Peanut Butter Pound Cake – a delicious recipe with white sugar, butter, eggs, vanilla, peanut butter, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan; line with parchment paper.
2
Combine sugar and butter in a large bowl; beat with an electric mixer until light and creamy. Beat in eggs one at a time, beating well after each addition. Add vanilla extract. Beat in peanut butter slowly.
3
Sift flour, baking powder, and salt together in a bowl. Mix into the butter mixture, a little at a time, until batter is well blended. Pour batter into the prepared tube pan.
4
Bake in the preheated oven until golden, about 45 minutes. Sprinkle peanuts on top. Reduce oven temperature to 325 degrees F (165 degrees C). Continue baking until a toothpick inserted into the center comes out clean, 15 to 20 minutes more.
5
Cool cake in the pan for 10 minutes. Invert onto a wire rack and let cool completely.
1578
kcal
Calories
94
g
Fat
157
g
Carbs
37
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups white sugar, 1 1/4 cups butter, softened, 6 eggs, 1 teaspoon vanilla extract, and more.
Yes, Peanut Butter Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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