Vanilla By the Pound Cake ๐ฐ
Overview:
- Preparation Time: 30 minutes
- Cooking Time: 1 hour 10 minutes
- Total Time: 1 hour 40 minutes
- Servings: 18
- Calories per Serving: 400.1
- Recipe Category: Dessert
- Keywords: Weeknight, For Large Groups, Oven, Less than 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | All-purpose flour |
| 1 cup | Cake flour |
| 3 cups | Sugar |
| 1/4 teaspoon | Baking powder |
| 1/4 teaspoon | Baking soda |
| 3/4 teaspoon | Salt |
| 3/4 teaspoon | Nutmeg |
| 1 1/2 cups | Unsalted butter |
| 2 Vanilla beans | |
| 2 teaspoons | Vanilla extract |
| 2 large eggs | |
| 1 large egg yolk | |
| 5 large egg whites | |
| 2 cups | Sour cream |
| 2 teaspoons | Cream of tartar |
| 1 cup | Confectioners’ sugar |
Instructions:
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Preheat the oven to 350 degrees Fahrenheit.
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Prepare an 18-cup, 10-inch (10 to 10 1/2 inches across the top, height 4 1/2 inches) cake pan. Note: A Bundt pan is not large enough for this recipe. Grease and flour the pan thoroughly, tapping out any excess flour. Set aside.
-
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Sift the all-purpose flour, cake flour, baking powder, baking soda, salt, and nutmeg onto a sheet of wax paper twice to ensure thorough mixing and aeration.
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In a bowl, using an electric mixer set to medium speed, beat the unsalted butter for 4 to 5 minutes until light and creamy.
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Gradually add the sugar to the butter in four additions, beating for 1 minute after each addition until well combined.
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Gradually incorporate the vanilla seeds, vanilla extract, and vanilla bean paste (if using) into the butter-sugar mixture, beating until fully combined.
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Add the whole eggs, one at a time, beating for 30 seconds after each addition. Then add the egg yolks and beat for an additional 30 seconds.
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Reduce the mixer speed to low and alternately add the sifted flour mixture in three additions and the sour cream in two additions, starting and ending with the flour mixture. Remember to scrape down the sides of the bowl occasionally to ensure even mixing.
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In a separate clean bowl, beat the egg whites until soft peaks form. Gradually add the cream of tartar and continue beating until stiff peaks form.
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Gently fold the beaten egg whites into the cake batter until fully incorporated, being careful not to deflate the mixture.
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Pour the batter into the prepared cake pan, spreading it evenly.
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Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
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Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes.
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Carefully invert the cake onto a greased wire rack and remove the pan.
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Grease another wire rack and invert the cake again onto it, ensuring it is right side up. Allow the cake to cool completely.
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Before serving, sift confectioners’ sugar over the top of the cake for a decorative finish.
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Enjoy your delicious Vanilla By the Pound Cake!
Additional Notes:
- Nielsen-MasseyVanilla’s Madagascar Bourbon Pure Vanilla Bean Paste is a combination of vanilla and vanilla bean seeds.
