Vanilla Bean Buttermilk Pound Cake

makes one 9-inch loaf cake

8 ounces good-quality butter, softened

8 ounces sugar

8 ounces flour

1/2 teaspoon salt

3 large eggs, room temperature & lightly beaten

1 whole vanilla bean, split lengthwise & seeds scraped

1/3 cup buttermilk, room temperature

Preheat oven to 325ºF.  Butter a 9-inch loaf pan.

Whisk flour and salt together in a medium bowl; set aside. Combine eggs, vanilla bean seeds and buttermilk in a measuring cup; set aside.

In a stand mixer fitted with a paddle attachment, beat butter and sugar until light and fluffy. Add half the flour and mix on low speed until just combined. Pour in half the egg mixture and mix again until just combined. Repeat with remaining flour and egg mixtures.

Scrape batter into prepared loaf pan and bake 70 to 75 minutes, or until deep golden and the telltale crack on top has formed. Oh, yes and until a metal skewer inserted comes out clean.