Description
This Vanilla Pound Cake with Peppermint Glaze is sure to be a holiday favorite!
Ingredients
- 1 cup Unsalted Butter, Softened
- 3 cups White Sugar
- 1 cup Plain Greek Yogurt
- ¼ cups Almond Breeze Almondmilk Vanilla Cashewmilk
- 5 Eggs
- 3 teaspoons Vanilla Extract
- 3-¼ cups All-purpose Flour
- ½ teaspoons Salt
- ¼ teaspoons Baking Soda
- FOR THE GLAZE:
- 1-½ cup Powdered Sugar
- 3 Tablespoons Almond Breeze Almondmilk Vanilla Cashewmilk
- ¼ teaspoons Peppermint Extract
- ¼ cups Crushed Candy Canes, For Garnish (optional)
Preparation
Preheat oven to 325ºF. Lightly grease a medium bundt pan with nonstick 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 yogurt and milk, stir to combine.
Beat in eggs, two at a time, followed by vanilla 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. Enjoy!
