I use to be all about cupcakes. Weekly I'd be punching out cupcakes and don't get me wrong, I still love me a good cupcake but it's a lot of work. You (well, I..) have to get the season-coordinating cupcake liners, coordinating flavor, decoration, etc. Not to mention piping bags and backups for when those burst because of air pockets. Don't even get me started..
Now enters Jenn and The Biddy Pound Cake from North Carolina. She's a peach, don't get me wrong, she's great. But since she gave me the Biddy Pound Cake recipe on August 2nd, I've made Blueberry, Chocolate Chip, 2 Lemon, Cinnamon and orange poundcake (that's currently cooling). It's THAT easy. It's a simple recipe that you can just add anything you want to it.
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The blueberry, I just folded in frozen blueberries.
(**FRESH frozen. Not from a bag. I bought them in bulk fresh and keep them in my freezer. No added sugar) **Tip - keep anything with fruit refrigerated unless you want to see it get fuzzy. No joke.**
Chocolate of course, I just folded in chocolate chips then sprinkled some on top.
Then comes the cinnamon. OH MAN. I didn't think something so simple could be so good! Who would have thought that sprinkling some cinnamon and sugar in between and on top would make that much of a difference and be so delicious!
Last but definitely not least, comes the glaze. Oh yes. Lemon poundcake with lemon glaze. All I did as use lemon extract instead of vanilla and made a glaze out of the juice of two lemons and 3 cups of powdered sugar. Isn't it beautiful?
One tip with the cakes I figured out too is to refrigerate them when you can get them out of the pan or when they're in the pan. Especially after you glaze them. It's so much easier to cut equal portion sizes when it's cold. Plus it helps the glaze harden and make it that much better.
Happy Baking!
