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!

Course Dessert

Cuisine American

Keyword cake recipe, holiday dessert, holiday recipe, pound cake recipe

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 691

Author Gayle

Ingredients

1 cup unsalted butter softened
3 cups granulated sugar
1 cup plain Greek yogurt
¼ cup Almond Breeze Almondmilk Vanilla Cashewmilk or milk of choice
5 eggs
3 teaspoons vanilla bean paste or vanilla extract
3¼ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda

PEPPERMINT GLAZE

1½ cups powdered sugar
3-4 tablespoons Almond Breeze Almondmilk Vanilla Cashewmilk or milk of choice
¼ teaspoon peppermint extract
¼ cup crushed candy canes for garnish if desired

Instructions

Preheat oven to 325F. Lightly grease a medium bundt pan with non-stick cooking spray. Set aside.
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.
Slowly add in yogurt and milk, stir to combine. Beat in eggs, two at a time, followed by vanilla bean paste/extract.
Add in flour 1/2 cup at a time, followed by salt and baking soda. Stir just until combined. Pour batter into prepared pan.
Bake for 50 minutes to 1 hour 10 minutes, or until toothpick inserted into middle of cake comes out clean. Remove from oven and let cool completely.
When cake is cooled, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk, and peppermint extract until smooth.
Drizzle over cooled cake and top with crushed candy canes.

Nutrition