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Lotus Bundt® Pan

Lotus Bundt® Pan

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Vanilla Bean Pound Cake with Brown Butter Glaze

3 based on 2 reviews

PREP: 25 MINUTES

COOK: 50 MINUTES

SERVINGS: 6 - 8 SERVINGS

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Ingredients

  • 1 3/4 cup sifted flour
  • ½ tsp salt
  • ½ tsp baking soda
  • 3/4 cup unsalted butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 vanilla bean, cut lengthwise, scrape out seeds, discard pod
  • Brown Butter Glaze
  • ¼ cup butter
  • ½ cup powdered sugar
  • 2-3 Tbsp milk
  • ½ vanilla bean, cut lengthwise, scrape out vanilla seeds & discard pod

Directions

Preheat oven to 325 degrees. Prepare Lotus Pan with baking spray or butter and flour.
Combine flour, salt and baking soda and set aside. In bowl of electric mixer fitted with paddle, cream butter and sugar at medium speed until light. Add eggs one at a time, mixing between each addition. Add vanilla. Slowly add flour mixture and combine thoroughly. Pour into pan. Tap on counter to release air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.

In saucepan, over medium heat melt butter and continue cooking until browned. Pour butter into shallow bowl and place in freezer for 5-10 minutes. Slowly mix in powdered sugar and vanilla. Add milk to desired consistency. Pour over cake and top with pistachios (optional).

Read Recipe Reviews

    I loved this recipe!
    It’s moist and delicious.
    I made it in the Lotus pan but next time imma double the recipe and make it in the Fleur de Lis one 😍

    About the glaze, I don’t think this cake needs it but it’s a good compliment 😌

    This cake was extremely disappointing. I baked it for 50 minutes. I checked it at 45 but a little wet batter was still there so I let it go for the full 50 minutes. I removed from the pan after 10 minutes as instructed. It baked with a huge hump so I cut that off to level the cake. As bakers privilege I tasted these scraps and they were moist inside with pleasant contrast with crunchy crust. I made the glaze and it was a bit fiddley to get the right consistency, because of the butter clumping up whe cold milk added. I microwaved for a few seconds and whisked to get a smooth pourable consistency. When I served the cake a few hours later I was disappointed that it was dry and hard. Little flavor and a waste of 2 vanilla beans.

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Product Used In This Recipe

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Lotus Bundt® Pan

Lotus Bundt® Pan

SEE PRODUCT