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Pound Cake with Hibiscus Glaze

The classic pound cake meets Agua de Jamaica (hibiscus) to create a tasty Mexican twist on a classic Southern recipe. Hibiscus glaze made with dried hibiscus leave, heavy cream and powdered sugar is drizzled over pound cake.
Author Vianney Rodriguez


  • For pound cake:
  • Non-stick cooking spray for pan
  • 1 cup butter 2 sticks, softened at room temperature
  • 1 cup sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • For Hibiscus Glaze:
  • 1/2 cup dried hibiscus
  • 2 cups water
  • 1/2 cup heavy cream
  • 1 cup powdered sugar


  1. For pound cake: Preheat oven to 350° and spray a 9x5 loaf pan with non-stick cooking spray, set aside until ready to bake. Beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition then add vanilla and almond extract.
  2. In a separate large bowl whisk together flour, baking powder, and salt. Add dry ingredients to wet ingredients and stir until just combined, then add milk and mix until just combined.
  3. Pour batter into prepared loaf pan and smooth top with an offset. Bake until a toothpick inserted into the middle comes out clean, about 1 hour. Let cool 10 minutes then invert onto a cooling rack to cool completely. Serve with warm hibiscus glaze.
  4. For hibiscus Glaze: Heat dried hibiscus with water, bring to a boil. Remove from stove and allow to cool, steep.
  5. Heat heavy cream and powdered sugar, stir until all powdered sugar dissolves. Add hibiscus concentrate tablespoon at a time, whisking until glaze reaches desired consistency. Pour over pound cake.