VANILLA POUND CAKE
1 cup unsalted butter (sub vegan butter or ghee)
1½ cups sugar (sub coconut sugar)
2 cups all-purpose flour (sub almond flour)
1 Tbsp vanilla extract
1 cup powdered sugar (sub date sugar)
3 Tbsp unsalted butter, melted (sub vegan butter or ghee)
2 tsp vanilla extract
2-3 Tbsp milk (sub almond milk)
Preheat your oven to 350º. Cut a piece of parchment paper to fit the surface area of your loaf pan - this will help ease the cake out after it bakes. Coat it in room temperature butter.
Using a stand mixer, cream together the butter and sugar for about 8 minutes. Scrape down the sides and beat until light and fluffy. Beat in the eggs one at a time until they are fully incorporated. Beat in the flour in ½ cup increments until combined. Mix in the vanilla extract. Pour this into the prepared loaf pan and smooth the top. Bake for 60-70 minutes being careful to check it so it does not dry out.
While the cake is cooling, make the glaze. In a small bowl whisk together the powdered sugar, melted butter, vanilla extract, and milk until smooth. When the cake is fully cooled glaze it evenly.