On the list of all sweet things I love, pound cake………..well, takes the cake.
Today’s recipe is from a book I’ve talked about before. Rose Levy Beranbaum’s The Cake Bible has truly been my “bible” for much of my cake-baking life. Her pound cake recipe is the best I’ve ever tried (I’ve made it so often that the book literally opens to that page when I take it out), and I think you’ll agree it’s a keeper too.
The original version is lovely all on its own but I’m partial to both variations she includes in the book, which I’d like to share with you!
First up? Deluxe Double-Vanilla Pound Cake (here’s the other one!)
I could eat this cake for breakfast lunch and dinner – moist and buttery with a perfect texture, you can easily double this one and I suggest you do, as it keeps (and freezes) beautifully.
from The Cake Bible
3 T. (1 1/2 oz.) milk
1 vanilla bean
1 1/2 t. vanilla
1 1/2 c. (150 g.) cake flour
3/4 c. (150 g.) sugar
3/4 t. baking powder
1/4 t. salt
13 T. unsalted butter, softened
Pre-heat oven to 350. Grease an 8″ x 4″ x 2 1/2″ loaf pan, line the bottom with parchment paper, then grease again and flour.
With a small, sharp knife split the vanilla bean in half lengthwise. Place it in a small saucepan with the milk and scald the milk (small bubbles will start to form around the edges). Cover immediately, remove from heat and allow to cool to room temperature. Remove the vanilla bean and, using the blunt end of your knife, scrape out the grains from its center and add to the milk.
In a medium bowl lightly whisk the eggs. Add the milk and vanilla extract and whisk again to combine.
In your mixing bowl combine the dry ingredients and mix on on low for 30 seconds. Add all of the butter and half the egg mixture. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for 1 minute. Scrape down the sides.
Add the remaining egg mixture in 2 batches, beating for 20 seconds after each addition. Scrape down the sides.
Pour the batter into the prepared pan and smooth the surface with a spatula. Bake for 55-65 minutes (40-45 if using mini loaf pans), or until a toothpick tests clean.
Cook cake in pan on a wire rack for 10 minutes. Remove from pan to cool completely.
The above recipe makes one 8 x 4 x 2 cake, or two mini loaves. I doubled the recipe to get a total of four mini loaves.
If you do not want to use the vanilla bean, simply omit it. You don’t need to heat the milk if you do.
This delicious recipe brought to you by Sheri Silver
I’m sure you’re wondering what I do with those leftover vanilla beans – yes?
I make vanilla sugar of course!
Simply rinse the beans and dry them well. Add them to a container of sugar (you’ll need one cup for each bean), close tightly and let sit for two weeks. It’s heavenly.