This week's theme is vanilla. I use vanilla in a lot of my baking but rarely do I bake anything that's primary flavor is vanilla. I've always been more of a chocolate girl. Or Coconut. Or both. But a few of the things I love do have a stronger vanilla flavor. I briefly debated shortbread, but that's nothing new so I quickly dismissed it and went searching through my binder of magazine recipes. What I found was a page from an old cooking light for Vanilla Buttermilk Pound Cake and promptly decided that was what I would make.
I love the simplicity of pound cake, but I've only made it once and didn't have good luck with that recipe. This one was better although I made a few minor adjustments.
1. I made it in two big loaf pans instead of a few small.
2. I saw it only called for 1 teaspoon of vanilla and thought that couldn't possibly be enough so I added closer to 2.5 tsp.
3. I used the emergency substitution of milk and lemon juice in place of the buttermilk. If I make it again I'd like to use real buttermilk but the cold and snow discouraged me from running out to buy it.
It is an easy recipe and a sweet, simple deliciousness. Try it!