Vanilla Bean Pound Cake

2 cups cake flour
3/4 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plus 3 tablespoons (1 3/8 sticks) unsalted butter, melted and cooled to slightly warm
1/4 cup heavy cream, at room temperature
1/2 vanilla bean
4 eggs
1 1/4 cups granulated sugar
Confectioners' sugar for dusting

Position a rack in the center of the oven, and heat the oven to 350° F. Butter and flour a 9x5-inch loaf pan or 6-cup bundt pan.

In a medium bowl, sift together the flour, baking powder, and salt.  Set aside.

In a large bowl, whisk together the butter and cream.  Split the 1/2 vanilla bean lengthwise and scrape the seeds from the pod into the butter-cream mixture.  Whisk well to distribute the seeds evenly.  The mixture should have the consistency of a thick liquid; if the butter hardens into little lumps, heat the mixture gently until the butter melts again.  Set aside.

Using a stand mixture fitted with the whisk attachment (or a handheld mixer), beat together the eggs and granulated sugar on medium speed for 4 to 5 minutes, or until light and fluffy and lemon-colored.  (If you use a handheld mixer, this same step will take 8 to 10 minutes.)

Using a rubber spatula, gently fold the flour mixture into the egg mixture just until combined.  Fold about one-fourth of the egg-flour mixture into the butter-cream mixture to lighten it.  Then fold in the remaining egg-flour mixture just until thoroughly combined.  Pour the batter into the prepared pan. 

Bake for1 hour or so, or until the top of the cake is golden brown and springs back when you press it in the middle.  Let cool in the pan on a wire rack for at least 30 minutes.

When the cake has cooled for at least 30 minutes, pop it out of the pan and place it on the rack.  Lightly dust with confectioners' sugar just before serving.

The cake can be stored tightly wrapped in plastic wrap at room temperature for up to 3 days.


From Flour by Joanne Chang