Biscoff cookie butter pound cake

Here’s a delicious Biscoff Cookie Butter Pound Cake recipe for you to try! It’s rich, moist, and full of that iconic Biscoff flavor.

Biscoff Cookie Butter Pound Cake

Ingredients:

• 1 cup (226g) unsalted butter, softened

• 1 cup (200g) granulated sugar

• 1/2 cup (160g) Biscoff cookie butter (smooth)

• 4 large eggs

• 1 tsp vanilla extract

• 2 cups (240g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup (120ml) whole milk

Optional Glaze:

• 1/2 cup powdered sugar

• 2 tbsp Biscoff cookie butter (melted)

• 1-2 tbsp milk (to thin)

Instructions:

1. Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan.

2. In a large bowl, cream together the butter, sugar, and Biscoff cookie butter until light and fluffy (about 3-5 minutes).

3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In a separate bowl, whisk together the flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture alternating with the milk, beginning and ending with the flour mixture. Mix just until combined—don’t overmix!

6. Pour batter into prepared loaf pan and smooth the top.

7. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Optional Biscoff Glaze:

• Whisk powdered sugar, melted Biscoff, and milk until smooth.

• Drizzle over the cooled cake.