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Mixberry Ice Cream Vanilla Pound Cake

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For the Vanilla Pound Cake: – 1 cup (2 sticks) unsalted butter, softened – 2 cups granulated sugar – 4 large eggs – 1 tablespoon vanilla extract

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– 3 cups all-purpose flour – 1 tablespoon baking powder – 1/2 teaspoon salt – 1 cup whole milk

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Optional Toppings: – Fresh mixed berries (strawberries, blueberries, raspberries, blackberries) – Whipped cream – Mint leaves for garnish

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Vanilla Pound Cake: 1. Preheat your oven to 350°F (175°C). Grease and flour a bundt pan or a loaf pan. 2. In a large bowl, cream together the softened butter and sugar until light and fluffy. 3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

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1. In a separate bowl, whisk together the flour, baking powder, and salt. 2. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

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1. Pour the batter into the prepared pan and smooth the top with a spatula. 2. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.

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Assembling the Mixberry Ice Cream Vanilla Pound Cake: 1. Once the vanilla pound cake has cooled completely, slice it into individual servings. 2. Scoop a generous portion of mixberry ice cream onto each slice.

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1. If desired, top the ice cream with a handful of fresh mixed berries. 2. Optionally, add a dollop of whipped cream on top and garnish with mint leaves for a fresh touch.

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