Vanilla Bean Pound Cake with Pomegranate Glaze
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 30 mins
Servings: 1 9x5-inch pound cake
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 vanilla bean scraped
- 1 1/4 cup pure cane sugar white granulated sugar is fine
- 1 cup 2 sticks unsalted butter, room temperature
- 3 large eggs room temperature
- 1/3 cup whole milk
- 1 cup powdered sugar sifted
- 2 to 3 tablespoons pomegranate juice
- Pinch of salt
Preheat oven to 300 degrees F. Grease a 9x5-inch loaf pan with cooking spray. Set aside.
In a medium bowl, mix together the all-purpose flour, salt and baking powder. Set aside. In a small bowl, mix together the vanilla bean caviar and sugar until the little speckles of vanilla bean are mixed throughout.
Add the softened butter to the bowl of a stand-up mixer. With the paddle attachment on the mixer, beat for about 5 minutes, until pale in color. Add the sugar and beat for an additional 2 minutes. Mix in one egg at a time, being sure each egg is incorporated before adding another.
Fold flour mixture into butter mixture, alternating with the milk, beginning and ending with the flour. Pour the pound cake batter into the prepared 9x5-inch loaf pan and transfer to the oven to bake for 60 to 65 minutes, until a skewer inserted into the center comes out clean. Allow the cake to cool for 5 minutes in the pan and then invert onto a cooling rack.
While the pound cake is cooling, whisk together the powdered sugar, 2 tablespoons of pomegranate juice and pinch of salt. If glaze is too thick, add the additional tablespoon of pomegranate juice. Pour the glaze over the cooled cake and slice up and serve.