Vanilla Pound Cake with Sprinkles
A classic vanilla pound cake filled with funfetti. moist, buttery, with the perfect crumb. Top it with classic vanilla buttercream and more sprinkles.
Cream butter and sugar together until light and fluffy. Slowly beat in eggs and vanilla extract.
Fold in dry ingredients to the wet, alternating with milk and yogurt. Fold in sprinkles.
Gently scoop the batter into the prepared loaf pan.
Bake the cake in the lower 1/3 of the oven at 325 F for 60 -70 minutes.
Cool in the pan for 10 minutes. Then transfer to a cooling rack.
Make the classic american buttercream by beating butter, powdered sugar, vanilla extract and milk together until smooth and creamy.
Spread the buttercream on the cooled pound cake. Top with more sprinkles.
Slice, serve and enjoy!
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