Vanilla Pound Cake with Cream Cheese

Ingredients:

• Flour spray, such as Baker's Joy
• 3 tbsp. l. Demerara or turbinado sugar
• 350 g unsalted butter at room temperature
• 220 g of cream cheese at room temperature
• 2.5 cups granulated sugar
• 6 large eggs at room temperature
• 1 tbsp vanilla extract
• The seeds of one vanilla pod
• 3 cups sifted cake flour (measure after sifting)
• 1 teaspoon coarse salt

Preparation:

1. Preheat oven to 350°F (160°C). Spray two 8x4x2-inch (20x10x5cm) metal loaf pans with baking spray and sprinkle the insides with demerara sugar, tilting the pans to coat evenly.
2. Place the butter, cream cheese, and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2-3 minutes, until light and creamy. Mix with a silicone spatula, scraping down the sides. Reduce the mixer speed to medium and add the eggs one at a time, mixing well before adding the next egg. Stir in the vanilla extract and vanilla seeds.
3. In a medium bowl, combine the flour and salt. With the mixer on low speed, slowly add the flour mixture to the butter mixture. Stir with a spatula to ensure the batter is smooth. Divide the batter evenly among the prepared pans and smooth the tops. Bake in the center of the oven for 60–70 minutes, until a toothpick inserted into the center of each cupcake comes out clean.
4. Let the cupcakes cool in the pans for 30 minutes, then carefully turn them out and cool completely on a wire rack.
5. Serving options:
   
   Pour 2 tablespoons of melted vanilla ice cream into the bottom of each dessert plate, tilting the plates so the center is covered with ice cream. Place a slice of cake on top of the ice cream and sprinkle with fresh raspberries.
   
   Place a slice of pound cake on a dessert plate, drizzle with honey vanilla crème fraîche and garnish with a sprig of mint.