Cookie butter Poundcake

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.