Vanilla Bean Pound Cake

Instructions

1. Prepare your pan
   Preheat oven to 325°F (165°C). Grease and flour a 12-cup bundt pan or two 9x5-inch loaf pans, ensuring all surfaces are well coated to prevent sticking.
2. Cream butter and sugar
   In a large bowl using a stand mixer with paddle attachment, beat the butter on medium speed until creamy, about 1 minute. Add the sugar gradually and beat on high speed for 5 minutes until light and fluffy. The mixture should be noticeably lighter in color and texture.
3. Add eggs and vanilla
   Add eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Mix in the vanilla bean seeds and vanilla extract until fully incorporated. The batter should look silky and smooth.
4. Combine dry ingredients
   In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with buttermilk, beginning and ending with flour (flour-buttermilk-flour-buttermilk-flour). Mix on low speed just until combined after each addition. Fold in lemon zest if using.
5. Bake the cake
   Pour the batter into the prepared pan(s), smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles. Bake for 65-75 minutes for a bundt pan or 55-65 minutes for loaf pans, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
6. Cool and serve
   Allow the cake to cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely, about 2 hours. For the best texture and flavor development, wrap the cooled cake in plastic wrap and let it rest overnight before serving.