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.

INGREDIENTS

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
POUND CAKE
Sour Cream Pound Cake

Servings: 6 to 8 servings
Prep Time: 15 min
Cook Time: 1 hour
Difficulty: Easy

Ingredients


1/2 teaspoon vanilla extract
3   large eggs
1/4 teaspoon baking soda
1/2 cup sour cream
1 1/2 cup sugar
1 cup butter, room temperature
1 1/2 cup all-purpose flour



Directions

Preheat oven to 350 degrees F. 

In a large mixing bowl, cream the butter and sugar together. Add the sour cream and mix until incorporated. Sift the baking soda and flour together. Add to the creamed mixture alternating with eggs, beating in each egg 1 at a time. Add vanilla. 

Pour the mixture into a greased and floured loaf pan. Bake for 40 minutes to 1 hour or until toothpick inserted into the center of the cake comes out clean.