Wednesday, February 6, 2019

Paris Loves Pastry Blog 10 Years Old - Buttermilk Pound Cake

Buttermilk Pound Cake


February 4th was Paris Loves Pastry's 10th blogoversary!

So I had this amazing, extravagant cake planned for my 10th blogoversary that I had been planning for months. Unfortunately my child dog got sick, and we've been going with him to the vet daily. I have a dachshund and last week he injured himself in his back. It turns out he's got a hernia. He's doing okay, but he has to rest in his bench for 6 weeks. I hope he gets better soon!

So I really couldn't bake the amazing-extravagant cake I was planning to because, I have to be with my dog every minute in case he needs to pee-pee or poo-poo, and can't go grocery shopping when I'm at home with him. There was a second cake I had in mind because baking a buttermilk cake so reminds me of my early years of blogging when I baked Nigella Lawson's Birthday Buttermilk Cake almost weekly. It is one of the most visited posts I've written for Paris Loves Pastry. Which surprises me because it's such a simple cake.

Simple, but amazing.

I guess you don't need much more than that. I think most people would prefer to eat a home-made delicious buttermilk cake, than a over-the-top colourful cake. I would anyway. So I tried a new buttermilk cake recipe that had good reviews. Eating it, it immediately reminded me of a Southern buttermilk cake - which is such a comforting taste.

Taste: 4 out of 5
Consistency: 4 out of 5
Overall appeal: 4 out of 5


Buttermilk Pound Cake




Buttermilk Pound Cake: Taste of Home

Ingredients:
- 1 cup butter, softened
- 2-1/2 cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1 cup buttermilk
- Confectioners' sugar, optional

Directions:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well.
- Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.


Let's take a look at the last 10 years of baking with my blogoversary treats!

1st blogoversary - Chocolate Éclairs

Chocolate Éclairs


2nd blogoversary - Almond Cupcakes

Marzipan-Filled Almond Cupcakes


3rd blogoversary - Blackberry Meringue Cream Pots

Blackberry Meringue Cream Pots


4th blogoversary - Chocolate Raspberry Cake

Luscious Chocolate Raspberry Cake


5th blogoversary - Happy Birthday Cupcakes

Happy Birthday Cupcakes!


6th blogoversary - Birthday Banana Split Cake

Birthday Banana Split Cake


7th blogoversary - Chocolate Raspberry Éclairs

Chocolate Raspberry Éclairs - 7th Blogoversary!


8th blogoversary - Jumbleberry Crumble

Jumbleberry Crumble


I skipped the 9th blogoversary last year because I was in the middle of a move :)
Hope you'll follow me for blogoversaries to come!

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