vanilla bean pound cake
Two obsessions satisfied: 1. Making a classic, old-skool pound cake (1 pound butter: 1 pound sugar: 1 pound eggs: 1 pound flour) and 2. Grinding a leftover vanilla bean into sugar and using that as a sweetener. The cake is dense and sturdy, with a crisp edge like a madelaine. The flavor is truly fantastic. Don't forget to sift the larger bits out of your sugar! Also, don't overfill your baking pan, or you might get FSM across the tops of your cakes. I'm just saying.