French Vanilla Cream Pound Cake
Servings: 16
Equipment
- Large tube pan
- Cooking spray
- Wax paper
- Wire rack
Ingredients
- 1 1/2 cups butter 3 sticks, room temperature
- 3 cups sugar
- 3 cups all-purpose flour
- 5 eggs room temperature
- 1 cup French vanilla flavored creamer
- 1 teaspoon vanilla
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease the large tube pan with cooking spray and add wax paper to the pan.
- In a large bowl, cream the butter by using an electric mixer. Then, add the sugar to the butter and beat until it reaches a light and fluffy consistency.
- Add the eggs into the batter one at a time and mix until incorporated. Then, add your vanilla extract to the batter and combine.
- With the mixer running on low, alternate adding the flour and creamer, ending with flour. Carefully pour the batter into the prepared cake pan.
- Bake the cake for approximately one hour and ten minutes, using a toothpick to check for doneness. Allow the bundt cake to fully cool at room temperature before serving.
Notes
Store your French vanilla pound cake in an airtight container at room temperature for up to three to four days. For the versatile French vanilla cake, store it in an airtight container in the fridge for up to three to four days. The whipped frosting should be kept in the fridge when not serving as it is perishable.
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