Ingredients
1 3/4 cups all-purpose flour
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1/4 cup confectioners' sugar for dusting
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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Pure vanilla extract — everyday baking, custards, frosting
Grade A bourbon vanilla beans for custards, ice cream, extracts
Individual cups for perfectly shaped poached eggs
Bean-flecked paste — easy vanilla bean flavor without scraping pods
Neutral spirit for homemade vanilla extract — split beans, wait 8 weeks
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preheat oven to 350 degrees f (175 degrees c). grease and flour a 9-inch round pan. in a medium bowl, cream together the butter and sugar until light and fluffy. beat in the eggs, one at a time, mixing until fully incorporated; stir in the vanilla. combine the flour, baking powder and salt; stir into the batter alternately with the milk. if the batter is too stiff, a tablespoon or two of milk may be added. spread the batter evenly into the prepared pan. bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted into the center comes out clean. cool in pan on a wire rack, then turn out onto a serving plate. dust with confectioners' sugar right before serving.