Phyllis Cake with Phyllis Icing an Awesome Pound Cake
Indulge in the buttery bliss of the *Phyllis Cake with Phyllis Icing*, an irresistible take on a classic pound cake that’s perfect for any occasion. This moist and tender bundt cake boasts a luxurious blend of rich unsalted butter, a hint of vanilla, and a touch of almond extract in its dreamy icing. With its perfectly dense texture and a golden crust, this pound cake is elevated by the silky Phyllis Icing, made with creamy powdered sugar and a delicate almond-vanilla finish that cascades beautifully over the top. Ready in just under two hours, this delightful dessert makes an elegant centerpiece at holiday gatherings, family celebrations, or afternoon tea. Serve up slices of pure decadence that will have everyone asking for seconds!
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Recipe Information
Ingredients
- 2 cups unsalted butter
- 3 cups granulated sugar
- 6 pieces large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.5 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 4 tablespoons heavy cream
- 0.5 teaspoon almond extract
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a standard 10-inch bundt pan or tube pan.
In a large bowl, use an electric mixer to cream the butter and granulated sugar together until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, to the butter mixture, mixing well after each addition.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk. Start and end with the dry ingredients. Mix just until combined.
Stir in the vanilla extract for added flavor.
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, let the cake cool in the pan for 10 minutes. Then, carefully turn it out onto a wire rack to cool completely.
To make the Phyllis Icing, whisk together the powdered sugar, heavy cream, vanilla extract, and almond extract until smooth and slightly thick but pourable. Add more heavy cream if needed to reach the desired consistency.
Once the cake is fully cooled, drizzle the icing generously over the top, allowing it to cascade beautifully down the sides of the cake.
Serve and enjoy your Phyllis Cake with Phyllis Icing, a decadent treat for all to savor!
Nutrition Facts
Calories |
6891 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 249.5 g | 320% | |
| Saturated Fat | 135.8 g | 679% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1687 mg | 562% | |
| Sodium | 2159 mg | 94% | |
| Total Carbohydrate | 1129.2 g | 411% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 842.5 g | ||
| Protein | 78.8 g | 158% | |
| Vitamin D | 7.3 mcg | 37% | |
| Calcium | 419 mg | 32% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1054 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
