Triple Vanilla Pound Cake

I never get tired of vanilla pound cake, not just its flavour, but its versatility. This one is fabulous but uses only egg whites, which is not so convenient, so I’m always in search of alternate recipes that are just as good but use different ingredients.

I was happy to find this one, adapted from the author’s family heirloom recipe, not just because the flavour sounded so promising with the triple threat of vanilla sugar, extract and caviar, but because it’s made with buttermilk and whole eggs.

I wasn’t disappointed. The cake is moist with a tight crumb and has a beautiful vanilla flavour. I made the vanilla bean-buttermilk glaze as well, a nice addition if you want to dress it up, but not necessary.