New This Month

Vanilla Bean Pound Cake with Ginger Glaze

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

  • Yield: Makes 2 cakes

Source: Martha Stewart Living, July 2009


For the Cake

  • 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

For the Topping

  • 6 tablespoons milk
  • 1/4 cup sliced ginger
  • 2 cups confectioners' sugar
  • Chopped candied ginger, for garnish


  1. Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.

  2. 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.

  3. 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.

  4. 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.

  5. Make the glaze: Heat milk and sliced ginger in a saucepan over medium heat until milk begins to simmer. Let cool; discard ginger. Stir in confectioners' sugar. Drizzle over cooled cakes. Sprinkle chopped candied ginger on top.

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