Vanilla Pound Cake

1. 1

   Preheat the oven to 325 degrees F. Spray a 12 to 15-cup fluted pan with nonstick baking spray with flour.

2. 2

   In a large bowl, beat the butter and sugar at medium speed with an electric mixer until fluffy.

3. 3

   Add the scraped vanilla bean seeds, beating until combined.

4. 4

   Add the egg yolks, 1 at a time, beating well after each addition.

5. 5

   In a medium bowl, sift together the flour, baking soda, and salt.

6. 6

   Gradually add to the butter mixture, alternately with the sour cream, beginning and ending with the flour mixture.

7. 7

   Beat the egg whites at high speed with an electric mixer until foamy.

8. 8

   Gently fold into the butter mixture.

9. 9

   Spoon into the prepared pan.

10. 10

    Sprinkle the almonds evenly over the top of the cake.

11. 11

    Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour and 15 minutes.

12. 12

    Let cool in the pan for 10 minutes.

13. 13

    Remove from the pan, and cool completely on a wire rack.

14. 14

    Serve with Black Cherry Sauce, if desired.

15. 15

    In a medium saucepan, combine the sugar, cornstarch, and lime zest.

16. 16

    Stir in the black cherry juice, whisking until smooth.

17. 17

    Add the cherries.

18. 18

    Bring to a boil over medium heat, stirring frequently, until thickened, about 1 minute..

19. 19

    Remove from the heat and let cool.

* Per serving · 4 servings · Values may vary.