Ingredients
Vanilla Bean Pound Cake
unsalted butter, room temperature |
1 cup
|
superfine granulated sugar |
1 cup
|
large eggs, room temperature |
2
|
egg yolks, room temperature |
4
|
vanilla bean paste |
1 1/2 tbsp.
|
all-purpose flour, spooned and leveled |
1 cup
|
cake flour, spooned and leveled |
1 cup
|
baking powder |
1 tsp.
|
salt |
1/2 tsp.
|
whole milk, room temperature |
1/2 cup
|
Vanilla Bean Glaze for Vanilla Bean Pound Cake
confectioners’ sugar, sifted |
1 1/2 cup
|
whole milk or heavy cream |
4-5 tbsp.
|
vanilla bean paste |
1 tbsp.
|
Orange Glaze for Orange Poppy Seed Pound Cake
confectioners’ sugar, sifted |
1 1/2 cup
|
freshly squeezed orange juice |
2 tbsp.
|
whole milk |
3 tbsp.
|
zest of an orange, optional |
1
|
Brown Sugar Maple Glaze for Buttered Rum Pound Cake
unsalted butter |
3 tbsp.
|
light brown sugar, packed |
3 tbsp.
|
pure maple syrup |
3 tbsp.
|
heavy cream |
3 tbsp.
|
vanilla |
1 tsp.
|
confectioners’ sugar, sifted |
1 to 1 1/4 cup
|
pinch of salt |
1
|
Directions
Vanilla Bean Pound Cake
- PREHEAT oven to 325˚F. SPRAY a 9 x 5 baking pan with non-stick baking spray and LINE with parchment paper. LEAVE a 1 to 2-inch overhang beyond the edges of the pan for easy removal of the cake once baked.
- In the bowl of a stand mixer fitted with the paddle attachment, BEAT the butter on medium-high speed for 4 minutes. It will be light and creamy.
- With the mixer on medium-low speed, slowly ADD the sugar until fully incorporated. MIX for 30 seconds.
- ADD the eggs, followed by the egg yolks once at a time. MIX thoroughly between additions and SCRAPE down the sides of the bowl as needed.
- ADD the vanilla bean paste (or vanilla extract) and MIX to combine.
- In a separate bowl, WHISK together the flour, cake flour, baking powder, and salt.
- ADD the dry ingredients to the butter and egg mixture, alternating with the milk. BEGIN and END with the flour mixture. BEAT on low speed only until just combined and a few streaks of flour remain. Do not overmix.
- TRANSFER the batter to the prepared baking pan and BAKE for 50 to 55 minutes or until the top is golden brown and a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining.
- COOL completely before adding glaze.
Vanilla Bean Glaze for Vanilla Bean Pound Cake
- MIX all ingredients together with a whisk until smooth and pourable. If too thin, ADD more confectioners sugar. If too thick, ADD more whole milk or cream.
- DRIZZLE over top of cooled cake.
Orange Glaze for Orange Poppy Seed Pound Cake
For Orange Poppy Seed Pound Cake:
- SUBSTITUTE 1 teaspoon vanilla extract for the vanilla bean paste. ADD 1 ½ tablespoons orange zest and 2 tablespoons freshly squeezed orange juice after adding the vanilla.
- STIR in 1 ½ tablespoons of poppy seeds after adding the dry ingredients and BAKE.
For Orange Glaze:
- MIX all ingredients together with a whisk until smooth and pourable. If too thin, ADD more confectioners sugar. If too thick, ADD more whole milk or orange juice.
- DRIZZLE over top of cooled cake.
Brown Sugar Maple Glaze for Buttered Rum Pound Cake
For Buttered Rum Pound Cake:
- BROWN the butter and then CHILL until firm. Remove from the refrigerator and allow to sit at room temperature for 20 minutes to soften slightly.
- SUBSTITUTE 2 teaspoons vanilla extract for the vanilla bean paste.
- REDUCE the milk to ¼ cup and ADD ¼ cup dark rum.
For Brown Sugar Maple Glaze:
- In a small saucepan over medium heat, WHISK together the butter, brown sugar, maple syrup, heavy cream, and salt. STIR occasionally as the butter melts.
- CONTINUE stirring often as the mixture comes to a boil. Once boiling, STIR for two minutes. The mixture will thicken slightly. REMOVE from the heat and ADD the vanilla extract.
- ALLOW to cool for 2 to 3 minutes and then POUR the hot mixture over the sifted confectioners’ sugar. STIR until smooth and pourable.
- DRIZZLE over the top of the cooled cake.