White Russian Pound Cake

A few days ago, while surfing the net, I stumbled upon this recipe on someone else' blog (I can't remember which one). It looked so good I couldn't wait to make it because the pictures made it look soooooo good!

WHITE RUSSIAN POUND CAKE

CAKE:
3 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
15 tablespoons whole milk (see directions, 1 cup MINUS 1 tablespoon)
2 tablespoons Kahlua (coffee liqueur), divided
2 teaspoons vanilla
8 ounces (2 sticks) unsalted butter, softened
2 1/2 cups PLUS 2 tablespoons granulated sugar
6 large eggs
GLAZE:
2 tablespoons Kahlua
1 tablespoon vanilla vodka, such as Stoli
5 tablespoons whole milk
2 cups confectioners' sugar, plus more as needed

1. Preheat oven to 325 degrees F, with the wire rack in the middle position. Grease and flour a 10-inch bundt pan. Set aside.

2. Whisk together flour, baking soda, and salt. Set aside.

3. Place the butter in a large mixing bowl or stnad mixer bowl. Cream with either a handheld mixer or stand mixer until creamy. Add the sugar slowly, and medium-low speed, over 5 minutes. Cream an additional 2 minutes until light and fluffy.

4. Add the eggs one at a time, mixing on low speed. Scrape down the sides and bottom of the bowl as needed.

5. Place 1 tablespoon of Kahlua in the bottom of a liquid 1 cup measuring up. Fill the cup with whole milk to the 1 cup line and then add the 2nd tablespoon of Kahlua. Add the 2 teaspoons of vanilla.

6. Beginning and ending with the flour mix, alternate between the flour and milk, 4 additions for the flour and 3 for the milk. Mix on low speed, scraping down the bowl as needed. After the last flour addition, mix on medium-low speed for 20 seconds. Pour the cake batter into the prepared bundt pan. Smooth the top.

7. Bake for 55-60 minutes, or until a cake tester into the center of the cake comes out clean. The sides of the cake should also beging pulling away from the pan.

8. Let cool in the pan for 10 minutes, before turning out onto a cooling rack. Let cool completely.

9. Make the glaze by whisking the ingredients together. Drizzle over the cooled cake. Let set.