BHG Delish Dish

Stirring Up Ideas In The Kitchen

vanilla bean

grapefruit vanilla bean pound cake

I love keeping magazine clippings around for inspiration especially when it comes to recipes. I tear out pages of interest and keep them on a cork board. I have everything from favorite color palettes, to fashion pieces to recipes. Last year, Better Homes and Gardens January issue had a great collection of 25 grapefruit recipes, including a grapefruit olive oil cake that was good looking. I saved the article and have been making recipes from it all year long. This grapefruit olive oil cake became a family favorite and every time I make it, I add a twist. Today’s version is a grapefruit pound cake with vanilla bean and grapefruit glaze. Doesn’t that sound lovely?

grapefruit vanilla bean pound cake

One of my favorite thing about this recipe is a grapefruit-sugar concoction that is served with the finished cake. It adds a great crunch to the tender, crumbly pound cake that is just divine. I added vanilla bean to the sugar to make a grapefruit-vanilla sugar. I also added some of this sugar into the cake for a bolder grapefruit flavor.

grapefruit vanilla bean pound cake

The resulting cake is a soft and crumbling pound cake that’s rich, has a bold grapefruit flavor and a crunchy top with the grapefruit-vanilla sugar. The next time you need a good pound cake recipe, you must try this one. It will become a winter favorite instantly and you will find yourself making it all year long like I do. Just change up the citrus in the recipe for your favorite one.

grapefruit vanilla bean pound cake

You can find the original recipe here and here are the changes I made:

  • Added 2 teaspoons vanilla bean paste to the grapefruit-sugar mixture.
  • Used 8 tablespoons of butter instead of 6 tablespoons.
  • Eliminated the oil
  • Added half of the grapefruit-vanilla bean sugar to the creaming step of butter and sugar.
  • I topped the cake with a grapefruit glaze made with 2 tablespoons grapefruit juice and 2/3 cup powdered sugar.

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Hi Delish Dish readers! It’s Heather Baird again, your sugar-obsessed friend from Sprinkle Bakes. Today I’m bringing you a toast-worthy treat.  Raspberry Rosé  Cake is great for all kinds of celebrations and it’s so easy to make. It starts with a box cake mix, but with a few additions  to the batter you’ll have scratch-made taste.  It’s a win-win, I tell ya!  The first thing you’ll need to do is get this recipe for Champagne Cake and pick up a bottle of your favorite sparkling rosé wine.

You’ll simply make the recipe as directed, but swap out the regular champagne for rosé.  I added two drops of liquid red food color to the batter as well. This creates beautiful blush-hued cake layers.  The batter makes a  9-inch double layer cake, but it can also make a triple layer cake with 8-inch pans.

The frosting is also from the grocery store shelf, but it is improved upon with the addition of vanilla bean. Combine the vanilla frosting, three drops of liquid blue food color and the seeds of 1 vanilla bean in a large bowl and beat until well combined. You can do this by hand, but an electric hand mixer will make short work of the task.  Fill and frost the cake layers and add fresh raspberries on top. Voilà - instant celebration cake! How easy is that!?

It’s so easy to vary this cake with whatever bubbly strikes your fancy. I have plans for a blackberry wine version when summertime is in full swing and blackberries are at their peak.  Find the recipe here, and let your imagination do the rest!

Champagne Cake with Fresh Strawberries
Champagne Cake with Fresh Strawberries
Champagne Cake with Fresh Strawberries


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