Vanilla Pound Cake

Directions

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.