With a tender crumb and golden brown crust, this classic vanilla pound cake is proof that vanilla is anything but boring!
Here are the ingredients you'll need to make this old fashioned vanilla pound cake!
You'll only need the milk and powdered sugar if you plan on making the glaze.
Whisk flour, baking powder, and salt together and set aside.
Cream the butter and sugar together until light and fluffy. This usually takes 3-5 minutes, but can take as long as 7 to do it right.
Pause and scrape down the bowl and beater at least 3 times during the creaming step to ensure everything incorporates evenly.
Add the eggs one at a time, beating for 60 seconds and scraping down the bowl after each addition. Add the vanilla bean paste along with the last egg.
Add the flour in two batches, mixing on the lowest speed to prevent over mixing. Mix just until incorporated.
Scrape down the bowl and beater and finish mixing in any streaks of flour by hand.
Transfer the batter to a lined loaf pan. Press it down into the pan and smooth out the top so it bakes evenly.
For a perfectly cracked open top, slice a sliver of butter into thin sticks and arrange them down the center of the cake.
Bake at 325°F for 60-65 minutes. Let cool in the pan briefly, then remove to a rack to cool completely.
When the cake is completely cool, whisk together powdered sugar, vanilla bean paste, and milk to make the icing. Spread it over the top of the cake.
Serve with ice cream, berries and whipped cream, or even plain!