Vanilla Bean Pound Cake with Sour Cream Ice Cream and Strawberries

• 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

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

unsalted butter, vanilla bean, sugar, eggs, egg yolks, vanilla, salt, flour, baskets strawberries, powdered sugar, sour cream

Taken from www.epicurious.com/recipes/food/views/vanilla-bean-pound-cake-with-sour-cream-ice-cream-and-strawberries-100160 (may not work)