This rich pound cake uses instant vanilla pudding to make it moist, dense, and buttery. It's topped with vanilla bean studded icing.
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tablespoon vanilla extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
1 1/4 cup heavy whipping cream, room temperature
1 box (3.4 oz) instant vanilla pudding mix
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). In the bowl of a stand mixer, beat butter and sugar on medium speed until pale, light and fluffy (about 6 minutes). Add extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Beat in pudding mix. Add 2 cups of flour, beating until incorporated. With the mixer on low, slowly drizzle in half the cream. Beat in the remaining flour, followed by the rest of the cream. Scrape the bottom and sides of the bowl, then beat for another 10 seconds on medium speed. Pour batter into prepared tube pan and gently shake to help settle the batter. Place on middle rack of oven. Place a baking sheet on the rack below to catch any drips. Bake 2 1/4 to 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Vanilla Bean Icing
4 cups powdered sugar
1/3 cup milk, plus a little more
1 tablespoon vanilla bean paste
Beat sugar, milk, and vanilla bean paste with an electric mixer. Add liquid, one spoonful at a time, until you reach your desired consistency. For thicker icing, add more powdered sugar; for thinner icing, add more liquid gradually. Slowly pour over cooled cake.
