Description
This Vanilla Bean Tea Cake with Glaze is soft, tender, and filled with real vanilla flavor. I bake it for slow afternoons, family visits, and moments when I want something gentle and comforting. The light vanilla glaze adds just enough sweetness without overpowering the delicate crumb.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 vanilla bean, seeds scraped
- 1/2 cup whole milk
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 2–3 tablespoons milk for glaze
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F and line a loaf pan.
- Cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing gently.
- Mix in vanilla bean seeds.
- Whisk flour, baking powder, and salt separately.
- Fold dry ingredients into batter, alternating with milk.
- Pour batter into pan and smooth the top.
- Bake for 45 minutes until set.
- Cool completely before glazing.
- Whisk glaze ingredients and drizzle over cake.
Notes
Use real vanilla bean for the best flavor. Store covered at room temperature for up to three days. Let the cake cool fully before glazing for a smooth finish.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg