This Vanilla Pound Cake maximizes speed, efficiency, and knock-it-out-of-the-park taste and texture. Every scientific element of every ingredient is working at maximum capacity in order to get the gorgeous flavor, texture, and caramelization that we love in our Vanilla pound cakes.

For the Cake: – 384 g (3 c) all-purpose flour – 1/4 tsp baking soda – 1 tsp kosher salt (or 1/2 tsp fine salt) – 227 g (1 c) unsalted butter, room temperature – 500 g (2.5 c) granulated sugar – 6 eggs, room temperature – 1 tbsp vanilla extract – 250 g (1 c) buttermilk, room temperature


For the Vanilla Simple Syrup: – 67 g (1/3 c) granulated sugar – 84 g (1/3 c) water – 1 tsp fine sea salt – 1 tsp vanilla extract For the Vanilla Glaze: – 240 g (2 c) confectioner’s sugar – 1/8 tsp fine sea salt – 1.5–2 tbsp whole milk – 2 tsp pure vanilla extract


1. Preheat oven to a true 325°F.  An oven thermometer will help you determine whether your oven is at the correct temperature. 2. Sift together the flour, baking soda, and salt.  Set aside. 3. Add room temperature butter to a large mixing bowl, or the bowl of a stand mixer.  Mix until completely smooth. 4. Add sugar. Cream butter and sugar on medium speed until the mixture is light and fluffy.  Scrape the sides and bottom of the bowl as needed to ensure even mixing. 5. Add eggs, one at a time, mixing each egg until it’s invisible.  Scrape the sides and bottom of the bowl as needed. 6. Add vanilla extract and mix thoroughly.

1. Add half of the flour mixture and mix until nearly combined. 2. Add all of the buttermilk and mix until nearly combined. 3. Add the other half of the flour mixture and mix until nearly combined.  Use a stiff spatula to thoroughly scrape the sides and bottom of the bowl, and give several turns to ensure that the batter is evenly mixed. 4. Prepare a 10 or 12-cup bundt pan with butter and flour.  Add the batter to the bundt pan and place in the oven at a true 325°F.  Bake cake for 60-70 minutes, or until an instant-read thermometer reads 212°F in the center of the cake. 5. Remove the cake from the oven and place on a cooling rack while still in the pan.  Allow it to remain in the pan for ten minutes while you make the simple syrup.

1. To make the simple syrup: Place water, sugar, and salt in a small saucepan.  Bring to a boil, then reduce to a simmer, cooking only until all of the sugar has dissolved.  Remove from the heat and add the pure vanilla extract.  Stir to combine. 2. After the cake has cooled in the pan for ten minutes, invert it on the cooling rack and remove the pan.  (Parchment paper under the cooling rack prevents big messes here!). Brush immediately (and gently!) with the simple syrup and allow to cool completely. 3. To make the glaze: Add confectioner’s sugar, fine sea salt, pure vanilla extract, and 1.5 tbsp of whole milk to a large bowl.  Use a small whisk to combine. Add additional whole milk, 1 tsp at a time, until you reach the desired consistency. Final glaze should have the consistency of thick honey. 4. Add glaze to the completely cooled cake and enjoy!