Description
A buttery vanilla pound cake filled with colorful red and pink sprinkles and topped with a sweet vanilla glaze, baked to golden perfection with a soft, tender crumb.
Ingredients
Scale
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1/2 cup whole milk
- 1/2 cup red and pink sprinkles
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and grease a 9×5 inch loaf pan.
- In a medium bowl, whisk together the all purpose flour, baking powder, and salt.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and whole milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
- Gently fold in the red and pink sprinkles.
- Pour the batter evenly into the prepared loaf pan.
- Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
- Mix the powdered sugar with a small splash of milk to create a glaze and drizzle over the cooled cake before serving.
Notes
- Use room temperature butter and eggs for a smooth batter.
- Fold the sprinkles gently to prevent color bleeding.
- Let the glaze set fully before slicing for clean cuts.
- Store in an airtight container at room temperature for up to four days.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 34g
- Sodium: 170mg
- Fat: 19g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg