This delicate From Scratch Melted Vanilla Ice Cream Pound Cake is incredibly moist and flavorful. It transports well and makes the perfect recipe for holiday or potluck.
3cupsall-purpose floursifted, then measured correctly
1cupvanilla ice creammelted
1tablespoonpure vanilla or almond extract
Glaze
1cuppowdered sugar
3 to 4tablespoonsmilkwhipping cream can be used
1teaspoonvanilla or almond extractwhichever extract you used in the cake
Instructions
Preheat the oven to 325 degrees F.
Grease a bundt or tube pan with solid vegetable shortening and sprinkle with sugar (or you can use flour) OR coat with Wilton cake release.
In the bowl of your stand mixer, beat shortening and sugar until smooth about 2 to 3 minutes on medium speed.
Add eggs, one at a time, beating well after each addition. Add flour and melted ice cream alternately to sugar mixture, beginning and ending with flour.
Add flavoring and mix on low to medium until combined. Pour batter into a prepared tube or bundt pan.
Bake for 1 hour 15 minutes at 325 degrees F
Cool in the pan for 20 to 25 minutes before inverting onto a serving tray to cool completely. Store in an airtight container on the countertop 3 to 4 days.
Glaze
Whisk all the glaze ingredients together and pour over cooled cake
Notes
Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.