DOUBLE VANILLA POUND CAKE
INGREDIENTS:
1 large vanilla bean, split or cut into pieces
1 cup milk, room temperature
4 cups flour, sifted
1 tablespoon baking powder
1/2 teaspoon salt (if using salted butter, delete)
2 cups unsalted butter, softened to room temperature
2-1/2 cups vanilla sugar
6 jumbo eggs, room temperature
1 tablespoon pure vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees. Pour milk into a saucepan,
add the vanilla bean and scald the milk. Let mixture cool
to room temperature. Remove vanilla bean, rinse it off,
and set aside. Resift the flour with the baking powder
and the salt onto a sheet of waxed paper; set aside. In
a large bowl, cream the butter with an electric mixer on
moderately high speed until light, about 3 minutes. Add
the vanilla sugar in two portions, beating thoroughly
after each portion is added. Beat in eggs, one at a time,
periodically scraping down the sides of the bowl to ensure
an even mixture. Blend in vanilla extract. On low speed,
add the sifted dry ingredients alternately with the milk,
beginning and ending with the dry ingredients. Pour and
scrape the batter into a lightly buttered, floured 10-inch
tube pan, a large square baking pan or three loaf pans.
Bake the cake on the lowest rack of the oven for about 1
hour, or until a toothpick inserted into the cake emerges
clean and dry. Cool the cake in the pan on a rack completely
before serving
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