This is one of those recipes that turned out so well, that I couldn't believe I made it! I found the recipe on a message board, but the original calls for heavy whipping cream. Boy, am I glad I used the coffee creamer. This turned out absolutely perfect! The texture is just like you'd imagine the perfect pound cake to be. It is dense, moist, soft and the hint of hazelnut- pure perfection! This cake would be fantastic with a layer of chocolate ganache on top, or a homemade strawberry sauce, or better yet- both!
Hint of Hazelnut Pound Cake
1 c. butter
3 c. sugar
3 c. flour
2 c. hazelnut flavored coffee creamer (liquid)
1 T. vanilla
Preheat oven to 325. Cream butter and sugar. Add eggs one at a time. Mix in flour and creamer alternately. Mix in vanilla. Bake in 10" tube pan or 2 loaf pans for about an hour and a half or until top of loaf springs back when pressed gently.