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Peanut Butter Pound Cake

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Rich, dense, and full of nutty flavor, this Peanut Butter Pound Cake is the ultimate treat for peanut butter lovers! Perfect for family gatherings, celebrations, or just as a sweet indulgence, this versatile cake can be dusted with powdered sugar, frosted, or enjoyed plain.

Ingredients

Scale
  • 1 cup butter, softened
  • 2 cups granulated sugar
  • 1 cup light brown sugar, lightly packed
  • 1/2 cup peanut butter (creamy or crunchy)
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup milk (whole or low-fat)

Instructions

  • Prepare the Pan:
    • Preheat your oven to 325°F (163°C).
    • Grease and flour a large tube or bundt pan. Ensure the pan is only filled about 3/4 full to prevent overflow. Excess batter can be baked into muffins or a small loaf.
  • Mix Dry Ingredients:
    • In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
  • Cream Butter and Sugars:
    • Using a mixer on medium speed, cream together the butter and granulated sugar until fluffy.
    • Add the brown sugar and peanut butter, mixing until well combined.
  • Add Eggs and Vanilla:
    • Add the eggs, one at a time, mixing well after each addition.
    • Stir in the vanilla extract.
  • Combine Dry and Wet Ingredients:
    • Gradually add the dry ingredients to the wet mixture, alternating with the milk. Start and end with the dry ingredients, adding about a fourth of each at a time. Mix until fully combined.
  • Bake the Cake:
    • Pour the batter into the prepared pan.
    • Bake for 60–70 minutes. Start checking for doneness at the 60-minute mark by inserting a toothpick into the center. If it comes out clean, the cake is done.
  • Cool the Cake:
    • Remove from the oven and let the cake sit in the pan for 15 minutes.
    • Carefully transfer the cake to a wire rack to cool completely.
  • Serve:
    • Dust with powdered sugar or frost as desired.

Notes

  • Adjustable Portions: This recipe makes a large cake. For smaller cakes, use loaf pans or mini bundt molds. Reduce the baking time accordingly.
  • Topping Ideas: Enhance the flavor by drizzling the cake with a peanut butter glaze, chocolate ganache, or a sprinkle of chopped peanuts.
  • Storage: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Find it online: https://easyfoodflash.com/peanut-butter-pound-cake/