Two favorite flavors in one delicious cake. Glazed Peanut Butter Pound Cake is moist and rich, perfect for special occasions or pot luck parties.
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!
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.
This is a great dessert to serve for Easter brunch. Why? 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!
- 3 cups flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup smooth peanut butter, not natural
- 1 ½ cups sugar
- 1 teaspoon pure vanilla extract
- 3 eggs, room temperature
- 1 1 /2 cups plain yogurt, I used Stonyfield Organic Whole Milk Vanilla
Peanut Butter Glaze
- ¼ cup smooth peanut butter, not natural
- 1 cup sifted powdered sugar
- 3 tablespoons milk
- ¾ cup sifted powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon unsalted butter, melted
- 1 tablespoon water
- Preheat oven to 325 degrees F. Lightly spray a 10-inch Bundt pan with cooking spray with flour and set aside.
- In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
- In a large mixing bowl, cream butter and peanut butter together until well incorporated. Gradually add sugar, beating on medium speed about 6 minutes or till very light and fluffy. Add vanilla. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and yogurt, alternating between the two, beating on low speed just till combined. Carefully pour batter into prepared pan.
- Bake in preheated oven about 65 minutes or till a wooden toothpick inserted in center comes out clean. Cool in pan or wire rack 15 minutes. Remove from pan. Cool completely on wire rack. Spoon Peanut Butter Glaze over top and down side of cake. Let stand 1 hour to set. Drizzle with cocoa glaze.
- Peanut butter glaze: In a small bowl, beat ¼ cup peanut butter till fluffy. Gradually beat in 1 cup sifted powdered sugar, 3 tablespoons milk, and 1 teaspoon vanilla. Beat in an additional ½ cup sifted powdered sugar and enough milk to make icing a drizzling consistency.
- Cocoa glaze: In a small bowl, stir ¾ cup sifter powdered sugar, 1 tablespoon unsweetened cocoa powder, 1 tablespoon margarine or butter, melted and 1 tablespoon water till smooth. Stir in additional sifted powdered sugar or water to make icing a drizzling consistency.
Nutrition Information:Yield: 16 Serving Size: 1 slice
Amount Per Serving: Calories: 427Total Fat: 19gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 63mgSodium: 278mgCarbohydrates: 56gFiber: 2gSugar: 34gProtein: 9g
Nutrition information automatically calculated. Recipe author has not checked the calculations.