Hello friends!! I have a great new recipe for you today that is special and close to my heart. This Fonio Pound Cake with Hibiscus Glaze is an ode to my African roots and my love of experimenting with new flavors in unexpected ways. Don’t sleep on trying this one if you are looking for a new kitchen adventure! 

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Hi friends! How are you guys? How are we in the middle of September already?? I know we say this every year but summer flew by!! It was a great summer on my end (hope it was for you too!) and now it is time to embrace the next season. It’s officially baking season. This vanilla pound cake is the recipe I started my season with and a classic cake recipe that I think you will enjoy for years to come. It is simple, soft, crumbly and just a wonderful pound cake.

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This blueberry lemon pound cake is a moist and perfectly crumbed cake bursting with lemon and fresh blueberries. Each slice is a spring delight.

Thank you Krusteaz for sponsoring the Blueberry Lemon Pound Cake recipe! All opinions are mine. Thank you for supporting the brands I love and use every day in my kitchen. 

Hey there, and welcome back, friends.

You are in for a treat!

No matter what the weather is, it is not going to stop me from enjoying spring flavors in my kitchen like this blueberry lemon pound cake, and wishing it was warm again. I know it will be here soon but in the meantime, I will make all the lemon desserts.

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One of summer’s classic flavors = strawberry lemonade. So far this summer, I’ve whipped up these strawberry lemonade cupcakes and made a batch of this strawberry lemonade refresher for several gatherings. I’m adding to the collection this strawberry lemonade pound cake while celebrating the start of another year of partnership with Krusteaz.

My husband introduced me to Krusteaz almost 8 years ago when we were dating. He LOVES their waffle mix and is the only one he would buy. Back in the dating days when breakfast in bed were still a thing (ahem, can you tell the honeymoon phase is already gone?), he would always make waffles topped with a strawberry cream. One of my favorites breakfast to date. Naturally, when Krusteaz reached out to me two years ago about being an ambassador, I said yes. I’ve been transforming my favorite Krusteaz mixes since then.

This strawberry lemonade pound cake uses one of my ultimate favorite mixes, the meyer lemon pound cake mix. It’s seriously the best pound cake you can get in 5 minutes of work. It’s moist, crumbly and oh so melty in the mouth. I’ve used it in this Easter coconut lemon bundt cake and you can see it here too in it’s unaltered state – meyer lemon pound cake. It’s a great starter for any lemon lover.

This cake starts with the box mix batter, adds a little bit of lemonade to that batter and swirls in fresh strawberry compote for the juicy berries in each bite. Once baked, a sweet strawberry glazed is used to finish off this beauty. It’s everything a summer cake should be. Light, bright and delicious. You need this strawberry lemonade cake in your life. Make it happen soon!

Grab this must-have summer recipe over on Krusteaz.com where I am sharing it with their readers too. And watch out for more delicious transformations of Krusteaz box mixes over the next few months.

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Yield: 1 6-inch pound cake

Strawberry Lemonade Pound Cake

A luscious sweet lemon pound cake is infused with strawberries and topped with a strawberry glaze. It’s a must-have this summer for all lemon lovers.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

• 1 package Meyer Lemon Pound Cake Mix
• 1 large egg
• 3/4 cup water
• ¼ cup lemonade
• 10 tablespoons butter, melted
• 3 tablespoons strawberry compote or preserve

For the glaze:

Toggle ingredient group

• Lemon glaze mix (included in mix)
• 1 tablespoon water
• 1 tablespoon strawberry compote or preserve

Instructions

1. Preheat the oven to 350 degrees F. Grease a small bundt pan (6-cup bundt pan) with baking spray.
2. In a large bowl, whisk together the egg, water, lemonade, and melted butter. Add in the cake mix and mix until just combined.
3. Fold in the strawberry compote.
4. Spoon the batter into the prepared pan.
5. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Let cool for 5 minutes and then gently loosen and remove from pan.
6. Cool the cake completely before drizzling with lemon glaze.
7. To make the lemon glaze, combine the glaze ingredients together.
8. Drizzle over the cooled cake.

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I realized the other day that I haven’t made a layered cake in FOREVER, instead I have a gazillion and one pound cakes coming out of my oven. I am just crushing all over the soft, tender, crumbling pound cakes and the ease with which you can pull one off quickly for a party is astounding. With an energectic, 6-month old by my side, I don’t have lots of relaxing hours left to layer and decorate cakes. I do miss them though as they are my favorites. But for now, pound cakes are where it’s at and this grapefruit vanilla bean pound cake is a new favorite.

