Pound cakes are quintessentially Southern. A classic that’s always popular. I updated and kicked up the traditional butter Pound Cake with a good amount of cookie butter. It’s sure to become your new family favorite
PREPARATION TIME:
Prep Time: 15 minutes
Cook Time: 1 hour 15minutes
Total Time: 1 hour 30minutes
Ingredients:
Pound Cake
- 1 and ½ cup butter
- 3 cup granulated sugar
- 1/2 cup cookie butter
- 6 large eggs at room temperature
- 3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 teaspoon vanilla extract
Frosting
- 1/4 cup butter at room temperature
- 4 ounces cream cheese at room temperature
- 1/4 cup cookie butter
- 1 and ⅔ cup confectioners’ sugar
- 1 to 2 tablespoons milk adjust to get a ‘pourable’ glaze
Instructions:
Pound Cake
- Preheat oven to 350 degrees Fahrenheit. Prepare a 10-inch tube pan with non-stick spray or grease and flour.
- Cream butter and sugar until light and fluffy.
- Cream in cookie butter until smooth and well incorporated.
- Add eggs one at a time beating until it disappears in the batter before adding the next one.
- In another bowl, combine flour, baking powder, and salt.
- Add flour mixture alternately with buttermilk, beating after each addition until combined.
- Mix in vanilla.
- Pour into 10-inch tube pan and smooth surface.
- Bake 70-75 minutes or until wooden pick comes out clean.
- Cool 20 minutes before removing from tube pan.
- Cool completely on a wire rack before frosting.
Frosting
- Mix butter, cookie butter, and cream cheese with an electric mixer until smooth
- Slowly add confectioner sugar with the mixer on low.
- Add milk. Mix until smooth.
- Pour over cooled cake.
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Nutrition:
Calories: 785kcal | Carbohydrates: 100g | Protein: 9g | Fat: 40g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 427mg | Potassium: 136mg | Fiber: 1g | Sugar: 73g | Vitamin A: 1140IU | Calcium: 69mg | Iron: 2mg
