Double Vanilla Pound Cake
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
Ingredients:
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 temperatureDirections:
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.
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nikki — September 1, 2010 @ 9:30 pm
looks delicious! i’m with you on the chocolate, though. i love vanilla and i would take carmel over chocolate any day. i am so hooked on that cookbook, too!
megan @ whatmegansmaking — September 2, 2010 @ 11:16 am
oh yum, I love vanilla! of course, I also love chocolate
but as far as cakes go, vanilla is definitely the best. This looks so good!
Jaime — September 2, 2010 @ 4:24 pm
i think there’s a time for vanilla and there’s a time for chocolate
simple as that! now that you’ve tried this double vanilla cake, i’d recommend trying the brown butter pound cake we made for the DB challenge 
Brian @ A Thought For Food — September 3, 2010 @ 8:40 am
Hot damn! This looks incredible! But with a stick and a half of butter in it, you can’t go wrong
Biz — September 3, 2010 @ 4:26 pm
Eliana, that looks amazing! And while I do like chocolate, there is nothing better than the taste of vanilla!
Hope you have a great weekend!
ingrid — September 3, 2010 @ 7:55 pm
AMEN, sista!
~ingrid
5 Star Foodie — September 3, 2010 @ 8:43 pm
Vanilla flavor is wonderful – this pound cake looks terrific!
newlywed — September 4, 2010 @ 10:16 am
This looks heavenly. I am a choco-holic, but I love vanilla sometimes too. Especially in a cake like this. Or ice cream. Mmm…
The Duo Dishes — September 5, 2010 @ 1:20 pm
Hard toss up between both flavors. They each have their own awesome qualities. The classic vanilla pound cake is a Southern favorite though, so it’s one that pops up a lot in our family households! Have you ever used vanilla bean syrup? It doesn’t have the same alcohol flavor as extract–pure vanilla flavor. You should try it if you’re a big vanilla fan!
Shandy — September 5, 2010 @ 1:44 pm
Gale Gand, another baking hero of mine, put out a chocolate/vanilla cookbook. One half is totally devoted to all things vanilla and the flip side, all things chocolate. Her point duplicates yours =). I agree myself. LOVE all things vanilla. I even buy vanilla beans through a co-op to get them fresh.
Your double-vanilla poundcake looks scrumptious. Your photos are perfect! Have you ever thought about using vanilla bean paste? All the bean’s seeds are floating throughout and makes for a gorgeous baked bread – although your’s looks like “perfection” as is.
Barbara — September 7, 2010 @ 12:59 am
Ellie!
This was delectable. Coincidentally I happened to have some Indonesian Vanilla Beans and some Tahitian Vanilla. I think my new oven runs hot, so the top browned sooner than expected. I turned the oven down, for the last 10 minutes. This step helped the cake to maintain its golden colour and wonderful texture. Oh, and the taste. One truly wants to put on sexy lingerie when you dive into this golden double vanilla dessert.
Thank you for the wonderful recipe. It is truly a keeper. Tomorrow, the cake will share a plate with strawberries from our garden.
Much luv,
B
Tracy — September 7, 2010 @ 3:51 pm
What a gorgeous pound cake. Anything with vanilla bean makes me swoon.
steph (whisk/spoon) — September 8, 2010 @ 1:51 pm
i do love chocolate, but i love vanilla just as much! and pound cake, too–yum! your new site design looks great, btw.
Harriett — September 8, 2010 @ 9:31 pm
I love pound cake! Yours look really great.
the urban baker — September 9, 2010 @ 6:01 pm
I pretty much love almost any kind of pound cake. however, a double vanilla! I am sure it is doubly good!
Kerstin — September 12, 2010 @ 9:00 pm
I agree and actually rarely order chocolate desserts at restaurants because they’re usually the most boring! Your pound cake looks addicting!
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