Sauvignon Blanc Pound Cake

Total Time: 1 hr 40 mins Preparation Time: 30 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 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
• 1 1/2 cups powdered sugar
• 2 tablespoons sauvignon blanc wine
• 1 tablespoon milk

Recipe

• 1 preheat oven to 325°.
• 2 in a bowl, stir together the milk and wine; let stand 10 minutes.
• 3 meanwhile, beat butter at medium speed with an electric stand mixer until creamy.
• 4 gradually add sugar, beating at medium speed until light and fluffy.
• 5 add eggs, one at a time, beating just until blended after each addition.
• 6 in another bowl, stir together the flour, baking powder, baking soda, and salt.
• 7 add to the butter mixture alternately with the milk mixture, beginning and ending with the flour mixture.
• 8 beat at low speed just until blended after each addition.
• 9 stir in vanilla; pour batter into a greased and floured 12-cup bundt pan.
• 10 bake for 1 hour and 5 minutes to 1 hour and 10 minutes or until a pick comes out clean.
• 11 cool in pan on a wire rack 10-15 minutes; remove from pan to wire rack.
• 12 make glaze-whisk together the powdered sugar, wine, and milk until smooth.
• 13 brush or drizzle the glaze over the top and sides of cake; cool completely (about 1 hour).