Wednesday, September 12, 2012

Glazed Funfetti Poundcake

Glazed Funfetti Poundcake
It's just one of those days, ya know? Where you need something happy to cheer you up. Or just sprinkles. Lots & lots of sprinkles. Don't they just make you smile? Such pretty little things they are. And I mean, there's nothing too crazy about this recipe. It's just a good 'ole poundcake recipe. Moist, sweet, and delicious. I based the recipe off of a classic sour cream poundcake, but I also added in some cream cheese and white chocolate chips for even more flavor. You can be like me and top it with a sugary glaze and more sprinkles. It's just better that way. Every day's your birthday when you eat it... I guarantee it!! Enjoy :)

For the Funfetti Poundcake:
2 Sticks of Unsalted Butter
4oz Cream Cheese, Softened
3C Sugar
1C Sour Cream
3C AP Flour
½t Baking Soda
½-1t Salt (depending on your taste)
6 Large Eggs
1t Vanilla
½t Almond Extract
½C White Chocolate Chips
1C Rainbow Sprinkles (heaping)

For the Glaze:
2C Confectioners’ Sugar, Sifted
3T Heavy Cream
1t Vanilla
Sprinkles, For Garnishing

1. Preheat the oven to 325 degrees and line two loaf pans with aluminum foil and spray with Pam. Set these pans aside.
2. For the Poundcake: In the bowl of an electric mixer, fitted with the paddle attachment, cream together the butter, cream cheese, and sugar until light and fluffy. Add in the sour cream and mix until incorporated. In another bowl, sift together the flour, baking soda, and salt. Add this flour mixture in groups, alternating with the eggs, beating each egg one at time. Add in the vanilla and almond extract. Fold in the white chocolate chips and rainbow sprinkles until they are thoroughly incorporated. Pour the Poundcake batter evenly into the prepared pans. Bake the Poundcakes for roughly 45 minutes to an hour each, depending on your oven. Remove the Poundcakes from the oven and allow them to cool in their pans for about 10 minutes, and then place them onto a cooling rack to allow them to cool completely to room temperature.
3. For the Glaze: Once the Poundcakes have completely cooled, whisk all of the glaze ingredients in a mixing bowl until smooth. Pour the glaze all over both cakes until completely covered. Garnish with extra sprinkles. Let the glaze harden before enjoying.


  1. Cake is looking absolutely stunning....thinking of making for my daughter's birthday. I am sure she will love my surprise :)

    1. Let me know if you make it! Happy birthday to your daughter as well :)