The pantry essentials flour, sugar, butter, and eggs are used to make this vanilla pound cake, with the significant exception of the vanilla bean seeds. It has crisp edges and a beautiful, cake-like, fine-crumbed texture. Perfect poundcake.
227 g unsalted butter
405 g all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon fine sea salt
240 ml whole milk
5 large eggs
1 vanilla bean split and scraped, or 1 tablespoon vanilla extract
92 g solid vegetable shortening
600 g granulated sugar
- Set the oven's temperature to 300°F (150°C). Butter up a 16-cup Bundt pan generously.
- Mix the salt, baking powder, and flour in a bowl. Combine the milk, eggs, and scraped vanilla seeds in a big measuring cup.
- Beat the butter, shortening, and sugar in the bowl of a heavy-duty mixer using the paddle attachment until light and fluffy.
- In three batches, add the flour and milk combinations to the butter mixture, alternating between adding dry ingredients and wet ones. Start and end with the flour mixture while occasionally scraping the sides of the bowl. Dispense batter into the pan as directed. It shouldn't be more than two-thirds full.
- For 15 minutes, bake. Bake the cake for a further 45 minutes at 325°F (160°C), or until it is golden brown, pull away from the pan's sides, and a wooden toothpick or skewer is inserted into the Centre of the cake emerges with only a few dry crumbs.
- After cooling the pan for ten minutes, place it on a wire rack. To allow the cake totally cool, invert it onto a rack. For up to a week, this cake will remain moist in an airtight container.
The Vanilla Pound Cake has a buttery, moist, sweet, but not overly sweet, and slightly dense texture. It can be served for breakfast or dessert and goes well with coffee or tea. For an impressive dessert, top with whipped cream and fresh berries.