Best 2 Vanilla Bean Pound Cake With Ginger Glaze Recipes

Indulge in the exquisite flavors of Vanilla Bean Pound Cake with Ginger Glaze, a culinary masterpiece that combines the classic comfort of pound cake with a touch of zesty ginger. This delightful recipe yields a moist and tender cake infused with the aromatic essence of vanilla beans, enveloped in a luscious ginger glaze that adds a vibrant kick to every bite. Alongside this star recipe, discover variations that cater to diverse dietary preferences, including a gluten-free version for those with sensitivities, a vegan adaptation for plant-based enthusiasts, and a delectable sour cream pound cake for those seeking a rich and decadent treat. Each recipe is meticulously crafted to deliver the perfect balance of flavors and textures, ensuring an unforgettable dessert experience.

Here are our top 2 tried and tested recipes!

VANILLA CREAM CHEESE POUND CAKE

Vanilla Cream Cheese Pound Cake image

Provided by Ina Garten

Categories dessert

Time 2h10m

Yield 2 loaves

Number Of Ingredients 10

Ingredients

Baking spray with flour, such as Baker's Joy
3 tablespoons demerara or turbinado sugar, such as Sugar in the Raw
3/4 pound (3 sticks) unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
2 1/2 cups granulated sugar
6 extra-large eggs, at room temperature
1 tablespoon pure vanilla extract
Seeds scraped from 1 vanilla bean
3 cups sifted cake flour (measured after sifting)
1 teaspoon kosher salt

Steps:

Preheat the oven to 325 degrees. Spray two 8 1/2 x 4 1/2 x 2 1/2-inch metal loaf pans with the baking spray and sprinkle the insides of the pans with the demerara sugar, tilting the pans to cover evenly.
Place the butter, cream cheese, and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 1/2 to 3 minutes, until light and creamy. Scrape down the bowl with a rubber spatula to be sure it's well mixed. With the mixer on low, add the eggs, one at a time, mixing well and scraping down the bowl before adding the next egg. Mix in the vanilla extract and vanilla seeds.
Combine the cake flour and salt in a medium bowl. With the mixer on low, slowly add the flour mixture to the butter mixture, scraping down the bowl and beater with a rubber spatula. Mix the batter with the spatula to be sure it's well mixed. Divide the batter evenly between the two loaf pans, smooth the tops, and bake in the center of the oven for 60 to 70 minutes, until a toothpick inserted into the center of each cake comes out clean.
Allow the cakes to cool in the pans for 30 minutes, then carefully turn them out and cool completely on a baking rack.

VANILLA BEAN POUND CAKE WITH GINGER GLAZE

Vanilla Bean Pound Cake with Ginger Glaze image

We've dressed up our Classic Pound Cake recipe with vanilla bean and a ginger glaze.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Yield Makes 2 cakes

Number Of Ingredients 10

Ingredients

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
Seeds of 1 vanilla bean
9 large eggs, room-temperature
6 tablespoons milk
1/4 cup sliced ginger
2 cups confectioners' sugar
Chopped candied ginger, for garnish

Steps:

Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.
Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add seeds of vanilla bean.
Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Divide batter between pans. Tap on counter to distribute; smooth tops.
Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Make the glaze: Heat milkand sliced gingerin a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir inconfectioners' sugar.Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.

Tips:

Use high-quality ingredients. This will make a big difference in the final flavor of your pound cake. Look for fresh, organic vanilla beans and good-quality butter and eggs.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, making the cake lighter and more tender.
Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
Stir in the flour and baking powder gently. Overmixing can toughen the cake.
Bake the cake in a preheated oven. This will help to ensure that the cake rises evenly.
Let the cake cool completely before glazing it. This will help to prevent the glaze from soaking into the cake and making it soggy.

Conclusion:

This vanilla bean pound cake with ginger glaze is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist, tender crumb and sweet, tangy glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special treat, give this recipe a try!