The luxurious ingredients in this dessert create the perfect sweet note to finish any meal.
Double vanilla pound cake recipe
Courtesy Spice Islands & Caroline Lubbers, Whipped the Blog
Ingredients for the cake
2 sticks (1/2 lb.) European sweet cream unsalted butter
1-3/4 cup granulated cane sugar
4 local, farm fresh eggs
2 teaspoons Spice Islands Pure Vanilla Extract
3 cups unbleached all-purpose flour
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon aluminum-free baking soda
1-1/2 teaspoons Spice Islands Sea Salt
3/4 cup buttermilk
Ingredients for the glaze
1 tablespoon European sweet cream, unsalted butter
1-1/2 cups confectioner’s sugar
1/8 teaspoon Spice Islands Sea Salt
1/2 teaspoon Spice Islands Pure Vanilla Extract
5 teaspoons organic milk
Directions for the cake
Remove butter, eggs and buttermilk from the refrigerator and let stand while you measure ingredients so they warm. Preheat the oven to 350 degrees. Grease and flour two loaf pans or one Bundt pan.
In a large bowl, sift together flour, baking powder, baking soda and salt. Set aside.
When butter is slightly cooler than room temperature (60 degrees), cream it with the sugar using an electric mixer (paddle attachment on stand mixer) for 5 minutes. Add room temperature eggs one at a time, beating to incorporate after each egg. Add vanilla and incorporate.
Alternately add the flour mixture and the buttermilk, beginning and ending with the dry ingredients (1/3 of the flour mixture, half the buttermilk … flour, buttermilk, flour).
Pour the batter into loaf pans or Bundt pan, and use a spatula or back of a spoon to flatten it. Bake for 45-55 minutes. Keep an eye on the cake and when the top is domed and light brown, check for doneness. Toothpick should come out clean. Do not overbake! It will dry the cake.
Let cakes rest in the pans for 15 minutes before removing them.