This pound cake, shared with us from Lisi of Lisi’s Luscious Desserts, is easy to make and great idea for Mother’s Day. It should split up the middle by the way and if it doesn’t that’s ok too! You can make a simple glaze by mixing confectioners sugar and milk and a dash of vanilla and/or dress it up with berries and whipped cream.
Classic Vanilla Pound Cake
3 tablespoons room temp milk
half of a vanilla bean
1 1/2 teaspoons vanilla extract
1 1/2 cups sifted cake flour (or 5.25 ounces if you have a scale)
3/4 cup sugar (or 5.25 ounces)
3/4 teaspoon baking powder
1/2 teaspoon kosher salt (use half if using table salt)
13 tablespoons unsalted butter, softened
Preheat oven to 350 degrees. Line a 8×4 loaf pan with parchment and grease. If you decide to use a 6 cup tube or bundt pan, make sure you grease and flour. Heat the milk with the seeds of the vanilla bean. Scald, then let cool. Combine the milk, eggs and vanilla extract. In the mixer with paddle attachment, combine the dry ingredients and mix for 30 seconds. On the lowest speed, add the butter and half of the egg mixture. Once the ingredients are moistened increase to medium and beat for about a minute. Add the rest of the egg mixture in 2 batches and beat for 20 seconds after each addition. Scrape down the bowl, and mix again. Scoop batter into prepared pan and bake for one hour. After about 30 minutes, lay some tin foil on top of the cake to prevent a too brown cake. As it gets close to the end of the hour, check for doneness with a toothpick, which should come out clean.