Vanilla Pound Cake with Cinnamon-Vanilla Cream Glaze

I know it’s taboo to post sugar the first week of the new year, with everyone on the diet train and all, but since it’s the SECOND week in January…I think we all deserve a treat for making it this far. Am I right, or am I right?! First, I have to admit that I’m am so not a vanilla person. I will choose chocolate every time. Or maybe lemon. But never vanilla. However, my daughter had a friend over recently and it was the little girl’s birthday. Me, being the awesome mom that I am (so says I), offered to bake a cake. The girl requested vanilla. I was like “huh?” She said she didn’t like chocolate. So I made her leave. Just kidding…but seriously?

Vanilla Cake with Glaze

Well, I may just be a vanilla convert. I never knew the quality of the vanilla would make such a difference. I mean, you usually only add a teaspoon or so to baked goods, so what’s the big deal right?

Nielsen Massey Mexican Vanilla

It makes a difference. Trust me! I was sent some Nielson-Massey Mexican Vanilla to sample and used it in this cake…it was so good! Granted, the predominant flavor of this cake, is in fact, vanilla. So it would make sense that a good quality extract would up the yumminess factor.

vanilla pound cake without glaze

The cake itself is lighter than a traditional pound cake, but still nicely dense. It has a good flavor and would be excellent with a chocolate ganache, lemon glaze, or pretty much anything you want to top it with. It’s even good plain!

Vanilla Pound Cake Pin

I decided I would go all-out vanilla, and added vanilla cream glaze, with a little cinnamon.

Vanilla Pound Cake with Cinnamon-Vanilla Cream Glaze

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla extract
  • 3 eggs
  • 1 1/3 cups buttermilk (I used 2 T. vinegar, plus enough milk to make 1 1/3 cups; let sit for 5-10 mins.)
  • *GLAZE:
  • 1-2 cups confectioners sugar
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon (or to taste)
  • Enough cream (heavy cream or half and half; milk can also be used) to reach desired consistency. Start with a tablespoon and add teaspoons as needed. If it thins too much, add more powdered sugar.

Instructions

  1. Preheat oven to 350°. Coat bundt pan with cooking spray.
  2. Whisk together flour, baking powder, baking soda, and salt in medium size bowl.
  3. Beat sugar, butter, and vanilla together in a mixing bowl at medium speed until light and fluffy.
  4. Add eggs, 1 at a time, beating well after each addition.
  5. Add 1/3 of the flour mixture and 1/2 the buttermilk to mixing bowl, stirring until incorporated. Add another 1/3 of flour & remaining buttermilk, stir. Add remaining flour. Stir until combined.
  6. Pour batter into prepared bundt pan.
  7. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
  8. Cool in pan for 10 minutes on a wire rack, then remove from pan to finish cooly.
  9. Allow to cool before glazing.
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Recipe Source: Cooking Light

So what are you…a chocolate or vanilla person? Or lemon, or strawberry….we can still be friends.

I was provided a sample of the Nielsen Massey vanilla mentioned in the post but was not compensated nor obligated to right about them. All thoughts expressed are my own. 

This Vanilla Pound Cake was featured at the Moonlight & Mason Jars Party, Miz Helen’s Country Cottage, and chosen as a host favorite at Daily Dish Magazine!

Miz Helen’s Country Cottage  Daily Dish Magazine

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