Vanilla Pound Cake with Peppermint Glaze

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This Vanilla Pound Cake with Peppermint Glaze is moist, soft, and delicious. Flavored with vanilla and topped with a sweet peppermint glaze, this cake is sure to be holiday favorite!

As we inch closer and closer to the holidays, I’m reminded of just how fast this year has really gone by.

I say this every year, but I really feel like it was just last Christmas. January seems like it was just here, with the bitter cold temps, and now, we’re just a few weeks away from my least favorite month of this year.

And if you live in the Midwest, you probably agree with me. Negative temps, snow, and I just don’t mix.

But peppermint and I? We go way back. It’s a classic holiday flavor for me, and hopefully for you, too. I love peppermint white hot chocolate, peppermint fudge, no-bake cheesecakes, and peppermint hot chocolate cookies. In other words, if peppermint is an ingredient in a holiday goodies, then sign me up.

I’ve already shared these peppermint hot chocolate cookies with you, and boy, were those a hit! I knew you would like them as much as me (and if you haven’t tried them yet, what are you waiting for?). So since I’m on a peppermint kick, I decided to make another festive treat for the holiday season.

This Vanilla Pound Cake with Peppermint Glaze is moist, soft, and delicious. Flavored with vanilla and topped with a sweet peppermint glaze, this cake is sure to be holiday favorite!

Besides the light and fluffy texture and decadent taste, what makes this Vanilla Pound Cake so special is the Almond Breeze Almondmilk Vanilla Cashewmilk that is used in both the batter and glaze. It gives this dessert a hint of vanilla, while adding a touch of moistness.

I’m a big fan of Almond Breeze Almondmilk, so when I heard that they came out with a Cashewmilk Blend, I couldn’t wait to try it.  This Vanilla Cashewmilk is smooth, creamy, with hints and cashews and vanilla. It’s filled with protein and also serves as a perfect ingredient in this festive holiday treat.

And like most of my recipes, this Vanilla Pound Cake with Peppermint Glaze is so easy to make. The batter contains just a few ingredients and is ready to bake in just about 10 minutes.

And the peppermint glaze is filled with powdered sugar, Almond Breeze Almondmilk Vanilla Cashewmilk, peppermint extract, and crushed candy canes. You just can’t get more merry and bright than with this cake!

One bite and you will have found your newest addition to your holiday dessert table. This Vanilla Pound Cake with Peppermint Glaze is full of flavor and has a texture that will impress you and your holiday guests.

Looking for more holiday recipes? I’ve got you covered!

• Peppermint Hot Chocolate Cookies
• Glazed Eggnog Donuts
• White Chocolate Fudge Pudding

Tools I used to make this recipe: 

Yields 8-10 slices

Vanilla Pound Cake with Peppermint Glaze

This Vanilla Pound Cake with Peppermint Glaze is moist, soft, and delicious. Flavored with vanilla and topped with a sweet peppermint glaze, this cake is sure to be holiday favorite!

10 minPrep Time

1 hrCook Time

1 hr, 10 Total Time

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Ingredients

• 1 cup unsalted butter, softened
• 3 cups white sugar
• 1 cup plain Greek yogurt
• 1/4 cup Almond Breeze Almondmilk Vanilla Cashewmilk
• 5 eggs
• 3 teaspoons vanilla extract
• 3 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
PEPPERMINT GLAZE
• 1 1/2 cups powdered sugar
• 3-4 tablespoons Almond Breeze Almondmilk Vanilla Cashewmilk
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed candy canes for garnish, if desired

Instructions

1. Preheat oven to 325F. Lightly grease a medium bundt pan with non-stick cooking spray. Set aside.
2. In a large bowl, cream butter and sugar for about 3-4 minutes, or until light and fluffy, using an electric hand mixer or stand mixer with fitted paddle attachment.
3. Slowly add in yogurt and Almond Breeze Almondmilk Vanilla Cashewmilk, stir to combine.
4. Beat in eggs, two at a time, followed by vanilla extract.
5. Add in flour 1/2 cup at a time, followed by salt and baking soda. Stir just until combined.
6. Pour batter into prepared pan.
7. Bake for 50 minutes to 1 hour 10 minutes, or until toothpick inserted into middle of cake comes out clean.
8. Remove from oven and let cool complete.y
9. When cake is cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, Almond Breeze Almondmilk Vanilla Cashewmilk, and peppermint extract until smooth.
10. Drizzle over cooled cake and top with crushed candy canes.
11. Enjoy!

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