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    You are in: Home / Recipes / Vanilla Bean Pound Cake Recipe
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    Vanilla Bean Pound Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 50 mins

    35 mins

    1 hrs 15 mins

    swirlycinnacakes's Note:

    Adapted from Martha Pearl Villas, New York Times Magazine, 3/16/04

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325 degrees. In a food processor, grind vanilla bean and sugar until vanilla is as finely chopped as it can get, about one minute. Sift this mixture twice, making sure all larger pieces have been filtered out. Set aside.
    2. 2
      In a large bowl, cream the butter with an electric mixer, then gradually add the vanilla sugar, continuing to beat until well creamed and smooth. Add the eggs one at a time, beating well after each addition. Gradually add the flour and salt, beating constantly. Add the vanilla and lemon juice and continue beating until well blended.
    3. 3
      Grease and flour a 10-inch tube or bundt pan. Pour in the batter and ‘’spank'’ the bottom of the pan to distribute the batter evenly. Bake until a straw inserted into the cake comes out clean, about 1 hour 15 minutes, taking care not to overcook. Turn cake out onto a rack and let cool.

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    Nutritional Facts for Vanilla Bean Pound Cake

    Serving Size: 1 (151 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 730.8
     
    Calories from Fat 376
    51%
    Total Fat 41.7 g
    64%
    Saturated Fat 24.7 g
    123%
    Cholesterol 287.9 mg
    95%
    Sodium 558.1 mg
    23%
    Total Carbohydrate 78.6 g
    26%
    Dietary Fiber 1.3 g
    5%
    Sugars 40.5 g
    162%
    Protein 11.2 g
    22%

    The following items or measurements are not included:

    vanilla beans

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