Double Vanilla Poundcake

• 8 tablespoons butter at room temperature, plus butter for greasing pan
• 2 cups all-purpose flour, plus flour for dusting the pan
• 1 1/2 cups sugar
• Pinch salt
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1 vanilla bean

1. Preheat oven to 325 degrees.
2. Grease and flour 9-inch tube pan.
3. In large mixing bowl, cream butter, sugar and salt.
4. Add eggs one at a time, beating well after each addition, stirring in a bit of the flour after the third egg.
5. Add remaining flour, mixing until well combined.
6. Scrape the insides from one inch of a vanilla bean and add along with the teaspoon of vanilla, blending well.
7. Pour batter into prepared pan and bake 1 hour.
8. Remove from oven, let cool on wire rack about 15 minutes and unmold.
9. When cool, store covered with plastic wrap or foil.
10. Serve with fresh raspberries or vanilla ice cream.

butter, flour, sugar, salt, eggs, vanilla, vanilla bean

Taken from cooking.nytimes.com/recipes/2175 (may not work)