Sauvignon Blanc Pound Cake
Ready In: 1 hr 40 mins
Serves: 12
Ingredients
- 2⁄3 cup milk
- 1⁄3 cup sauvignon blanc wine
- 1 cup butter, softened
- 2 cups sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon salt
- 1 teaspoon vanilla extract
Sauvignon Blanc Glaze
- 1 1⁄2 cups powdered sugar
- 2 tablespoons sauvignon blanc wine
- 1 tablespoon milk
Directions
- Preheat oven to 325°.
- In a bowl, stir together the milk and wine; let stand 10 minutes.
- Meanwhile, beat butter at medium speed with an electric stand mixer until creamy.
- Gradually add sugar, beating at medium speed until light and fluffy.
- Add eggs, one at a time, beating just until blended after each addition.
- In another bowl, stir together the flour, baking powder, baking soda, and salt.
- Add to the butter mixture alternately with the milk mixture, beginning and ending with the flour mixture.
- Beat at low speed just until blended after each addition.
- Stir in vanilla; pour batter into a greased and floured 12-cup Bundt pan.
- Bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a pick comes out clean.
- Cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack.
- Make glaze-whisk together the powdered sugar, wine, and milk until smooth.
- Brush or drizzle the glaze over the top and sides of cake; cool completely (about 1 hour).
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