NEW OLD FASHIONED VANILLA BEAN POUND CAKE
Two things make this my new favorite Pound Cake: I use a food processor and Nielsen-Massey Vanilla Paste.
8 oz. butter (2 sticks) unsalted and gently melted in microwave or on stove top, cooled slightly
6 oz. cake flour (1 1/2 cups)
1 tsp. baking powder
1/2 tsp. salt
8 3/4 oz. sugar (1 1/4 cups)
4 eggs, large
1 Tbsp. Nielsen-Massey Vanilla Bean Paste
Preheat oven to 350 degrees and put oven rack in middle position.
Grease a 9x5 inch loaf pan with butter and flour or non-stick spray.
In a medium bowl, combine flour, baking powder and salt.
Stir vigorously with a whisk to be sure the baking powder and salt are fully distributed. Set aside.
In food processor, process sugar, eggs and vanilla for about 5 seconds.
With machine running, and after stirring the melted butter well to mix in the separated solids, pour butter through feed tube in a very slow and steady stream.
When the butter is completely incorporated, blend for 5-6 seconds.
Scatter flour mixture over the top of the egg mixture in the processor.
Pulse 5-6 times until the flour is incorporated. You may have to scrape down the sides of the bowl and pulse 2-3 more times.
Pour batter into prepared pan and bake for 15 minutes. Lower oven temperature to 325 and bake until deep golden brown and the tester comes out clean.
It should bake about 35-40 minutes. Rotate pan halfway through the baking time.
Cool in pan for 10 minutes, unmold and let cool completely on a wire rack.
(I love it toasted with ice cream!)
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