<http://schema.org/recipeInstructions>
" Make the burnt-sugar syrup: Heat oven to 325 degrees F. Butter and flour one 8-cup (9- by 5- by 3-inch) loaf pan and set aside. Bring a small pot of water to simmer and maintain. Place 1 1/3 cups sugar and 1 teaspoon lemon juice in a small, nonstick saucepan over medium heat and cook until the sugar at the edges of the pan begins to bubble. Remove from the heat and stir until liquefied and dark amber -- about 2 minutes. Let sit for 1 minute. Slowly add 1 cup of the simmering water. The mixture will steam and thicken. Return to the stovetop over low heat, stirring occasionally until smooth -- about 15 minutes. Carefully measure out 1/4 cup syrup. Set aside. Add 1 teaspoon vanilla extract and the remaining lemon juice to the remaining syrup and keep warm. Make the batter: Sift the flour and salt together into a medium bowl. Cream the butter, remaining sugar, and the vanilla bean seeds together in a large bowl using an electric mixer set on high speed. Add the eggs, one at a time, blending thoroughly after each addition. Add the reserved 1/4 cup burnt-sugar syrup, remaining vanilla extract, and the flour, in fourths, mixing thoroughly with each addition. Pour the batter into the pan and bake until a skewer inserted into the center of the cake comes out clean -- about 1 hour. Cool for 5 minutes before unmolding. Brush the warm cake with 1/2 cup of the remaining burnt-sugar syrup. Serve at room temperature with the remaining syrup."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.countryliving.com/food-drinks/recipes/a1482/burnt-sugar-pound-cake-3595/>