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French Vanilla Pound Cake

Ingredients 

FOR THE CAKE:

  • 1 1/2 cups salted butter (softened)
  • 2 3/4 cups granulated sugar
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons vanilla, butter & nut extract* (or half vanilla and half butter extract)
  • 5 large eggs
  • 1 cup French vanilla coffee creamer
  • 3 cups all purpose flour

FOR THE GLAZE:

  • 1/4 cup salted butter (melted)
  • 1 cup powdered sugar
  • 1 teaspoon vanilla, butter & nut extract* (or half vanilla and half butter extract)
  • 1 tablespoon French vanilla creamer

Instructions 

MAKE THE CAKE:

  • In a large bowl or the bowl of a stand mixer, add the softened butter, sugar, salt and flavoring. Using a hand mixer or the stand mixer, cream these ingredients together.
  • Then add the eggs one at a time, beating after each one.
  • Add the creamer and flour alternately while beating the mixture.
  • Grease and flour a bundt cake pan (or use our pan grease) and place the batter in the pan. Use a rubber spatula to spread the batter evenly in the pan.
  • Place the pan of batter into a cold oven and set the oven to 325 degrees. Bake the cake for 1 hour and 40 minutes, or until a toothpick comes out clean.
  • Turn out the cake onto a plate immediately after removing the cake from the oven. Allow the cake to cool completely.

MAKE THE GLAZE:

  • In a small bowl, mix together the melted butter, powdered sugar, flavoring and creamer. Mix until the glaze is smooth.
  • Once the cake has cooled, drizzle or spoon the glaze overtop the cake.
  • Serve with vanilla ice cream, butterscotch topping and nuts, if desired.

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