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Vanilla Pound Cake

Source of Recipe

From "Go-To Dinners: A Barefoot Contessa Cookbook" by Ina Garten


Recipe Introduction

"A good pound cake is a thing of beauty�simple but moist, with a fine texture and a complex flavor. Perfecting the recipe has been like a science project for me; once I added Cognac and lemon zest to the vanilla, I found I had achieved the ideal balance of flavors."

List of Ingredients

◦ ⅓ cup turbinado or demerara sugar, such as Sugar in the Raw
◦ 3 cups sifted cake flour (not self-rising)
◦ Kosher salt
◦ � pound (2 sticks) unsalted butter, at room temperature
◦ 2 � cups granulated sugar
◦ 6 extra-large eggs, at room temperature
◦ 2 tablespoons Cognac, Armagnac, or other brandy
◦ 2 � teaspoons pure vanilla extract
◦ Seeds of one vanilla bean
◦ 1 teaspoon grated lemon zest
◦ 1 cup heavy cream


Recipe

Preheat the oven to 350� F. Grease two (8 � x 4 � x 2 �-inch) loaf pans with butter. Sprinkle with the turbinado sugar, tilting the pans to make an even coating of the sugar on the bottom and sides.

Combine the flour and 1 teaspoon salt and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and granulated sugar on low speed, then raise to medium and beat for 5 minutes, until the mixture is light and fluffy. With the mixer on medium-low, add the eggs one at a time, beating to incorporate each egg fully before adding the next one. (Scrape down the beater and bowl as needed.)

Combine the Cognac, vanilla extract, vanilla seeds, and lemon zest in a small bowl and, with the mixer on low, add to the batter. (It might appear curdled at this point, which is fine.) With the mixer still on low add the flour mixture and cream, alternately in thirds, beginning and ending with the flour and scraping down the bowl to combine. Beat on medium speed for 1 minute.

Divide the batter evenly between the prepared pans, smooth the tops and bake for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. (The tops will crack, which is fine.) Cool in the pans for 15 minutes, remove from the pans, place on a baking rack, and cool completely.

Makes 2 loaves






❧ Notes:

� Sift the flour *before* measuring it.

� To make ahead: Allow the cakes to cool completely. Wrap twice with plastic wrap and refrigerate for up to a week or freeze for up to 4 months. Defrost overnight in the fridge.