Vanilla Bean Pound Cake

When we think of treats for Valentine’s Day, we most often turn our thoughts toward luscious truffles, decadent chocolate cheesecake, and other chocolaty confections.  Believe it or not, though, not everyone loves chocolate.  My mother is one of those who would rather have a buttery shortbread, coffee cake lathered in butter,  or a slice of delicious pound cake {she is a lover of butter}.  My sister gave me some vanilla beans when they visited for Thanksgiving, and I’ve been waiting for an opportunity to use them.  I can’t wait to make some homemade vanilla extract, but I also wanted to try my hand at incorporating vanilla bean into baked goods.  After a little research, I felt confident enough to give it a try.

This pound cake turned out a bit lighter than most pound cakes I’ve had, but the flavor is excellent!  If you prefer a less dense pound cake, this one is perfect!

Vanilla Bean Pound Cake
Printable Version

1 cup unsalted butter, softened
3 cups sugar
1 vanilla bean
6 eggs
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup half & half

In a large mixing bowl, cream butter and sugar.

Slice the vanilla bean in half, lengthwise, spread open, and scrape out the vanilla seeds from the inside.

Add scraped seeds to bowl and cream until well incorporated.  {Reserve vanilla bean pod for another use}.

The inside of a vanilla bean looks like this when scraped out; don’t be alarmed.

Those little specks are bits of vanilla–yum!

Beat in eggs.

Add flour, baking powder and salt, and mix until well combined.

Pour in half & half, and mix for about 5 minutes.  Pour into greased 10-inch tube pan, and bake at 350 degrees for 1 hour, 15 minutes, until knife inserted in center comes out clean.

Cool in pan for 10 minutes, and then place on cooling rack to cool completely.