Name: Honey Vanilla Pound Cake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Cuisine: Cake
Ingredients: 1/2 cup 1 stick unsalted butter, softened; 3/4 cup granulated sugar; 3 extra large eggs (room temperature); 3 tablespoons Almond Breeze Almondmilk Hint of Honey Vanilla; 1/4 cup Vanilla Greek yogurt; 2 teaspoons vanilla extract; 3 tablespoons honey; 1 1/2 cups all purpose flour; 2 cups powdered (confectioners sugar); 2-4 tablespoons Almond Breeze Almondmilk Hint of Honey Vanilla; 1 teaspoon honey; 1 teaspoon vanilla extract; honey for drizzle

Ingredients

Units Scale

1/2 cup 1 stick unsalted butter, softened
3/4 cup granulated sugar
3 extra large eggs (room temperature)
3 tablespoons Almond Breeze Almondmilk Hint of Honey Vanilla
1/4 cup Vanilla Greek yogurt
2 teaspoons vanilla extract
3 tablespoons honey
1 1/2 cups all purpose flour

Honey Vanilla Glaze:

2 cups powdered (confectioners sugar)
2-4 tablespoons Almond Breeze Almondmilk Hint of Honey Vanilla
1 teaspoon honey
1 teaspoon vanilla extract
honey for drizzle

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Instructions

Preheat oven to 325 degrees. Line a 9 x 4″ loaf pan with parchement paper or lightly grease.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 3-4 minutes. Add eggs 1 at a time. Stirring after each addition. Pour in milk, yogurt honey and vanilla. Mix just until combined. Sift in flour and baking soda. Mix until smooth. Do not overmix. Pour into prepared pan.
Bake for 1 hour or until a toothpick inserted in the center comes out clean.

For Glaze:

In a small bowl combine powdered sugar, 2 tablespoons Almond Breeze almond milk, honey and vanilla. If mixture is too thick add up to 2 more tablespoons almond milk. Stir until smooth. Drizzle or spread glaze over pound cake. Drizzle with honey.

Prep Time: 20 minutes
Cook Time: 1 hour
Category: Dessert
Cuisine: Cake