posted by Mai 03-14-102 6:48 AM
Vanilla Bean Pound Cake
1/2 pound (2 sticks) butter
1 cup sugar
4 large eggs
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon lemon extract
2 cups cake flour
1 teaspoon baking powder
1/4 cup milk
1 vanilla bean. Split and scrape out the seeds of a vanilla bean. Add seeds to the egg mixture.
Set a rack at the middle level of the oven and preheat to 325 degrees F. Use one, 8-1/2 x 4-1/2 x 2-3/4-inch loaf pan. Butter and line the bottom with a rectangle of parchment or wax paper.
Cream butter and sugar until soft and light. On medium speed, beat in 3 of the eggs, one at a time until well combined. Beat in salt, mace, vanilla and lemon extracts.
Combine the remaining egg with milk and beat together lightly. Stir baking powder into flour and sift once. With the mixer on low, beat a third of the flour into the butter mixture. Beat in half of the milk, then flour mixture again and continue until everything is incorporated -- five additions -- beginning and ending with the flour.
Fill pan 5/6 full. Bake for about 1 hour, or until it is well risen and colored, cracked in the surface and a thin knife inserted in the thickest part of the cake emerges clean. Cool pan for 10 minutes on a wire cake rack. Unmold, remove paper, and cool. Best eaten the next day. Serves 12
Vanilla Sugar:
3.75 cups of sugar
3 3/4 cups sugar
2 vanilla beans
Fill a glass canning jar with the sugar and vanilla beans which have been cut into thirds After a week, you will have infused sugar that can be used in the place of sugar in cakes, pies, anything sweet!