I may make some enemies with what I’m about to say but I don’t understand what all the fuss over chocolate is about. Someone please explain.
If you ask me, vanilla is where it’s at! For those of you who bake think about it – how many things do you bake call for a touch of vanilla extract? It’s the invisible essential that makes all things baked taste great. Like that sexy lingerie you put on before anything else the night of a hot date. Even if no one else sees it, you know it’s there and……sorry, sorry, back to the cake.
Vanilla is just as alluring as chocolate when given the chance to shine in a recipe like this one. Given it’s name from the classic ratio of one pound sugar, butter, eggs and flour, this updated version of the pound cake packs an intense double dose of vanilla flavor from extract and beans. And along with it’s tight crumb and buttery texture, this beauty is sexier than a slice of chocolate cake any day.
Make it for yourself and enjoy a slice while wearing that sultry underwear hiding in the back of your drawer.
Double Vanilla Pound Cake
3/4 cup (5 1/4 ounces) sugar
1 vanilla bean
1 1/2 sticks (6 ounces) unsalted room temperature butter
3 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 cups (7 ounces) cake flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sour cream, at room temperature
Preheat the oven to 350 degrees and position an oven rack in the center. Coat a loaf pan with butter, oil or nonstick cooking spray.
Sift together flour, baking powder and salt, whisk and set aside.
Place sugar in the bowl of a stand mixer. Use a small knife to split the vanilla bean lengthwise and use the dull edge to scrape the seeds and toss them in bowl with the sugar. Blend on low speed until seeds are evenly distributed in the sugar. Add the butter and beat on medium speed until mixture is very light and fluffy, about 4-5 minutes.
Beat in the eggs one at a time making sure to scrape down the bowl between additions. Add vanilla extract and scrape the bowl again. With the mixtue on the lowest speed, add flour mixture and sour cream alternately starting and ending the flour mixture. Mix until just incorporated finishing with a rubber spatula by hand.
Scrape the batter onto the prepared pan and bake for 45 to 55 minutes - until firm to the touch and a toothpick inserted into the center of the cake comes out clean. Cool completely over a rack before slicing and serving.