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Peanut Butter Pound Cake Recipe

Let’s dive into why this recipe is so good, how to make it perfectly every time, and some fun variations to make it even better!

Ingredients

For the Peanut Butter Pound Cake:

  • 1 cup butter, softened
  • 2 cups sugar
  • 1 cup light brown sugar, lightly packed
  • 1 cup creamy peanut butter
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup whole milk

For the Peanut Butter Glaze (Optional):

  • ½ cup creamy peanut butter
  • 1 cup powdered sugar
  • 4 tablespoons milk (adjust as needed for consistency)
  • ½ teaspoon vanilla extract

Instructions

How to Make Peanut Butter Pound Cake

Step 1: Preheat the Oven & Prep the Pan

  • Preheat your oven to 325°F (165°C).
  • Grease and flour a bundt pan or loaf pan to prevent sticking.

Step 2: Cream the Butter & Sugars

  • In a large bowl, beat butter, sugar, and brown sugar until light and fluffy (about 2 minutes).
  • Add peanut butter and mix until smooth.

Step 3: Add the Eggs & Vanilla

  • Beat in the eggs one at a time, mixing well after each addition.
  • Stir in vanilla extract.

Step 4: Mix the Dry Ingredients

  • In a separate bowl, whisk together flour, baking powder, and salt.
  • Gradually add the dry ingredients to the batter, alternating with the milk. Mix just until combined.

Step 5: Bake Until Golden

  • Pour the batter into the prepared pan and smooth the top.
  • Bake for 70-80 minutes, or until a toothpick inserted in the center comes out clean.
  • Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 6: Make the Peanut Butter Glaze (Optional but Highly Recommended!)

  1. In a bowl, whisk together peanut butter, powdered sugar, milk, and vanilla until smooth.
  2. Adjust the consistency with more milk if needed.
  3. Drizzle over the cooled cake and let set before slicing.

Notes

How to Store & Freeze Peanut Butter Pound Cake

Storing Leftovers:

  • Keep at room temperature for up to 3 days, covered.
  • Store in the fridge for up to a week for a longer shelf life.

Freezing Instructions:

  • Wrap individual slices in plastic wrap and freeze for up to 3 months.
  • Thaw at room temperature before serving.
  • Author: niold.com