Ina Garten Vanilla Pound Cake

Ina Garten’s Vanilla Pound Cake is made with unsalted butter, granulated sugar, eggs, cake flour, heavy cream, and flavorings like Cognac, vanilla extract, vanilla bean seeds, and lemon zest. This delicious Vanilla Pound Cake recipe creates a moist and flavorful dessert that takes about 1 hour and 20 minutes to prepare and can serve up to 10 people.

This Vanilla Pound Cake Recipe Is From Go-To Dinner Cookbook by Ina Garten.

Ingredients Needed:

• ⅓ cup (70 g) turbinado or demerara sugar (e.g., Sugar in the Raw)
• 3 cups (360 g) sifted cake flour (not self-rising)
• Kosher salt (for seasoning)
• ½ pound (225 g) unsalted butter, at room temperature
• 2½ cups (500 g) granulated sugar
• 6 extra-large eggs, at room temperature
• 2 tablespoons (30 ml) Cognac, Armagnac, or other brandy
• 2½ teaspoons (12.5 ml) pure vanilla extract
• Seeds of 1 vanilla bean
• 1 teaspoon (5 g) grated lemon zest
• 1 cup (240 ml) heavy cream

How To Cook Vanilla Pound Cake:

1. Preheat the Oven: Set your oven to 350°F (175°C). Grease two 8½ × 4½ × 2½-inch (22 × 11.5 × 6 cm) loaf pans with butter and coat with turbinado sugar.
2. Prepare Dry Ingredients: Mix the cake flour with 1 teaspoon of salt and set aside.
3. Cream Butter and Sugar: In an electric mixer with a paddle attachment, beat the butter and granulated sugar on low, then medium speed for 5 minutes until light and fluffy.
4. Add Eggs: With the mixer on medium-low, add the eggs one at a time, beating well after each addition. Scrape down the beater and bowl as needed.
5. Mix Flavorings: Combine Cognac, vanilla extract, vanilla seeds, and lemon zest in a small bowl. With the mixer on low, add to the batter. It may look curdled.
6. Incorporate Flour and Cream: Alternately add the flour mixture and cream in thirds, starting and ending with flour. Mix on low until combined, then beat on medium for 1 minute.
7. Bake: Divide batter evenly between the pans, smooth the tops, and bake for 45 to 50 minutes, until a toothpick comes out clean. The tops will crack.
8. Cool: Let cakes cool in the pans for 15 minutes, then remove and cool completely on a rack.

Recipe Tips

• Use Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature for a smoother batter and better rise. If the butter is too cold, it won’t cream properly with the sugar.
• Sift Flour Before Measuring: Always sift your cake flour before measuring to avoid lumps and ensure accurate amounts. This helps in creating a lighter, fluffier cake.
• Properly Grease and Sugar the Pans: Grease the pans thoroughly and coat them with turbinado sugar. This step helps the cake to release easily from the pans and gives a lovely crust.
• Mixing Technique: Beat the butter and sugar until light and fluffy, and add eggs one at a time. Overmixing can result in a dense cake, so mix just enough to incorporate ingredients.
• Cool Completely Before Wrapping: Allow the cakes to cool completely in the pans before removing and wrapping. This prevents them from becoming soggy or losing their shape.

How To Store

• Refrigerate: Let Leftovers Vanilla Pound Cake cool completely before wrapping it in plastic wrap. Store it in the fridge for up to a week.
• Freeze: Wrap the cooled Leftovers Vanilla Pound Cake in plastic wrap and then in aluminum foil. Freeze for up to 4 months. Thaw in the fridge overnight before serving.

Nutrition Facts

Serving Size: 1 slice (based on 10 servings)

• Calories: 380
• Total Fat: 19 g
• Saturated Fat: 12 g
• Cholesterol: 120 mg
• Sodium: 200 mg
• Potassium: 150 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 1 g
• Sugars: 34 g
• Protein: 5 g

Try More Ina Garten Recipes:

• Ina Garten Panettone Bread Pudding
• Ina Garten Peach Almond Torte
• Ina Garten Rum Raisin Apple Cake
• Ina Garten Apple Cinnamon Cake
• Ina Garten French Apple Cake