Winstead Wandering

Prone to Wander

chocolate chip pound cake

by

This chocolate chip pound cake is a moist, buttery cake, flecked with chocolate chips and baked to perfection.

This chocolate chip pound cake is a moist, buttery cake, flecked with chocolate chips and baked to perfection.

The secretary at my school celebrated her birthday a few weeks ago. I didn’t know about it until the day before, so I scrambled to figure out what kind of sweets she likes. I often bring baked treats into school, and the ladies in the office always rave about them, but I wanted to bake something especially for Ms. Mae.

My recon told me that she “loves chocolate, but not anything too rich.” I knew right away that I wanted to make this chocolate chip pound cake. It’s the perfect combination of moist cake and rich chocolate. It bakes up buttery and light, with just the right amount of sweetness. I thought about adding a glaze, because glazes certainly have their place, but ultimately the cake stands on its own as a simple yet sweet treat. [Read more…]

blueberry lemon pound cake with lemon glaze

by

I don’t remember fully appreciating the culinary combination that is lemon and blueberries when I was younger. Sure, I loved a good glass of lemonade, and I never turned down a blueberry muffin. But neither flavor was my favorite, and I certainly didn’t willingly pair the two together.

That’s all changed. Now, I actively seek out foods that marry the lovely sweet-tart flavor of berries and the refreshing citrus zest of lemons. And if that food is also topped with a rich glaze flecked with ribbons of lemon zest? Well, then I have to make a pan. Or two.

A moist and sweet pound cake, dotted with blueberries and smothered with a rich lemon glaze. This lightened up version swaps some of the butter for Greek yogurt and calls for less sugar. You'd never know by the taste, though!The original version of this recipe called for more sugar and butter than I felt was necessary. I’ve been known to bring the butter when the recipe really calls for it, but in this case, I felt certain that the whole thing could be lightened up without sacrificing moistness or flavor.

Don’t get me wrong; this recipe is in no way light and healthy. It’s just lighter and healthier than the original version.To make it that way, I took out a stick of butter and used Greek yogurt instead. I also reduced the sugar by a half cup.

The pound cake, on it’s own, is buttery and moist and studded with juicy blueberries. It can hold it’s own as a stand alone treat. But when adding a glaze is an option, I always choose it. Which is why these little guys were finished off with a glaze of powdering sugar, lemon zest and juice, vanilla, and milk. The glaze is just rich enough to stand out against the moist cake, but not so decadent as to overpower it. They play well together.
A moist and sweet pound cake, dotted with blueberries and smothered with a rich lemon glaze. This lightened up version swaps some of the butter for Greek yogurt and calls for less sugar. You'd never know by the taste, though!

[Read more…]