Golden Vanilla Pound Cake
This pound cake is a rich, dark brown outside, with an ultra-fine, golden crumb. If you like a dense, firm, loaf-shaped classic pound cake, then this one's for you. One non-traditional touch: the vanilla-sugar glaze drizzled on top before baking, which gives the cake a crackly-crunchy top crust. Read our blog about this cake, with additional photos, at Baking Banter.
Cake
- 3/4 cup + 2 tablespoons unsalted butter, at room temperature
- 3-ounce package cream cheese, at room temperature
- 1/2 teaspoon salt
- 1 1/2 cups sugar
- 1 teaspoon baking powder
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 5 large eggs, at room temperature
- 1 3/4 cups + 2 tablespoons King Arthur Unbleached All-Purpose Flour
Topping
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon water
Directions
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1) Preheat the oven to 350°F. Lightly grease a 9" x 5" x 2 3/4" loaf pan, or a 12" x 4" x 4" tea loaf pan. To avoid overflow, be SURE to use the correct size pan! |
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5) To make the topping, combine the sugar, vanilla, and water. Stir till the mixture is syrupy. At first it'll seem very stiff, but will become "drizzlable" as you stir. |
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8) Remove the cake from the oven, and after 15 minutes loosen the edges, and turn it out of the pan to cool on a rack. |
Recipe summary
- Hands-on time:
- 10 mins. to 15 mins.
- Baking time:
- 60 mins. to 1 hrs 15 mins.
- Total time:
- Yield:
- 9" loaf cake, 18 servings.
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- Recipe comments (32) »
Tips from our bakers
- If desired, substitute 1 tablespoon lemon zest + 1/4 teaspoon lemon oil, OR 1/8 teaspoon Fiori di Sicilia flavoring, for the vanilla and almond extracts.
- If desired, bake the cake in a 9-cup tube or Bundt® pan. You'll need to bake it a shorter amount of time than in the loaf pan, so start checking at 55 minutes.
- Since this cake is so dense, the baking time can be tricky,. You want it thoroughly baked, but not dried out. When the cake is done, a cake tester inserted into the center will come out clean, and the internal temperature at the center will be at least 200°F. The top 1/4" or so of the top crust may still be moist and sticky; but it shouldn't be batter-like. The finished cake may have some moist streaks near the top crust; that's OK.
- You'll find bringing the butter and cream cheese to room temperature makes them easier to beat without lumps forming. And room-temperature eggs help keep the batter lump-free, too. It takes about 2 to 3 hours to bring these ingredients to room temperature, so plan ahead.
Reviews
06/30/2010
Excellent. Simple and fast. The topping gives it character!
06/20/2010
OK, yum. Just a simple pound cake: no frills, no muss, but deliciously perfect. The glaze is a nice finisher for the crunchy top. The cake was a perfect vehicle for our spring strawberries tossed w/port and whipped cream. Thanks for another very great recipe!
04/27/2010
I love the flavor but it is litle bit to sweet for me
and the bread was litle bit hard so I dont Know maybe I did something wrong. can you please tell me How I can make it soft and sponge
Please call our Hot Line for help with making this recipe. JMD @KAF
04/24/2010
Delicious! Mine turned out perfectly. I was worried at first about the strength of the almond extract, but it toned down to the right level after baking. My loaf browned quite a bit, but the crust was still perfect. Giving the appropriate internal temperature was very helpful to help ensure no over-baking.
04/23/2010
Is a great and easy recipe, used lemon instead of almond extract, family enjoyed and friends enjoyed it with both Ice Cream and strawberries.
04/16/2010
I loved the vanilla pound cake so much I made another one three days after we devoured the first. Also used 1/8 tsp Fiori di Sicillia, now I wonder what else I can use it in. It is good sliced with strawberries. Five stars is not enough.
12/29/2009
I always come to KAF website for great recipes, but this one was a let down. It smelled & looked fantastic. And it was moist, sort of. But like another poster had mentioned is tasted dry. Not sure how something can feel moist yet taste dry, but it did.
It was easy to prepare and the crust was delicious, but that's about it. My family, who usually devours pound cake didn't eat much of it at all.
Sorry to disappoint. This may also be a good opportunity to problem solve with one of our bakers. Call the Baker's Hotline direct at 802-649-3717. Irene @ KAF
12/22/2009
I made this wonderful pound cake in my bundt pan and it came out a terrific balance between the moist delicious insides and the crusty vanilla crunch on the outside. Another keeper KAF...keep 'em comin!
10/06/2009
This is the best pound cake I have ever had. This is my first time using a recipe from King Arthur's website. It will not be my last. I have tried other pound cake recipes but they never quite worked. The cakes were always gummy. This cake came out moist and a beautiful golden yellow. Very easy to make. I let the eggs, creamed cheese and butter get room temperature while I went to the gym.
09/18/2009
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