Peach Bellini Pound Cake
This Peach Bellini Pound Cake uses a secret ingredient for flavor! It's a unique and fun dessert to serve for summer meals on the back porch.
Servings: 16 servings
Calories: 416kcal
Ingredients
For the Pound Cake
- 1¼ cups unsalted butter softened
- 2½ cups sugar
- 5 large eggs room temperature
- 3¼ cups all-purpose flour recommended brand: King Arthur
- ¼ tsp salt
- 1 cup Smirnoff Ice Peach Bellini (see note)
For the Glaze
- 1.5 cups powdered sugar
- 3-4 Tbsp Smirnoff Ice Peach Bellini
Instructions
- Using the paddle attachment in a countertop mixer, cream butter and sugar together until light in color and fluffy (~5 minutes on medium speed).
- Add eggs one at a time, and mix on low after each addition until fully incorporated.
- Add salt and flour 1 cup at a time, and mix on low after each addition until fully incorporated.
- Add peach bellini and mix on low until a smooth batter forms (1-2 minutes).
- Pour batter into a greased tube or bundt pan and bake at 325 degrees for approximately 90-100 minutes, or until a toothpick inserted into center of cake comes out clean.
- Meanwhile, combine the powdered sugar and peach bellini and stir until smooth.
- Once cake is finished, allow it to cool for at least 10-15 minutes before removing from pan. Pour glaze on top while cake is still warm.
Notes
I made this pound cake using Smirnoff Ice's Peach Bellini flavor. However, any malt beverage flavor can be used.
Nutrition
Calories: 416kcal | Carbohydrates: 62g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 59mg | Potassium: 51mg | Fiber: 1g | Sugar: 42g | Vitamin A: 517IU | Calcium: 16mg | Iron: 1mg