Two favorite flavors in one delicious cake. Glazed Peanut Butter Pound Cake is moist and rich, perfect for special occasions or pot luck parties.
This post is sponsored in conjunction with #EasterBrunchWeek. I received product samples from sponsor companies to help in the creation of recipes. All opinions are mine.
I love, love, love peanut butter. I eat it just about every single day. I’ve been a fan since childhood. I’ll enjoy peanut butter toast or peanut butter on a bagel for breakfast. I also have been known to enjoy peanut butter sandwiches for lunch. In 1987 I traveled to the former Yugoslavia and Greece with my brother and a group of his friends. At that time I was not much of a foodie, that came years later. My Mom (I was fresh out of college) sent me with a jar of peanut butter because she knew I wouldn’t eat much. She was right, I survived on that peanut butter and salads. Separately, not together!
Stonyfield organic vanilla whole milk yogurt was a great addition to this pound cake. Adding it makes the cake soft and moist. Pound cakes can be very dense but this one has a more delicate crumb due to the yogurt. While you could use plain, I love the extra flavor the vanilla adds.
So some may wonder why I chose to make a glazed peanut butter pound cake for Easter Brunch. Well, think about it. There’s a very famous candy that comes in an egg shape that’s peanut butter and chocolate. It’s a favorite in my house so I knew this combination would be a hit with my family as well.
I used a whisk to drizzle the glazes. I figured they were already dirty from mixing the ingredients so why use something else and have to wash another utensil. It worked just fine.
The pound cake gets a beautiful color and nice rise. You definitely need to use a 10-cup Bundt pan. Any smaller and the batter will overflow and you’ll have a terrible mess in the bottom of your oven. It’s a beautiful cake without the chocolate and peanut butter glazes and a simple dusting of powdered sugar would be another way to serve it. That is if you prefer to not glaze it. You can find a separate post for the peanut butter glaze.
The texture on this peanut butter pound cake is soft and moist. You most definitely have the traditional pound cake density but, again, the yogurt affects the texture in a positive way. One bite and you’ll see a difference.
Some of the other peanut butter recipes on the blog include mini peanut butter filled brownie cupcakes, peanut butter truffle cookies, which are also gluten-free, and my family’s favorite peanut butter cookie. See, I told you I love peanut butter!
Peanut Butter Glaze
Serving Size: 1 slice
Amount Per Serving: Calories: 427 Total Fat: 19g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 63mg Sodium: 278mg Carbohydrates: 56g Fiber: 2g Sugar: 34g Protein: 9g