Double Vanilla Poundcake

Ingredients

• 8 tablespoons butter at room temperature, plus butter for greasing pan
• 2 cups all-purpose flour, plus flour for dusting the pan
• 1 ½ cups sugar
• Pinch salt
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1 vanilla bean

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    408 calories; 14 grams fat; 8 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 61 grams carbohydrates; 0 grams dietary fiber; 37 grams sugars; 7 grams protein; 146 milligrams cholesterol; 83 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

8 to 10 servings

Preparation

1. Preheat oven to 325 degrees. Grease and flour 9-inch tube pan.
2. In large mixing bowl, cream butter, sugar and salt. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg. Add remaining flour, mixing until well combined.
3. Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well. Pour batter into prepared pan and bake 1 hour.
4. Remove from oven, let cool on wire rack about 15 minutes and unmold. When cool, store covered with plastic wrap or foil. Serve with fresh raspberries or vanilla ice cream.