Vanilla Buttermilk Pound Cake

Baking makes me happy, not only because it makes my home smell like sweet cake, but because it frees my mind and fills my belly.

Sam, no need to thank me for all the wonderful recipes I get to share. I should thank you for having created this blog on April 11th of last year. Time flies by. I hadn’t even realized it had been one whole year already. Did you? I think we should both create a cupcake to celebrate our blog’s birthday. I’m already thinking of something insanely good. Can’t tell you what it is though…you’ll have to come back in a few days to check.

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Along with our blog’s birthday, it was Sam’s birthday. So, Sam, HAPPY, HAPPY 27th BIRTHDAY! I’m still waiting to see your birthday cake…

Now, back to this post. Pound cake was the very first thing I ever baked. My father taught me how to make it in our kitchenette in Paris. My love of baking began with pound cake.

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My father works a lot, and yet, every single morning of our childhood, he made us breakfast. Every morning! Now that I’m a mother I realize just how incredible a feat that is. I stuff a slice of bread in my son’s mouth on the way to school—if I don’t forget it entirely.

So, Daddy dearest, thank you for taking the time to show us your love. And I hope you don’t frown upon my addition of buttermilk (something we never added) and my shortcut in not whipping up the egg whites (something we always did). Both changes make for a different cake. It is still insanely delicious.

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Pound Cake

 

3 eggs (approx. 190 g)

190 g butter, room temperature

190 g sugar

190 g flour

190 g buttermilk

½ tsp salt

½ tsp baking powder

1 tbsp vanilla extract

 

1.      Preheat your oven to 180 C or 350 F. Line a loaf pan with parchment paper or grease with non-stick spray.

2.      In a bowl, cream the butter with the sugar. Once it is light and fluffy, add the eggs.

3.      Beat in the flour and the baking powder until mixture is homogenous, then add the buttermilk, salt, and vanilla extract. Whisk until perfectly combined.

4.      Pour into loaf pan and bake for 40 minutes or until a cake tester comes out with just a few crumbs attached.

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Comments

  1. That’s a great idea Olivia! I’ll start thinking up a cupcake recipe!

  2. That’s a great idea Olivia! I’ll start thinking up a cupcake recipe!

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