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Funfetti Pound Cake

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A festive and tender pound cake bursting with colorful sprinkles and topped with a sweet vanilla glaze.

Ingredients

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  • 1 cup Plugrà® Premium European Style Salted Butter, just room temperature, but still slightly cold
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 2 large egg yolks
  • 3 tablespoons buttermilk
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 1 1/2 cups cake flour
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/3 cup rainbow sprinkles
  • 2 tablespoons Plugrà® Premium European Style Salted Butter
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • whole milk to half and half, to taste

Instructions

  1. Preheat your oven to 325 degrees F.
  2. Line a 9×5-inch loaf pan with parchment paper for easy lifting. Set aside.
  3. Into the bowl of a stand mixer fitted with a paddle attachment, add the 1 cup butter and 1 cup granulated sugar.
  4. Beat together the butter and sugar on medium speed for 5 minutes.
  5. Scrape the bowl halfway through mixing to ensure even creaming.
  6. Into a medium bowl, add the eggs, egg yolks, buttermilk, 1/2 teaspoon vanilla, and kosher salt.
  7. Whisk quickly to blend these ingredients together.
  8. With the stand mixer on medium speed, add the egg mixture into the butter batter one dollop at a time.
  9. Allow the batter to fully incorporate and fluff up before adding the next egg addition.
  10. Continue adding the egg mixture in 4-6 additions.
  11. Sift the powdered sugar and baking powder into the bowl with the batter.
  12. Mix on medium speed until the batter is smooth and no longer split.
  13. Fold in the rainbow sprinkles until just incorporated.
  14. Do not overmix the batter.
  15. Bake the cake for 60 minutes.
  16. Access doneness by inserting a long wooden skewer into the center of the cake.
  17. The pound cake is done when the skewer has only a few dry crumbs or comes out clean.
  18. The top of the cake will be deeply golden brown and should be firm, with a slight spring when pressed.
  19. Allow the cake to cool on a wire rack for 15-30 minutes.
  20. Remove the cake from the pan to finish cooling completely on the wire rack.
  21. To make the glaze, into a medium bowl, add the 2 tablespoons butter, 2 cups powdered sugar, 1/2 teaspoon vanilla, and 2 tablespoons of milk or half and half.
  22. Blend on medium-high speed until the glaze is smooth.
  23. Continue to add milk or half and half into the glaze conservatively, a teaspoon at a time, until the desired consistency is achieved.
  24. Pour the glaze over the pound cake when it has fully cooled.
  25. Top with additional sprinkles, if desired.
  26. Cut into thick slices and enjoy.

Notes

Ensure all cold ingredients like butter and eggs are at room temperature for a smooth batter.
Do not overmix the batter once the flour is added, as this can lead to a tough cake.
Always cool the pound cake completely before applying the glaze to prevent it from melting.
Use jimmie-style sprinkles for best results, as they tend to hold their color better during baking.

Find it online: https://theflakytruth.com/funfetti-pound-cake/