Triple Vanilla Pound Cake with Glaze

This Triple Vanilla Pound Cake with Glaze was sheer joy to bake, share and enjoy. It was an easy, delectable way to start baking my way through the new “Pure Vanilla” cookbook by Shauna Sever. I started by making a jar of Vanilla Sugar. This loaf cake recipe has three layers of lush vanilla flavors : vanilla sugar, caviar and extract. It was quick to mix but the layers of vanilla flavors made each slice and each whiff simply bliss. The recipe also shows how to make a delightful vanilla glaze using a vanilla bean.

Prep Time30

Cook Time1 5

Resting time20

Total Time1 55

Course: Dessert, Snacks

Cuisine: American, Asian, Filipino

Keyword: Vanilla Pound Cake

Servings: people

Calories: 557.76kcal

Author: Asian in America

Equipment

Oven-proof Loaf Pan : 9 x 5 inches

Ingredients

1 1/2 cups cake flour
1/8 teaspoon salt
1/8 teaspoon baking soda
1/2 cup softened unsalted butter
1 1/4 cups Homemade Vanilla Sugar (recipe is on page 69 of the cookbook)
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon vanilla bean caviar from a vanilla bean
3 whole eggs
1/2 cup butter
1 1/2 cups confectioners' sugar for the glaze
1/2 teaspoon vanilla bean caviar for glaze (from a vanilla bean)
2 to 3 Tablespoons buttermilk at room temperature, for glaze
1 Tablespoon softened unsalted butter for glaze

Instructions

Preheat oven to 325 F degrees. Prepare a 9 x 5 inch loaf pan. Grease with cooking spray at the bottom and sides. Place a parchment paper in the bottom.
Sift together flour, salt and baking soda in a bowl.
Using a stand mixer with a paddle attachment, beat together the vanilla sugar, vanilla extract and vanilla caviar on medium high speed for 2 minutes. The mixture should look light and fluffy.
Beat in eggs, 1 at a time till smooth.
Reduce mixer speed to low and add buttermilk. Slowly add the flour mixture. Keep mixing.
Turn off the stand mixer and finish stirring batter by hand until completely mixed. Pour into prepared pan.
Bake at 325 F degrees for 60 to 65 minutes or test for doneness by inserting a toothpick in the center. If the toothpick comes out clean, it is done. Cool on a wire rack for 20 minutes or more. Before putting the glaze on top, make sure loaf cake is thoroughly cooled.
To make the glaze: While cake is cooling, whisk together sugar, vanilla caviar and buttermilk. Add in butter by whisking until glaze is smooth. (If you’re just learning to bake with a vanilla bean, do not get alarmed by the dark specks from the caviar you will scrape off. This is an indication you just flavored your glaze with a most delightful flavoring).
To frost the cake: Place the loaf cake on a wire rack that’s over a large baking sheet. Place a piece of foil on the baking sheet for easy clean up.
Slowly pour the glaze over the cake. Use a spatula to smooth and spread the glaze well over the top. The semi liquid-creamy consistency of the glaze will dribble down slowly on the sides of the loaf cake.
The author suggested to let the cake stand at least 1 hour, till the cake has cooled and glaze has set, before slicing.
PURE VANILLA, Irresistable Recipes and Essential Techniques by Shauna Sever. Available at Quirk Books or where most books are sold. Hardcover, 80 recipes, 160 pages $22.95
Disclosure : No compensation was received to review this book. But I will gladly recommend this cookbook to anyone who enjoys vanilla-based recipes.

Nutrition