Vanilla Bean Pound Cake
- 1/2 cup butter, softened
- 1 1/2 cups sugar
- Caviar of 1 vanilla bean
- 3 eggs
- 1 1/2 cups flour
- 1/4 tsp salt
- 1/2 cup whipping cream (do not whip)
- 2 tsp vanilla extract
- 1-2 TBSP Turbinado Vanilla Sugar or coarse vanilla sugar, for the topping
Do not preheat oven. Beat butter by itself to make sure it is very soft. Add sugar and vanilla caviar, then whip together for 2-5 minutes, until light and fluffy. Add eggs one at a time, beating after each egg. Add flour, salt, whipping cream, and vanilla extract, mix just to bring batter together. Line a loaf pan with parchment paper or grease with butter. Fill with the batter. If desired, sprinkle the top with Turbinado Vanilla sugar or coarse vanilla sugar. Place pan in a cold oven, then turn on to 325°F and bake for 1 hour 15 minutes until a toothpick inserted in the center comes out clean. Enjoy warm or after it has cooled.
A double batch fills a 12-cup Bundt pan nicely. The baking directions are the same.
Optional Glaze (do this instead of the vanilla sugar topping)
- 1 cup powdered sugar
- Caviar of 1/2 vanilla bean
- 1-3 TBSP milk
Whisk everything together, adding a little milk at a time until a thick glaze comes together. Microwave it for 30 seconds to melt/soften everything. When the cake has been out of the oven for about 15 minutes, pour the glaze over the cake.