Description

If you’re a fan of the rich, nutty flavor of peanut butter, this Peanut Butter Pound Cake is a must-try. Combining the creamy goodness of peanut butter with the buttery, dense texture of a classic pound cake, this dessert is perfect for any occasion. Whether enjoyed plain, dusted with powdered sugar, or topped with frosting, this cake is sure to delight family and friends.

Ingredients

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

Instructions

Preheat your oven to 325°F. Prepare a large tube or bundt pan by greasing and flouring it thoroughly. If your pan seems small, only fill it 3/4 full to avoid overflow, and use the remaining batter for muffins or a small loaf. In a large mixing bowl, combine the flour, baking powder, salt, and baking soda, then set aside.

Using a stand mixer or hand mixer on medium speed, cream together the butter and sugar until the mixture is fluffy. Add the brown sugar and peanut butter, blending until well incorporated. Add the eggs one at a time, ensuring each is fully mixed before adding the next. Stir in the vanilla extract.

Gradually add the dry ingredients and milk to the creamed mixture, alternating between the two. Begin and end with the dry ingredients, adding about a fourth of each at a time. Mix until the batter is smooth and well-combined. Pour the batter into your prepared pan, spreading it evenly.

Bake for 60-70 minutes, checking for doneness at the 60-minute mark using a wooden toothpick. If the toothpick comes out clean, the cake is ready. If not, continue baking and check every 5 minutes to prevent overcooking. Once done, remove the cake from the oven and let it sit for 15 minutes before transferring it to a wire rack to cool completely. Dust with powdered sugar or frost as desired before serving.

Notes

Serving Suggestions

Plain Delight: Serve the pound cake as is to enjoy its rich peanut butter flavor without any additional toppings.
Powdered Sugar Dusting: A light dusting of powdered sugar adds a touch of sweetness and elegance.
Frosting or Glaze: Drizzle with a vanilla glaze, peanut butter frosting, or chocolate ganache for an indulgent treat.
A La Mode: Pair a slice with a scoop of vanilla or chocolate ice cream for a decadent dessert.
With Fresh Fruit: Serve with fresh strawberries, raspberries, or bananas to complement the nutty flavors.
Toast It: Lightly toast a slice and spread with butter or jam for a delicious breakfast or snack.

Storage Tips

Room Temperature: Store the pound cake in an airtight container at room temperature for up to 3 days. Wrap it in plastic wrap to maintain moisture.
Refrigeration: If you live in a humid environment, refrigerate the cake to extend its freshness. Wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container. It will stay fresh for up to 7 days.
Freezing: For longer storage, freeze the cake. Slice it into individual portions, wrap each slice tightly in plastic wrap, and place them in a freezer-safe bag or container. The cake can be frozen for up to 3 months. Thaw slices at room temperature for about 30 minutes before serving.
Leftover Batter: If you have extra batter, bake muffins or mini loaves and store them separately. Follow the same storage tips for these smaller portions.