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!
Prep Time 15minutes
Cook Time 1hour15minutes
Total Time 1hour30minutes
1 and ½cupbutter
6largeeggs at room temperature
1/4cupbutter at room temperature
4ouncescream cheese at room temperature
1 and ⅔cup confectioners' sugar
1 to 2tablespoonsmilkadjust to get a 'pourable' glaze
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.
Mix butter, cookie butter, and cream cheese with an electric mixer until smooth
Slowly add confectioner sugar with the mixer on low.
Add milk. Mix until smooth.
Pour over cooled cake.
As a busy mom, Paula saw the need to simplify cooking and meal prep without sacrificing flavor. She provides simple recipes and time-saving strategies for delicious and nutritious meals for your family. Please share CallMePMc.com with your friends. Recipe from Paula @CallMePMc.com All images and content are copyright protected. Please do not use my images without prior permission that includes copying the ingredient list or entire recipe and posting in the comments on Pinterest for Facebook. If you want to share this recipe, please simply link back to this post for the recipe.Thank youPMc