Vanilla Pound Cake With Peppermint Glaze Recipe

Name: Vanilla Pound Cake With Peppermint Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Unsalted Butter, Softened; 3 cups White Sugar; 1 cup Plain Greek Yogurt; 1/4 cups Almond Breeze Almondmilk Vanilla Cashewmilk; 5 Eggs; 3 teaspoons Vanilla Extract; 3-1/4 cups All-purpose Flour; 1/2 teaspoons Salt; 1/4 teaspoons Baking Soda; FOR THE GLAZE:; 1-1/2 cup Powdered Sugar; 3 Tablespoons Almond Breeze Almondmilk Vanilla Cashewmilk; 1/4 teaspoons Peppermint Extract; 1/4 cups Crushed Candy Canes, For Garnish (optional)

Servings: persons

1 cup Unsalted Butter, Softened
3 cups White Sugar
1 cup Plain Greek Yogurt
1/4 cups Almond Breeze Almondmilk Vanilla Cashewmilk
5 Eggs
3 teaspoons Vanilla Extract
3-1/4 cups All-purpose Flour
1/2 teaspoons Salt
1/4 teaspoons Baking Soda
FOR THE GLAZE:
1-1/2 cup Powdered Sugar
3 Tablespoons Almond Breeze Almondmilk Vanilla Cashewmilk
1/4 teaspoons Peppermint Extract
1/4 cups Crushed Candy Canes, For Garnish (optional)

1
Preheat oven to 325u00b0F. Lightly grease a medium bundt pan with nonstick cooking spray. Set aside.
2
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.
3
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.
4
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.
5
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!

1681

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup Unsalted Butter, Softened, 3 cups White Sugar, 1 cup Plain Greek Yogurt, 1/4 cups Almond Breeze Almondmilk Vanilla Cashewmilk, and more.

Yes, Vanilla Pound Cake With Peppermint Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Pound Cake With Peppermint Glaze

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions