For Pound Cake

1. Preheat oven to 325 degrees.
2. Lightly grease a 9 x 5″ loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.
3. In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy. About 4-5 minutes.
5. Add the sugar slowly with the mixer on medium low. Mix until incorporated.
6. Add the eggs and egg yolks, one at time until fully incorporated, scraping the sides of the bowl as needed.
7. Add the vanilla, mixing until well combined.
8. Beat the mixture until light and fluffy on medium to medium high speed, about 1-2 minutes. We want to incorporate air into the batter.
9. Add the flour to the egg mixture, alternating with the milk. Begin and end with the flour mixture.
10. Once combined, pour the batter into the prepared loaf pan using an offset spatula to smooth the top.
11. Bake for 60-65 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil.
12. Cake is done when it springs back when gently pressed on top and a toothpick inserted in the center of the loaf comes out clean.
13. Remove the cake from the oven and allow to cool for 10 minutes in the pan.
14. Using the parchment paper ends, pull the loaf from the pan and place on a cooling rack to cool completely.

For Vanilla Bean Glaze

1. Add confectioner’s sugar and vanilla bean paste to a medium bowl. Add 5-6 TBSP of whole milk or heavy cream and whisk to combine. If glaze is too thick, continue adding milk one tablespoon at a time until you have the desired consistency. You want the glaze to be thick, but pourable.
2. If the glaze becomes too thin, add more confectioner’s sugar.
3. Spoon the glaze over the top of the completely cooled pound cake, allowing the glaze to drop over the sides.