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This Vanilla Bean Pound Cake recipe is a simple yet sophisticated dessert recipe. Serve it plain or transform it into strawberry shortcake.
We love some Strawberry Shortcake.
Strawberry Shortcake made with pound cake, fresh sweetened strawberries and whipped cream or vanilla ice cream.
So I made some homemade Strawberry Shortcake for Mother’s Day. Since Vanilla Bean Pound Cake (page 19) was the chosen recipe for this month’s Lick the Bowl Good Baking Group it worked out perfectly!
My family loved that I took the time to make a favorite dessert for Mother’s Day. Everyone absolutely loved it and loved the homemade vanilla pound cake.
I made this cake again just a few weeks later for another family dinner, and again a hit with everyone!
I am totally making this my ‘go-to’ pound cake recipe. Since I really didn’t change anything up from the original recipe in the book, I am just sharing the slight changes I did make and encourage you to purchase the book and make it yourself!
Vanilla Bean Pound Cake (page 19 Lick the Bowl Good: Classic Home-Style Desserts with a Twist):
Here are the exact changes I made:
- Reduced the butter to ½ cup (which is one stick).
- Omitted the vanilla bean and increased the vanilla extract to 1 tablespoon. I know this is Vanilla Bean Pound Cake and I am sure the vanilla bean made this pound cake top notch but I usually don’t keep vanilla beans on hand so I just used vanilla extract and it still tasted amazing!
- Replaced the buttermilk with sour cream, which is all I had on hand both times I went to make this.
- 2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 2 large eggs, room temperature
- 1 vanilla bean, seeds scraped from the pod*
- 1 tablespoon vanilla extract
- ¾ cup sour cream
- Preheat the oven to 325°F.
- Grease and flour a 9 x5-inch loaf pan. Set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In a large bowl, using a hand-held mixer or stand mixer with a paddle attachment, beat the butter until creamy. Add the granulated sugar and continue mixing until light and fluffy, approximately 5 minutes.
- Add the eggs one at a time, beating well after each addition. Scrape down the bowl as necessary.
- Beat in the seeds of the vanilla bean and the vanilla extract.
- On low speed, gradually add half of the flour mixture, followed by half of the sour cream. Repeat adding remaining flour and sour cream, mixing just until combined. Scrape the batter into the prepared pan.
- Bake at 325°F for 75 to 80 minutes or until a toothpick inserted into the center comes out clean.
- Cool in pan for 15 minutes before turning onto a wire rack to cool completely.
- Store at room temperature tightly wrapped.
*Omit vanilla bean if needed and increase the vanilla extract to 1 tablespoon.
In case you were wondering here are the recipes that the Lick the Bowl Good Baking Group has made so far (click on the link to find the recipe and/or completed recipe photos):
If you would like to bake along with us, join the Lick the Bowl Good Baking Group via the Facebook Group, Baking Through Lick the Bowl Good.
Check out the calendar of recipes we will be baking from Lick the Bowl Good: Classic Home-Style Desserts with a Twist here.
Here is my official review of the cookbook and recipe for Oreo Cheesecake Cupcakes here: Oreo Cheesecake Cupcakes and Lick the Bowl Good: Classic Home-Style Desserts with a Twist Cookbook Review
Learn more about the cookbook author and fellow blogger, Monica, by reading this interview: “Bites with Bloggers” – Lick the Bowl Good