use good quality vanilla extract if you are not using vanilla bean for a warm flavour.
Aromatic Boost: A pinch of nutmeg or a hint of lemon zest can add a lovely little something.
Substitution Tip: No vanilla beans? Don't fret. Good quality vanilla extract will do the trick. It is still a vanilla cake recipe .

Equipment Needed

Keep it simple. You don't need every gadget under the sun to make this Simply Divine Vanilla Bean Pound Cake .

Loaf Pan: 9x5 inch (23x13 cm). Grease it well to ensure your cake doesn't stick.
Mixer: Stand or hand mixer. You'll need it to cream the butter and sugar.
Mixing Bowls: A couple of different sizes.
Spatula: For scraping down the sides of the bowl.
Wire Rack: For cooling the cake. Don't skip this step, it's important.
Toothpick: To test for doneness.

See? Nothing too crazy. Let's get baking this delightfully moist vanilla pound cake !

Alright, let's get this show on the road! A delightfully moist vanilla pound cake , eh? Sounds like a bit of alright. Think Nigella Lawson meets-Bake Off.

Baking That Simply Divine Vanilla Bean Pound Cake

Right then, let's talk about baking a proper vanilla bean pound cake . Forget those dry, crumbly excuses for cakes! We're aiming for something truly special here.

We are talking melt-in-your mouth magic. So, ditch the ready-made stuff. Let's get started.

Prep Like a Pro!

First things first, mise en place is key. What does that even mean? French for "everything in its place". Get all your ingredients measured out and ready to go.

Soften that butter! It's like softened butter, but still cool to the touch. Honestly, it makes all the difference. Time saving tip: Measure your ingredients before you preheat the oven.

This way, your oven is ready to go when you are. If you have kids, you may want to put them in front of a movie to have some peace of mind to bake the best pound cake.

Don't forget to grease and flour that 9x5 inch loaf pan. Speaking of pans, if you have metal or glass, they cook differently, so you'll need to keep an eye.

The Method: Bake your Simply Divine Vanilla Bean Pound Cake

Here's where the magic happens. Follow these steps for pound cake success:

Preheat your oven to 325° F ( 160° C) . Get that loaf pan prepped. Grease it like you mean it. You don't want your cake sticking, do you?
Cream together 1 ½ cups softened butter and 3 cups sugar until light and fluffy. Seriously, this step takes a good 5 minutes . Don't rush it!
Beat in 6 eggs one at a time. Make sure each one is fully incorporated.
In a separate bowl, whisk together 3 cups flour, ½ teaspoon baking powder, and ½ teaspoon salt . This ensures everything is evenly distributed.
Gradually add the dry ingredients to the wet, alternating with 1 cup of milk and ¼ cup of sour cream , beginning and ending with the dry. Mix until just combined. DO NOT OVERMIX!
Stir in the seeds from 2 vanilla beans (or 2 tablespoons extract) . That vanilla extract baking is crucial!
Pour the batter into the prepared loaf pan.
Bake for 60- 70 minutes , or until a toothpick inserted into the center comes out clean.

Pro Tips and Tricks

Want to take your pound cake to the next level?

Room temperature ingredients are your friend! Seriously, they emulsify better, giving you a smoother batter.
Don't overmix. Overmixing develops gluten, leading to a tough cake, not what we want in this moist cake recipe. Aim for light and airy.
Need to make it ahead? Wrap the cooled cake tightly in plastic wrap and store it at room temperature for up to 3 days. Honestly, it might even taste better the next day.

Well, there you have it: my recipe for a simply divine vanilla bean pound cake . Give it a whirl and let me know how it goes!

Recipe Notes: Your Path to Pound Cake Perfection

Right then, you're ready to bake the Simply Divine Vanilla Bean Pound Cake ! But before you get your pinny on, let's chat about some insider tips and tricks.

This ain't just a pound cake recipe ; it's a ticket to baking bliss!

Serving Suggestions: Dress it Up or Down

Presentation is key, innit? For a fancy afternoon tea, slice the delightfully moist vanilla pound cake neatly and arrange on a pretty plate.

Scatter some fresh raspberries and blueberries around for colour. Or, for a more relaxed vibe, just whack a big slice on a plate and dollop some clotted cream on top.

