Buttery Pound Cake Recipe with REd sprinkles | Easy Valentine's Day Dessert
This festive fun and really easy buttery pound cake recipe is dotted inside with bright red sprinkles for a little kiss of festive Valentine's Day color. It's a simple and satisfying Valentine's Day dessert anyone can make.
Equipment
Ingredients
For the Pound Cake:
- 1/2 tsp Almond Extract
- 1/2 tsp Vanilla
- 1 or 2 heaping tsp Cherry Liqueur or Chambord - Any cherry cordial, cherry liqueur, or cherry schnapps such as Dr McGillicuddy's Cherry Liqueur
- 1 1/2 cup All Purpose Flour
- 1 cup Unsalted Butter - Softened
- 4 Eggs
- 1 cup Sugar
- 1/4 tsp Salt
- 1/4 cup Red Confetti Dot Sprinkles
For The Glaze:
- 1 cup Confectioners Sugar
- 1 tbsp Cherry Liqueur or Chambord
- 1/4 tsp Vanilla
- 1/2 tsp Organic Strawberry Powder
- 1 to 2 tbsp Water - added in small amounts as needed
- Pinch of Salt
Instructions
- In a stand mixer fitted with a paddle combine sugar and butter, vanilla, almond extract, and cherry liqueur until light and fluffy. Add eggs one at a time and continue to beat in until combined.
- Whisk together the flour and salt and add in flour and salt mixture a little at a time while mixer is running. Beat together until completely combined.
- Remove bowl from stand mixer and stir in red sprinkles by hand with a spatula then transfer the batter to a greased loaf pan and bake for 60-70 minutes or until toothpick comes out clean.
- When baked, remove the pound cake from the loaf pan and transfer to a serving plate. Let cool completely.
- While it cools, prepare the glaze. Combine powdered sugar, strawberry powder, cherry liqueur, vanilla, and water by whisking together in a small bowl. If mixture is too thick, add water by dripping in a few drops at a time to adjust until mixture drizzles freely from your whisk. If too thin, adjust by adding in more powdered sugar.
- Finish by drizzling your pink strawberry powder glaze over the completely cooled pound cake. Serve with hot coffee or your favorite hot tea.
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