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Peanut Butter Pound Cake



  • 1 1/4 cups (2 1/2) sticks butter
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed brown sugar sugar
  • 6 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter, smooth or crunchy
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup peanuts, finely chopped (optional)


  • 2 1/2 cups confectioners' sugar
  • 5 tablespoons milk or water
  • 1/4 cup peanut butter
  • 1/2 teaspoon pure vanilla extract


  1. Cake: Cream butter and sugars thoroughly.
  2. Beat in eggs, one at a time, until thoroughly blended.
  3. Add vanilla extract and slowly beat in peanut butter.
  4. Sift flour with baking powder and salt.
  5. Add flour mixture, a little at a time, until well blended.
  6. Line a 9- or 10-inch tube pan on the bottom with wax paper.
  7. Spoon in batter and bake at 350 degrees F for 45 minutes.
  8. Reduce heat to 325 degrees F and bake 15 to 20 minutes longer, until cake tests done. If desired, toward the end of baking, while cake is still soft, sprinkle about 1/3 cup finely chopped peanuts onto batter to give it a crunchy topping.
  9. Cool in pan on wire rack for 10 minutes, then remove from pan, cool cake completely, then glaze.
  10. Glaze: Whisk together powdered sugar, milk, peanut butter and vanilla extract. Pour over cooled cake.

Yield: 12-16 servings | Prep: 15 min | Bake: 1 hr 5 min

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