Double Vanilla Poundcake

Name: Double Vanilla Poundcake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 8 to 10 servings
Ingredients: 8 tablespoons butter at room temperature, plus butter for greasing pan; 2 cups all-purpose flour, plus flour for dusting the pan; 1 1/2 cups sugar; Pinch salt; 5 large eggs; 1 teaspoon pure vanilla extract; 1 vanilla bean

By Jeannette Ferrary

Updated Oct. 11, 2023

Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Rating: 3(21)
Comments: Read comments

Featured in: Plain Old Vanilla Isn't All That Plain Anymore

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Ingredients

Yield:8 to 10 servings

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

Ingredient Substitution Guide

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Preparation

Step 1
Preheat oven to 325 degrees. Grease and flour 9-inch tube pan.
Step 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.
Step 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.
Step 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.