Vanilla Bean Pound Cake

Vanilla Bean Pound Cake

Ingredients

  • 1 1/2 cups cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 1/4 cups sugar
  • 4 eggs
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 16 tablespoons (2 sticks) unsalted butter

Directions

Position a rack in the middle of the oven and preheat to 350 degrees F. Butter and flour a 5 inches x 9 inches loaf pan. Sift the cake flour, baking powder and slat into a medium bowl. Combine the sugar, eggs and vanilla paste in a food processor container and process for 5 seconds.

Melt the butter slowly in a microwave-safe measuring cup or in a saucepan on the stove. Stir the butter to combine the milk solids with the butter fat. Pour the butter though the food processor feed tube in a slow steady stream, processing constantly. Spoon the sugar mixture into a large bowl. Fold in the sifted dry ingredients in three stages until just combined.

Pour the batter into the prepared pan. Bake for 15 minutes. Reduce the temperature to 325 degrees F. Bake for an additional 35 to 40 minutes or until golden brown, rotating the pan halfway through the baking time. Cool in the pan for 10 minutes. Invert onto a wire rack to cool. Serves 6.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

  • 190 g cake flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 250 g sugar
  • 4 eggs
  • 1 tablespoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste
  • 16 tablespoons (2 sticks) unsalted butter

Directions

Position a rack in the middle of the oven and preheat to 180 degrees C. Butter and flour a 13 cm x 23 cm loaf pan. Sift the cake flour, baking powder and slat into a medium bowl. Combine the sugar, eggs and vanilla paste in a food processor container and process for 5 seconds.

Melt the butter slowly in a microwave-safe measuring cup or in a saucepan on the stove. Stir the butter to combine the milk solids with the butter fat. Pour the butter though the food processor feed tube in a slow steady stream, processing constantly. Spoon the sugar mixture into a large bowl. Fold in the sifted dry ingredients in three stages until just combined.

Pour the batter into the prepared pan. Bake for 15 minutes. Reduce the temperature to 160 degrees C. Bake for an additional 35 to 40 minutes or until golden brown, rotating the pan halfway through the baking time. Cool in the pan for 10 minutes. Invert onto a wire rack to cool. Serves 6.

Notes:

You can use Pure Vanilla Bean Paste in place of Madagascar Bourbon Pure Vanilla Bean Paste to achieve a different, but still delicious, flavor profile. Simply use the same amount of the Pure Vanilla Bean Paste.

This Recipe Uses

Madagascar Bourbon Pure Vanilla Bean Paste

Pure Vanilla Bean Paste