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!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 10 slices
- 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
- 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
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.
Serving: 1g | Calories: 691kcal | Carbohydrates: 117g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 133mg | Sodium: 191mg | Potassium: 121mg | Fiber: 1g | Sugar: 84g | Vitamin A: 703IU | Calcium: 58mg | Iron: 2mg