I’ve been craving vanilla. Maybe it is because of the quarantining that I haven’t been anywhere to wear perfume – my favorite scent is Vanille from Bourbon French Parfums in the French Quarter. So delicious and perfect for a cooking butch like me.
As it is in the time of Coronavirus, I’m not making the full pound cake (with a pound of butter, etc) because it will mainly be me eating it.
This cake doesn’t have leavenings so you need to make sure you beat lots of air into the sugar and butter and when adding the eggs to give it all the lift it gets.
If you don’t have vanilla bean paste, use 2 teaspoons pure vanilla extract. The paste gives you intense vanilla flavor plus the flecks of vanilla beans. I use it for cocktails, ice cream and cakes like this where vanilla flavor is the star of the show.
Beautiful cake and it tastes amazing.
Vanilla Half Pound Cake
2 cups all purpose flour
½ teaspoon salt
2 sticks butter, softened
1 ½ cups granulated sugar
¼ cup milk
1 teaspoon vanilla extract
1 teaspoon vanilla bean paste
Preheat oven to 350 degrees F. Generously butter and flour a loaf pan.
Sift together the flour and salt. Set aside.
Beat butter and sugar until pale yellow and fluffy – at least 5 minutes. Add in the eggs one at a time and beat well. Mix in the milk and vanillas. Slowly add the flour and salt mixture and beat until just combined. Don’t over mix at the end or the cake will end up dense.
Pour into the prepared pan and bake for about an hour or until a toothpick inserted in the center comes out clean.
Let cool in pan for 15 minutes before removing to a wire rack to cool completely.
Serve with fresh berries or toast slices lightly for a wonderful accompaniment to your morning’s tea/coffee.