Fiori di Sicilia Buttermilk Pound Cake

This is no doubt the best pound cake I’ve ever made. Soft and fluffy, but still a perfect pound cake. The glaze just makes it perfection. P.S. Fiori di Sicilia is a extract flavored with a combination of citrus and vanilla.

Ingredients: Buttermilk Pound Cake

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, room temperature

1 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon Fiori de Sicilia

2 large eggs, room temperature

1/2 cup buttermilk

Glaze

1 cup powdered sugar

5 tablespoons heavy cream

1/2 teaspoon fiori de sicilia

Recipe: Buttermilk Pound Cake

Preheat oven to 350F and grease a 9×9 loaf pan.

In a small bowl, whisk together the flour, baking powder, and salt.

In another bowl, beat the butter until pale; add in the sugar until light and fluffy.

Beat in the extracts and eggs, one at a time.

Slowly add the dry mixture to the wet batter until almost completely combined.

Mix in the buttermilk.

Bake for 45 minutes or until a toothpick comes out clean.

Glaze

Mix all ingredients together until smooth. Pour on warm cake.

Enjoy!

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Vanilla Raspberry Pound Cake

This pound cake is amazing. Seriously, it’s the best pound cake I’ve ever had, but King Arthur can take credit for that because I got the recipe from them, adapting very slightly. I mean the blog/brand King Arthur, not an actual king, or anything 😛 The pound cake is soft and dense, but it almost melts in your mouth, and then there are the pockets of tangy raspberries which make this cake oh so much better. The vanilla glaze makes the top slightly crunchy and crisp- delicious.

Ingredients: Pound Cake (adapted slightly from here)

3/4 cup unsalted butter, room temperature

3 ounces cream cheese, at room temperature

3/4 teaspoon salt

1 and 1/2 cups granulated sugar

1 teaspoon baking powder

3 teaspoons vanilla extract

5 large eggs, room temperature

3 tablespoons milk

1 and 3/4 cups plus 2 tablespoons all-purpose flour

3/4 cup frozen raspberries

Vanilla Glaze

2 tablespoons granulated sugar

1 teaspoon vanilla extract

1 teaspoon water

Recipe: Pound Cake

Preheat the oven to 350°F. Grease a 9″ x 5″ x 2 3/4″ loaf pan.

In a medium mixing bowl, beat together the butter, cream cheese, salt, sugar, baking powder, and vanilla extract until well combined.

Add eggs one at a time, beating well after each addition; the mixture may look slightly curdled. After you’ve added the final egg, beat at high speed for 3 minutes.

Once all the eggs are added, stir in the milk.

With the mixer going at low speed, slowly sprinkle in all the flour until just combined.

Bake for 55 minutes before pouring on the glaze, then bake for 15-20 more minutes until a toothpick comes out clean. The middle may look underdone- that’s okay.

Cool on a rack for 5 minutes before turning out.

Vanilla Glaze

Mix all ingredients in a small bowl until syrupy. It will be thick at first.

Lightly brush, or pour, it over the pound cake after the cake has been in the oven for 55 minutes. (See above)

Enjoy!

Chocolate Pound Cake

Rich, soft, chocolate pound cake with a semi-sweet chocolate ganache and fluffy funfetti whipped cream. I saw a chocolate pound cake recipe HERE  and it looked delicious, so I decided to try it along with the chocolate sauce. I also love funfetti things, and whipped cream is the perfect tool to balance out rich chocolate. The whipped cream is not in the picture below but is in the one at the bottom.

Ingredients: Chocolate Pound Cake

1 and 1/4 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/2 teaspoon baking soda

3/4 cup unsweetened cocoa powder

1/2 cup plus 2 tablespoons boiling water

2 sticks unsalted butter, room temperature

1 and 1/3 cups granulated sugar

1 and 1/2 teaspoons vanilla extract

4 large eggs, room temperature

Chocolate Glaze

1/3 cup heavy cream

3 tablespoons light corn syrup (so it doesn’t get stiff)

4 ounces semi-sweet chocolate, chopped

Funfetti Whipped Cream

1 and 1/2 cup heavy cream

1 teaspoon vanilla

1 tablespoon granulated sugar

1/2 cup colorful sprinkles

Recipe: Chocolate Pound Cake

Heat the oven to 350F. Grease an 8×5 or 9×9 loaf pan cover the bottom with a small piece of parchment paper.

