Prep Time: 10 Cook Time: 60 Total Time: 70 min plus cooling time Yield: 8 slices 1x
DESCRIPTION
A buttery vanilla cake dotted with rainbow sprinkles and topped with a sweet vanilla glaze. This funfetti pound cake is perfect for all of your cake eating occasions!
INGREDIENTS
FOR CAKE
- 1 cup, (2 sticks or 226 g) unsalted butter, room temperature
- 1 cup (125 g) all-purpose flour
- 3/4 cup plus 2 tablespoons (110 g) cake flour
- 1 cup granulated sugar (200 g)
- 2 large eggs, plus 4 egg yolks, room temperature
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tsp vanilla
- 1/4 cup whole milk, room temperature
- 1/4 cup full fat Greek yogurt, room temperature
- 1 cup (190 g) rainbow sprinkles
FOR GLAZE
- 2 cups confectioner’s sugar
- 4 tablespoons whole milk or heavy cream
- 1 tablespoon full fat Greek yogurt
INSTRUCTIONS
FOR CAKE
- Preheat oven to 325 degrees.
- Lightly grease a 9 x 5″ loaf pan. Line the bottom and short sides with parchment paper, allowing the ends to hang over for easy removal of the loaf after baking.
- In a medium bowl, whisk together flours, baking powder, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. About 4 minutes.
- Add the eggs and egg yolks, one at time until fully incorporated, scraping the sides of the bowl as needed.
- Add the vanilla, mixing until well combined.
- Beat the mixture until light and fluffy on medium speed until well combined.
- Add the flour to the egg mixture, alternating with the milk and yogurt. Begin and end with the flour mixture.
- Once combined, remove the bowl from the stand mixer and stir in the rainbow sprinkles using a spatula or wooden spoon.
- Pour the batter into the prepared loaf pan using an offset spatula to gently smooth the top.
- Bake for 60-65 minutes, checking the cake at 50 minutes. If the top is browning too quickly, cover the top loosely with aluminum foil.
- Cake is done when it springs back when gently pressed on top and a toothpick inserted in the center of the loaf comes out clean.
- Remove the cake from the oven and allow to cool for 10 minutes in the pan.
- Using the parchment paper ends, pull the loaf from the pan and place on a cooling rack to cool completely.
FOR GLAZE
- Whisk the confectioner’s sugar, milk and yogurt together in a medium bowl until smooth. If the glaze is too stiff, add more milk. If too thin, add more confectioner’s sugar.
- Pour over the top of the cooled cake, allowing the glaze to drip off the sides. Let the frosting sit for 10 to 15 minutes before slicing.
NOTES
- Store tightly covered in a cool, dry place
- May be frozen. Wrap tightly in plastic wrap before frosting.
Tags
Food