Double Vanilla Pound Cake

Preheat the oven to 350°F and position an oven rack in the center. Lightly coat a loaf pan with butter, oil, or high-heat canola oil spray and fit it with parchment paper to extend up both long sides to the top of the pan.

Place the sugar in the bowl of a stand mixer. Use a paring knife to split the vanilla bean lengthwise, then turn the knife over and use the dull edge to scrape the seeds into the sugar. (Save the pod for another use.) Blend on loew speed until the seeds are evenly disersed. Add the butter and beat n medium-high until the mixture is very light—almost white000in color, 4 to 5 minutes. Scrape down the bowl with the spatula.

Beat the eggs with the vanilla in a small bowl. With the mixer running on medium speed, add the eggs to the butter mixture aout 1 tablespoon at a time, allowing each addition to completely blend in before adding the next. About halfway though turn off the mixer and scrape down the bowl, then continure adding the eggs. Scrape down the bowl again.

With a fine-mesh strainer, sift the cake flour, baking powder, and salt into a medium bowl and whisk together. With the mixer on the lowest speed, add the flour mixture and sour cream alternatively, beginning with one-third of the flour mixture and hald the sour creaml repeat, then finish with the flour mixture. Scrape down the bowl and finish blending the batter by hand.

Scrape the batter into the prepared pan and smooth the top. Baked for 45 to 55 minutes, until firm to the touch and a toothpick inserted into the center comes out clean. Transfer to a rack to cool completely. When cool, remove from the pan, peel off the parchment paper, and serve.