Place the flour, salt, baking powder, and baking soda in a boil and whisk to combine and aerate it (create air, basically) and set aside. Place the cocoa powder in a heat proof bowl. While whisking constantly (you might want to enlist someone else’s help) pour the boiling water into a 1/2 cup and 2 tablespoons and into the cocoa. Whisk until smooth and combined; set aside.

Place the butter and sugar in a medium bowl and mix until fluffy and lighter in color (about 5 minutes.) Occasionally scrape down the sides of the bowl.

Add the vanilla and cocoa mixture and beat on medium speed until combined (about 1 minute.) Add eggs 1 at a time, beating well after each addition. Again, scrape down the sides of the bowl.

Mix on slow speed and slowly add the flour mixture. Mix until the flour is just combined. Stir any remaining flour streaks by hand, make sure to scrape the bottom of the bowl.

Pour batter into the prepared pan and make sure it’s an even layer. Bake for 50-60 minutes or until a toothpick comes out clean. Set out a wire rack. Cool for 15 minutes then remove the cake from pan and let cool for 15 minutes on the wire rack. (Turn the pan upside down. When the cake comes out, pick up the pan. Now, roll the cake over gently until it’s sitting up straight. Let cool for 45 more minutes.

Chocolate Glaze

Put chopped chocolate in medium bowl. On the stove, in a medium saucepan, heat heavy cream and light corn syrup until simmering. Then pour over chocolate and mix until smooth and combined. Pour (spoon) over cake.

Funfetti Whipped Cream

Chill bowl and paddle or blades (of whatever mixer you have) in the freezer for 10-15 minutes.

Whip cream, vanilla, and sugar. Gradually add the sprinkles and continue whipping until reasonably stiff.

Serve with the cake.

Enjoy!

Orange Pound Cake

Fluffy orange pound cake with a delectable orange syrup. What could go wrong?

Ingredients: Pound Cake (Adapted from Ina Garten’s Lemon Cake)

1/2 cup (2 sticks) unsalted butter, room temperature

2 cups granulated sugar

4 extra large eggs, room temperature

1/3 cup grated orange zest (6-8 oranges)

3 cups and 6 tablespoons cake flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/4 cup freshly squeezed orange juice

3/4 cups orange yogurt/milk mixture (recipe and ingredients below)

1 teaspoon vanilla

Orange Yogurt/Milk Mixture

3/4 cup orange yogurt (I used yoplaits orange creme)

1/4 cup whole milk

Orange Syrup (From Joy the Baker’s lemon syrup)

1/3 cup water

1/4 cup granulated sugar

1/2 cup freshly squeezed orange juice

Recipe:  Orange Yogurt Milk Mixture

Stir yogurt and milk together in a bowl. Very easy, now you’re done with that.

Cake

Preheat oven to 350F.

Cream the butter and sugar until light and fluffy (5-7 minutes) Add the eggs one at a time and then add the orange zest. Make sure the zest gets distributed evenly and not just clumped together.

Sift together the flour, baking powder, baking soda, and salt. In another bowl mix together the orange juice, yogurt/milk mixture, and vanilla. Take turns pouring each in and mixing. The batter will thick.

Grease and flour a 8  1/2 by 4  1/2 by 2  1/2 pan. Pour about 3/4 of the batter in. The rest is leftover, do what you want with it. I ate it with a spoon.

Bake for around 50-55 minutes or until a toothpick comes out clean. Cool for twenty minutes, while waiting make the syrup.

Syrup

Stir water and sugar in a saucepan, on medium high, until the sugar melts. This should take about 5-10 minutes. Bring to a boil then add the orange juice and take off heat.

Transfer cake to a wire rack (I suggest putting paper towels under the rack) and unmold from pan. Now poke holes all over the top. With a fork, toothpick, or thermometer. Brush orange glaze over it.

Cut into thick slices and serve. You may pour the leftover syrup over each piece of cake because it tastes very, very, good.

Enjoy!