Peanut Butter Pound Cake with Peanut Butter Glaze

4.97 from 76 votes

Classic Pound Cake takes on a new dimension with the addition of Peanut Butter. This is a rich and decadent cake.

Course Dessert

Cuisine American/Southern

Keyword cake, peanut butter, peanut butter pound cake, pound cake

Prep Time 25

Cook Time 1 20

Total Time 1 45

Servings servings

Calories 607kcal

Author Paula

Preheat oven to 350°F. Prepare a bundt pan with non-stick spray or grease and sugar the pan.
Beat the butter and sugar until light and fluffy.
1 and ½ cup butter, 3 cups granulated sugar
Beat in the peanut butter until smooth and well incorporated.
½ cup creamy peanut butter
Add eggs one at a time.
6 large eggs
In another bowl, combine flour, baking powder and salt.
3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon salt
Add flour mixture and buttermilk to the butter and sugar alternating. Start and end with the flour.
1 cup buttermilk
Mix in vanilla.
1 teaspoon pure vanilla extract
Pour into bundt pan and smooth surface.
Bake 75 to 85 minutes or until a wooden pick comes out clean or with dry crumbs.
Cool for 30 minutes on a wire rack before inverting on a serving tray.
Cool completely on a wire rack before frosting.

Cream peanut butter, vanilla and corn syrup.
½ cup creamy peanut butter, 1 teaspoon pure vanilla extract, ⅓ cup light corn syrup
Slowly add powdered sugar and 1 tablespoon heavy cream at a time to mixer. Add more cream if necessary.
2 cup powdered sugar (aka confectioners), 3 to 4 tablespoons heavy whipping cream
Pour and spread on cooled cake. I like to serve it with vanilla ice cream but it's good plain too.

Add heavy cream 1 tablespoon at a time and mix well before adding more. This needs to be thick but spreadable.