Vanilla Bean Pound Cake

There may be no better dessert than a well crafted pound cake. It is perfect in its simplicity and purity of flavor. This cake gets its name from the recipe’s old-fashion formula; 1 pound butter, 1 pound flour, 1 pound eggs and 1 pound sugar. Very few modern recipes follow these exact proportions anymore, but the name stuck. Despite the richness of all that creamy butter and eggs the cake is actually quite delicate. I cream the life out of the butter to incorporate lots of air into it, whip the eggs until they are light and fluffy and add just a touch of baking powder to guarantee the texture I love. This is an excellent place to try out a European-style butter, which is made with less water and whey than American butters. It creates a melt in your mouth cake that is like eating vanilla flavored velvet. I use 1 1/2 vanilla beans to make sure the flavor is as intense as possible, but even made with a single bean this cake will knock your socks off. You can shake some confectioner’s sugar over the top or create this vanilla bean icing that accentuates the flavor and seals in the moisture of the cake. (more…)

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