Ina pinkney's famous new old fashioned vanilla bean pound cake

Ingredients

• 8 ounces unsalted butter , gently melted in - microwave or on stovetop
• 6 ounces cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 8 3/4 oz. sugar
• 4 large eggs
• 1 tablespoon Nielsen-Massey or Vanilla.com Vanilla - Bean Paste

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Preparation

• Position a rack slightly below the middle of the oven and preheat to 350 F.
• Melt butter and set aside to cool.
• Grease a 9-by-4 small Pullman loaf pan with butter and flour or non-stick spray. A Pullman loaf pan has straight sides, not slanted. USA Pan has an excellent pan this size. Do not use the top of the Pullman loaf pan.
• In a medium bowl, beat together well with a hand mixer or vigorously by hand with a whisk, the flour, baking powder and salt, and set aside.
• In a food processor, process sugar, eggs and vanilla for about 2 to 3 seconds.
• Stir the melted butter well to mix in the separated solids. With the machine running, pour butter through the feed tube in a slow and steady stream. Blend for about 3 seconds.
• Scatter the flour mixture over the top of the egg mixture in the processor. Pulse 5-6 times until the flour is incorporated. You may have to scrape down the sides of the bowl and pulse 2-3 more times.
• Pour the batter into the prepared pan and bake for 15 minutes. Lower oven temperature to 325 and bake until deep golden brown and the tester comes out clean.
• It should bake about 35 minutes. Rotate pan halfway through the baking.
• Cool in pan for 10 minutes, unmold, and let cool completely on a wire rack. Toast each slice on both sides before serving.