Vanilla Bean Pound Cake

• Vegetarian

• Refrigerated

  • 4 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1 cup Sugar
  • 1 Vanilla bean

• Dairy

  • 1 cup Butter, unsalted

Found on littlesweetbaker.com

Description

Ingredients

• 1 cup (227g) unsalted butter, softened, plus more for greasing pan
• 1 cup (200g) sugar
• 4 large eggs, room temperature
• 1 vanilla bean (or 2 tsp vanilla extract)
• 2 cups (250g) all-purpose flour, plus more for dusting pan

Directions

• Preheat the oven to 350F. Butter and flour an 8x4 or 9x5 loaf pan.
• Using an electric mixer or stand mixer with paddle attachment, beat the butter for about 1 minute until creamy.
• Slowly add in the sugar, and beat until light and fluffy (about 2-3 minutes)
• Add in the eggs, one at a time, mixing well in between. Scrape the bowl as needed. Then add in the vanilla bean seeds, mix well again.
• On low speed, add in the flour and mix until just combined.
• Bake for about 1 hour or until a toothpick inserted into the center comes out clean. Check at 45 minutes and loosely cover the cake with foil if browning too quickly.