Peanut Butter Pound Cake

 A really good peanut butter pound cake should feel cozy but refined. Rich flavor without heaviness, tender crumb, and that golden slightly crisp edge that makes the first bite memorable.

Ingredients

• 1 cup unsalted butter, room temperature

• ½ cup creamy peanut butter (regular, not natural)

• ¼ cup neutral oil (avocado or vegetable)

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• ¾ teaspoon salt

• 1 cup whole milk or buttermilk, room temperature

  
  

Instructions

1. Prep

   • Preheat oven to 350°F

   • Grease and flour a bundt pan

2. Cream for air

   • Beat butter, peanut butter, oil, and sugar together on medium-high for 4 to 5 minutes

   • It should look pale, fluffy, and almost whipped

3. Eggs

   • Add eggs one at a time, beating well after each

   • Mix in vanilla

4. Dry ingredients

   • Whisk flour, baking powder, baking soda, and salt together

5. Combine

   • Add dry ingredients in three additions, alternating with milk

   • Begin and end with dry ingredients

   • Mix just until smooth. Do not overmix

6. Bake

   • Pour batter into pan and smooth the top

   • Bake at 350°F for 15 minutes, then reduce to 325°F

   • Continue baking 45–55 minutes, until a toothpick comes out with a few moist crumbs

7. Cool

   • Let rest in pan 10–15 minutes

   • Turn out onto a rack and cool completely

Pro tips for “best in the world” results

• Use regular, creamy peanut butter. Natural types change the texture

• Room temp ingredients matter here

• If you love a crisp crust, dust the pan with sugar instead of flour