Name: Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries
Ingredients: 2 cups (4 sticks) unsalted butter, room temperature; 5 teaspoons grated lemon peel; 1 vanilla bean, split lengthwise; 2 1/3 cups sugar; 6 large eggs; 4 large egg yolks; 1 teaspoon vanilla extract; 1 teaspoon salt; 3 1/4 cups all purpose flour; 4 1-pint baskets strawberries, hulled, halved; 1 cup powdered sugar; Sour Cream Ice Cream

Ingredients

2 cups (4 sticks) unsalted butter, room temperature

5 teaspoons grated lemon peel

1 vanilla bean, split lengthwise

2 1/3 cups sugar

6 large eggs

4 large egg yolks

1 teaspoon vanilla extract

1 teaspoon salt

3 1/4 cups all purpose flour

4 1-pint baskets strawberries, hulled, halved

1 cup powdered sugar

Sour Cream Ice Cream

Preparation

Step 1
Preheat oven to 350°F. Butter and flour 10-inch diameter angel good cake pan. Place butter and 1 teaspoon lemon peel in large bowl. Scrape in seeds from vanilla bean and beat until smooth. Gradually beat in 2 1/3 cups sugar. Whisk eggs and yolks in medium bowl to blend. Beat egg mixture into butter mixture in 4 additions. Beat in vanilla extract and salt. Sift flour over in 3 additions, mixing just to blend after each
Step 2
Transfer batter to prepared pan. Bake cake until tester inserted near center comes out clean, about 1 hour 15 minutes. Cool cake in pan on rack 15 minutes. Cut around pan sides. Turn cake out; turn right side up on rack and cool completely. (Can be made 2 days ahead. Wrap in plastic; let stand at room temperature.)
Step 3
Toss berries, powdered sugar and remaining 4 teaspoons lemon peel in large bowl to blend. Let stand at least 30 minutes, or cover and chill up to 3 hours.
Step 4
Serve cake with strawberries and Sour Cream Ice Cream.

TagsDessert Cake Vanilla Herbs & Spices Strawberry Berry Fruit Lemon Citrus Nut Free Make Ahead Baking Bon Appétit

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes