Funfetti Pound Cake
User Reviews
0.0
0 reviews
Unrated
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Prep Time
20 mins
-
Cook Time
1 hr 20 mins
-
Total Time
1 hr 30 mins
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Servings
12
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Calories
405 kcal
-
Cuisine
International
Funfetti Pound Cake
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This Funfetti Pound Cake is a classic vanilla pound cake filled with rainbow sprinkles and topped with a vanilla glaze. It's an easy funfetti cake to make when you're looking to do some procrastibaking or you want a birthday cake pound cake.
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Ingredients
Funfetti pound cake
- 1⅞ cup (227 grams) cake flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 tablespoons (227 grams) unsalted butter softened plus more for greasing the pan
- 1 cup plus 2 tablespoons (227 grams) granulated sugar
- 4 large eggs room temperature
- 1 tablespoon vanilla extract
- ½ cup Rainbow sprinkles
Vanilla glaze
- 2 cups (230 grams) powdered sugar
- 2 to 3 tablespoons vanilla or combination of vanilla and cream or milk
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Instructions
- Heat the oven to 325°F. Butter a 9 inch by 5 inch loaf pan, line the bottom with parchment paper, and butter the paper.
- Sift or whisk the flour, baking powder, and salt together into a medium bowl.
- Cream the butter and sugar together until it is light in color and fluffy, about 5 to 7 minutes. Scrape down the bowl.
- Add the eggs one at a time and beat on medium for one minute between each addition, scraping down the bowl as necessary.
- Beat in the vanilla. Add the dry ingredients and mix in on low or stir in by hand just until mixed, then stir in the rainbow sprinkles.
- Transfer the cake batter to the prepared loaf pan and give it a few thwacks on the countertop to even it out.
- Bake for 65 to 70 minutes in the lower third of the oven for 80 to 90 minutes until the top is a light brown and a toothpick inserted into the cake comes out clean. Check the cake at about 40 minute and cover it with foil if the cake is browning too quickly.
- Let the cake cool in the pan for 10 minutes before removing from the pan onto a rack. Let the cake cool completely before glazing.
- To make the glaze, put the powdered sugar into a small bowl. Add two tablespoons of the milk or other liquid you are using and stir. If the glaze is too thick, add a bit more liquid, a teaspoon at a time. You want the glaze to be pourable and drip but not run right off the cake.
- If there is no dairy in the glaze, you can store the funfetti pound cake at room temperature, well-wrapped, for up to one week.
Notes
- You can use all-purpose flour in place of cake flour, but your cake may be a little less tender.
- Be sure to use room temperature ingredients and to beat the batter well after each addition. If your pound cake batter starts to curdle after adding the third or fourth egg, you can add a quarter cup or so of the dry ingredients to bring the funfetti cake batter back together.
- When making the glaze, if your vanilla isn't clear, it will turn your glaze off white. Alternatively, you can use a clear vanilla or milk or cream. I sometimes use a clear liqueur in place of vanilla.
Nutrition Information
Show Details
Calories
405kcal
(20%)
Carbohydrates
58g
(19%)
Protein
4g
(8%)
Fat
17g
(26%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
95mg
(32%)
Sodium
139mg
(6%)
Potassium
50mg
(1%)
Fiber
0.5g
(2%)
Sugar
43g
(86%)
Vitamin A
546IU
(11%)
Calcium
26mg
(3%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 58g | 19% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 139mg | 6% |
| Potassium | 50mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 43g | 86% |
| Vitamin A | 546IU | 11% |
| Calcium | 26mg | 3% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
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