I made it last week for our Super Bowl festivities at the in-laws and they all loved it. They couldn’t decide whether it beats the champagne pound cake from New Year’s or this blood orange mimosa one. Most people agreed it’s tied and I agree with them. The robust vanilla flavor here coupled with sweet grapefruit is a wonderful combination. Add to that a simple grapefruit glaze and a grapefruit-vanilla bean sugar topping, you have a winter winner.

Winter brings with it some amazing citrus and I am slowly making my way through all of them as I come up with new and exciting ways to bake, cook and enjoy them.  I have a few more grapefruit recipes for you; one later this week and another next week. But for now, head over to Delish Dish for this recipe. It’s a great one you will NOT want to miss.

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Yield: 1 6-cup pound cake

Grapefruit Vanilla Bean Pound Cake

Ingredients

• 1 tablespoon finely shredded grapefruit peel
• 2 tablespoons sugar
• 1 teaspoon vanilla bean paste
• 1 2/3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 6 tablespoons butter, softened
• 2 tablespoons extra-virgin olive oil
• 1 cup sugar
• 2 eggs
• 2 teaspoons vanilla bean paste
• 1/3 cup buttermilk
• 1/4 cup grapefruit juice

For Topping:

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• 2 tablespoons grapefruit juice
• 2 teaspoons sugar

Instructions

Find the recipe and full instructions on Delish Dish

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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Hello friends! I hope you all had a great holiday weekend. I’m hoping it was filled with lots of family time, food and joy. Ours was exactly that and I am already looking forward to the New Year and why we have a simple champagne pound cake today to ring out the year.

2015 will go down in the books as the BEST year so far. It brought with it lots of heartache but also brought us Baby Elliott, the best present a girl can ask for. He has brought nothing but happiness and love into our family and has taken over our hearts. For that (and many more blessings), I am celebrating what was a great year. Ringing out 2015 and looking forward to 2016 with prayers that it will be an even better, brighter and happier year.

In the holiday spirit (as most people are off this week), I will keep this short and sweet. I made this pound cake over the weekend as I was looking for New Year’s Eve ideas. I believe toasting up the New Year deserves this champagne pound cake recipe that is simple, soft and amazing. If you’ve never tried bubblies (champagne, wine or soda) in your baking, it’s time to. It makes for light and airy cakes that are incredibly moist and crumbly at the same time! Make that a New Year resolution to bake with bubblies in 2016, starting with this pound cake. You can use whatever bubbly you have this week; champagne, sparking wine or juice. The cake will turn out great.

I topped the cake pictured with a sprinkling of powdered sugar but a simple champagne glaze (recipe below) will be a good addition too!

As you ring in the New Year, consider making this cake for your New Year’s Eve party. I will be staying in, tucked under a blanket on the couch enjoying snuggles from my favorite little man and I won’t trade that for anything else. But this cake will be on the coffee table along with some bubbly.

Have a great week and see you in the New Year!!

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Yield: 1 large bundt cake

Champagne Pound Cake

Prep Time 40 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours 10 minutes

Ingredients

• 1 ¼ cups unsalted butter, softened
• 2 ½ cups granulated sugar
• 5 large eggs, at room temperature
• ¼ teaspoon salt
• 3¼ cups all-purpose flour
• 1 cup champagne (or pink moscato)

Icing (optional):

Toggle ingredient group

• ¼ cup champagne
• 1-2 cups powdered sugar

Instructions

1. Heat oven to 325 degrees F. Grease a 10-inch bundt pan with baking spray.
2. In the bowl of a stand mixer, beat the butter until light and creamy about 2 minutes on medium speed. With the mixer running, slowly add in the granulated sugar. Cream butter and sugar until light and fluffy, about 8 minutes on medium speed.
3. Add eggs, one at time and mixing in between until combined, scraping down bowl as needed. Reduce mixer speed to low and add in the salt and the flour, one cup at a time, mixing until just combined.
4. Using a rubber spatula, fold in the champagne into the mixture until well combined.
5. Pour the batter into the prepared pan and bake until a cake tester inserted into the center comes out clean, about 1.5 hours. (Be sure to keep an eye on it as it could bake faster depending on the size of your bundt pan).
6. Let cake cool in pan for at least 10 minutes before transferring to a cooling rack. Let cool completely.
7. To make icing, whisk the champagne with the powdered sugar in a small bowl. Drizzle glaze over cooled cake.

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