The history of the pound cake can be traced all the way back to the early 18th century. Originated in Europe it was one of the easiest cakes to make. It contained one pound each of flour, sugar, eggs and butter. Through the years the recipes for pound cake have evolved into what we know today. However the basic concept of equal portions of flour, sugar, eggs and butter has remained the same.
Leavening agents such as baking power and baking soda have been added to lighten the cake texture. Different flavorings have been incorporated into the recipe as well. These include extracts such as vanilla, citrus such as lemon, spices such as cinnamon, chocolate and dried fruits. Some recipes have replaced the butter with oil or sour cream. This will result in a moister cake.
Pound cake can be baked in a loaf pan or in a traditional Bundt pan. The recipe I am sharing with you today is my double vanilla pound cake, that will be baked in a 10 cup Bundt pan. It uses both vanilla extract and whole vanilla beans to give it a more aromatic vanilla flavor. Whole vanilla beans can be expensive. Therefore I often use vanilla bean paste instead of a whole vanilla bean. The bean paste can be expensive as well but you will get more for your money. I will let you in on a little secret but don’t tell anyone. I often find vanilla bean paste at my local Home Goods, Tj Maxx and Marshalls for less than some of the specialty stores and supermarkets. Since the cake is mainly vanilla in flavor I recommend using a good quality vanilla extract as well. I tend to prefer Mexican Vanilla but you can use regular Madagascar vanilla. Again back to my secret you can find a good quality extract in Home Goods, Marshalls and Tj Maxx. No matter what brand or variety of extract you use please do not use imitation extract. It can lead to a less flavorful cake. Lets start baking and I hope you enjoy this recipe.

Double Vanilla Bean Pound Cake

6 Tbs Milk
6 Large Eggs
2 Tbs Vanilla Extract
2 Tbs Vanilla Bean Paste
3 Cups Cake Flour
1 1/2 Cups Sugar
2 Tsp Baking Powder
1/2 Tsp Salt
1 1/2Cups plus 2 Tbs (26 Tbs) Butter

1. Preheat oven to 350 degrees F. Grease and flour cake pan.
2. In a medium bowl combine the milk, eggs, vanilla extract and bean paste. Set aside.

3. Add all of the dry ingredients into a large mixing bowl and mix on low speed for about 30 seconds to blend.
4. Add the butter and half of the egg mixture to the dry ingredients. Mix on low speed until the dry ingredients are moistened.
5. Increase the speed of the mixer to medium for a stand mixer or high for a hand mixer. Beat for 1 minute to incorporate air.
6. Scrape down the sides of the bowl and add 1/2 of the remaining egg mixture. Beat the mixture for 30 seconds to incorporate the ingredients.Scrape down the sides of the bowl and repeat this step with the remaining egg mixture. Scrape down the sides of the bowl again.
7. Pour the cake batter into the prepared pan. Bake at 350 for about an hour or until a toothpick comes out clean when inserted into the center.
8. Let the cake cool for about 10 minutes then inver and remove from pan onto a wire rack to cool further.
9. When completely cooled dust with powdered sugar and enjoy.