Pair it with a cuppa (Earl Grey or English Breakfast, naturally!) or a glass of chilled milk. A scoop of good quality vanilla ice cream never goes amiss, either!Honestly, even just a dusting of icing sugar makes it look the business.

Storage Tips: Keep That Cake Fresh!

This moist cake recipe makes a cake that stays pretty good for a few days. To keep it top-notch, wrap it tightly in cling film or pop it in an airtight container.

It'll happily sit in the fridge for up to 5 days.

Fancy freezing it? No problem! Slice the cake, wrap each slice individually, and then stash them in a freezer bag.

It can freeze for up to 3 months. When you're ready for a treat, just thaw a slice at room temperature.

Reheating is simple: a quick zap in the microwave or a gentle warm in the oven will do the trick!

Variations: Let's Get Creative!

Feeling adventurous? Try adding lemon zest for a zingy twist. Or, fold in some chocolate chips for a bit of extra naughtiness.

For a dairy-free version, swap the milk for almond milk or soy milk. You can also use a gluten-free flour blend for a gluten-free pound cake recipe .

Small changes can make a big difference and allows adapting to all, making it a unique vanilla cake recipe .

Nutrition Basics: A Treat, Not a Diet Food

Okay, let's be real. This Simply Divine Vanilla Bean Pound Cake is a treat. Each slice packs around 450 calories, so maybe don't eat the whole thing in one go!.

It does give you a bit of protein and some energy from the carbs, but it's mainly about the joy, isn't it?

So, bake this classic pound cake , enjoy every mouthful, and don't feel too guilty!

You've got this! Don't be scared to experiment and put your own spin on it. Happy baking and get stuck in!

Frequently Asked Questions

Why isn't my pound cake as delightfully moist as I expected? Did I muck it up like that soggy bottom on Bake Off?

A dry pound cake is a common baking woe! Several factors can contribute to this. Overbaking is a big culprit use a toothpick to check for doneness, and pull it out as soon as it comes out clean.

Also, make sure you're measuring your flour accurately (spoon and level!), and don't overmix the batter, as that develops the gluten and makes the cake tough. Finally, consider adding our secret ingredient: sour cream!

Can I make this deliciously moist vanilla pound cake ahead of time? I'm not Mary Berry, and I need to plan!

Absolutely! This recipe is perfect for making in advance. The delightfully moist vanilla pound cake actually tastes even better the next day, as the flavours have more time to meld. Wrap it tightly in cling film and store it at room temperature for up to 3 days, or in the fridge for up to a week.

You can also freeze it for longer storage; just thaw it completely before serving.

My pound cake sank in the middle! What did I do wrong with this delightfully moist vanilla pound cake recipe?

A sunken cake can be a real downer. One of the most common reasons is opening the oven door too early during baking. Also, ensure your oven temperature is accurate; an oven thermometer is your friend. Overmixing the batter or not creaming the butter and sugar well enough can also lead to a sunken cake.

Finally, make sure your baking powder is still fresh!

Can I substitute anything in this recipe to make this delightfully moist vanilla pound cake a bit healthier? Like, can I ditch the sugar like I'm on a January detox?

While you can make some substitutions, remember that pound cake is inherently a rich treat. Reducing the sugar significantly might affect the cake's texture and moisture. You could try using a natural sweetener like honey or maple syrup, but you might need to adjust the liquid in the recipe.

Substituting whole wheat flour for some of the all-purpose flour will give this cake a healthier upgrade! Alternatively, you could just enjoy a smaller slice!

I don't have vanilla beans, can I still make this wonderfully moist vanilla pound cake?

Yes, absolutely! While vanilla beans add a fantastic depth of flavour, good quality vanilla extract is a perfectly acceptable substitute. Use about 2 tablespoons of vanilla extract in place of the vanilla bean seeds.

You can also use vanilla bean paste for a similar intensity of flavor and those lovely little vanilla bean specks.

What are some fun variations I can try with this delightfully moist vanilla pound cake recipe?

Get creative! You could add lemon zest for a zesty twist. Fold in some chocolate chips, chopped nuts, or dried fruit for added texture and flavour. A simple glaze, like the one included in the recipe, can also elevate the cake.

You could even swirl in some jam or Nutella for a marbled effect before baking the possibilities are endless!