The reason, in my humble opinion, that pound cakes are a fantastic means to a fast treat, is three-fold: the recipe is simple with ingredients you likely already have on hand, baking it in loaf pan makes for easy slicing or freezing, and pound cake is a classic, scrumptiously delicious cake. When you need a low-key dessert that looks inviting, do this.
This recipe is easily adapted to those with gluten intolerance by using a good GF flour like King Arthur's.
Notes: Butter is unsalted
CONFETTI POUND CAKE
Ingredients: 1/2 cup butter at room temperature, 1 cup sugar, 2 eggs at room temperature, 1/2 tsp. vanilla extract, 1 1/2 cups all purpose flour, 1 tsp. baking powder, 1/4 tsp. salt, 1/2 cup plain yogurt, 1/4 cup rainbow confetti sprinkles. For the glaze: 1 generous cup confectioner's sugar, 1/4 tsp. almond extract, 1/2 of an egg white, 1 tbsp. water, 1 tsp. rainbow mini ball sprinkles (optional).
Makes 1 standard loaf.
1. Preheat oven to 350* and grease and line a loaf pan with parchment paper.
2. Beat the butter with the sugar until fluffy. Add the eggs and vanilla and mix until smooth.
3. In separate bowl, whisk together the flour, baking powder and salt, cinnamon. Add slowly while combining into the butter mixture until just combined.
4. Fold yogurt into the batter followed by confetti sprinkles.
5. Pour into loaf pan and bake for 1 hour, or until cake is pulling away from the sides and a tester comes out clean. Cool.
6. For the glaze: mix powdered sugar, almond extract egg white and water together until smooth. Pour over the cooled loaf and scatter over additional sprinkles if desired.
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