Vanilla Bean Pound Cake
The subtle perfume of vanilla is so often paired with other flavors and so rarely given the spotlight. In this tender pound cake, vanilla bean seeds fleck the cake for a simple dessert thatís good any time of day.
1 1/2 cups all-purpose flour, plus more for coating the pan
1 1/4 teaspoons baking powder
1/2 teaspoon fine salt
2 sticks (8 ounces) unsalted butter, at room temperature, plus more for coating the pan
1 cup granulated sugar
2 vanilla beans, split lengthwise and scraped, seeds reserved (or 2 teaspoons vanilla extract)
4 large eggs, at room temperature
Buttermilk Pound Cake
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
3 cups white sugar
1 teaspoon lemon extract
1 teaspoon vanilla extract
1 cup buttermilk
Preheat oven to 325 degrees F (165 degrees C). Grease one 9 or 10 inch tube pan. Mix together the flour, baking soda, and salt. Set aside.
In a large bowl, beat butter with sugar. Mix in the eggs, one at time, beating well after each addition. Stir in the lemon and the vanilla extracts. Gently mix in flour mixture alternately with the buttermilk. Pour batter into the prepared pan.
Bake in preheated oven for 90 minutes. Do not open oven door until after one hour. When cake begins to pull away from the side of the pan it is done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.