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

Directions:

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.