Prep Time: 10  Cook Time: 60  Total Time: 70 min plus cooling time  Yield: 8 slices 1x


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!



  • 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


  • 2 cups confectioner’s sugar
  • 4 tablespoons whole milk or heavy cream
  • 1 tablespoon full fat Greek yogurt



  • 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.


  • 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.


  • Store tightly covered in a cool, dry place
  • May be frozen. Wrap tightly in plastic wrap before frosting.


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