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Vanilla By the Pound Cake

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“From the Washington Post Food Section, Wednesday, April 24, 2002.”
READY IN:
1hr 40mins
SERVES:
18
YIELD:
1 cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 350 degrees.
  2. Prep an 18 cup, 10" (10 to 10 1/2 inches across the top, height 4 1/2 inches).
  3. A Bundt pan is not big enough.
  4. Grease& flour the pan, tap out any excess.
  5. Set aside.
  6. Sift the all-purpose and cake flours, baking powder, baking soda, salt and nutmeg onto a sheet of wax paper twice.
  7. In a bowl with an electric mixer on medium speed, beat the butter for 4 to 5 minutes.
  8. Add the sugar in 4 additions, beating for 1 minute after each addition.
  9. Gradually add the vanilla seeds, extract and paste, if using, and beat until combined.
  10. Add the whole eggs, 1 at a time, and beat for 30 seconds after each addition.
  11. Add the 2 egg yolks and beat for 30 seconds.
  12. Reduce the speed to low and alternately add the sifted flour mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the flour mixture.
  13. Occasionally scrape the sides of the bowl to keep the batter even-textured.
  14. GENTLY fold beaten whites into the batter until thoroughly incorporated.
  15. Scrape the batter into the prepared baking pan and bake in the preheated oven for 60 to 70 minutes, until a tester inserted in the center comes out clean.
  16. Transfer the pan to a wire rack to cool for 15 minutes.
  17. Carefully invert the cake onto a greased wire rack and remove the pan.
  18. Grease the first rack and invert the cake again onto it (it'll be right side up) Set aside to cool completely.
  19. Before serving, sift confectioners' sugar over the top of the cake.
  20. *Nielsen-MasseyVanilla's Madagascar Bourbon Pure Vanilla Bean Paste is a combination of vanilla and vanilla bean seeds.

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