Description
Ina Garten’s vanilla pound cake delivers classic elegance with rich buttery notes and pure vanilla essence. Silky smooth and perfectly dense, this cake promises delightful comfort that invites sweet moments of pure indulgence you’ll savor until the last crumb.
Ingredients
Scale
Main Dry Ingredients:
- 3 cups (360 g / 12.7 ounces) sifted cake flour (not self-rising)
- 2½ cups (500 g / 17.6 ounces) granulated sugar
- ⅓ cup (70 g / 2.5 ounces) turbinado or demerara sugar (e.g., Sugar in the Raw)
- 1 teaspoon (5 g) grated lemon zest
- Kosher salt (for seasoning)
Wet Ingredients:
- ½ pound (225 g / 8 ounces) unsalted butter, at room temperature
- 6 extra-large eggs, at room temperature
- 1 cup (240 ml / 8 fluid ounces) heavy cream
- 2 tablespoons (30 ml / 1 fluid ounce) Cognac, Armagnac, or other brandy
Flavoring Ingredients:
- 2½ teaspoons (12.5 ml) pure vanilla extract
- Seeds of 1 vanilla bean
Instructions
- Meticulously prepare the oven environment by heating to 350°F (175°C) and preparing two 8½ × 4½ × 2½-inch (22 × 11.5 × 6 cm) loaf pans with a generous butter coating and sprinkled turbinado sugar.
- Sift cake flour with salt, creating a smooth, uniform dry ingredient mixture that will ensure a delicate cake texture.
- Utilize an electric mixer with paddle attachment to cream butter and granulated sugar, transforming the ingredients into a light, airy composition through a 5-minute mixing process at progressively increasing speeds.
- Introduce eggs individually into the creamed mixture, allowing each to integrate completely while maintaining a consistent mixing technique and periodically scraping down the bowl’s sides.
- Create a flavor enhancement blend by combining Cognac, vanilla extract, freshly scraped vanilla seeds, and lemon zest in a separate container, then gently incorporate into the batter at low speed.
- Gradually introduce the flour mixture and cream in alternating thirds, beginning and concluding with flour, mixing on low speed until harmoniously combined, then elevate to medium speed for one minute to develop optimal texture.
- Distribute batter evenly between prepared pans, carefully smoothing the surface, and bake for 45 to 50 minutes until a inserted toothpick emerges clean and the characteristic surface cracks appear.
- Allow cakes to rest in their pans for 15 minutes, then transfer to a cooling rack, permitting complete temperature reduction before serving or storing.
Notes
- Chill your mixing bowls and whisk for extra-fluffy cake texture that elevates the entire baking experience.
- Rotate cake pans halfway through baking to guarantee even browning and prevent any potential uneven spots.
- Wrap cake layers in plastic wrap immediately after cooling to lock in moisture and prevent them from drying out quickly.
- Test cake doneness by gently pressing the center – it should spring back immediately and not leave an indentation.
- Invest in high-quality vanilla extract for a rich, deep flavor that transforms an ordinary cake into something extraordinary.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 26g
- Saturated Fat: 12g
- Protein: 10g
- Cholesterol: 75mg