Scrumptious Pound Cake + BONUS Peanut Butter Cookies

Hello. I'm Joseph. I love to bake!!! This is my first instructable. This is my recipe from home. Believe me, it's really easy. And believe me, it's delicious! This Instructable will show you how easy it is. Using my recipe you will get a perfectly yummy pound cake. Although in the past pound cakes use a pound of each ingredient, my pound cake has the ingredients cut but still keeps its richness in flavor. So don't you worry too much about your calories. Even without the extras, you get a cake that's great for any time of day in the year. And what is a better time to bake than during this Coronavirus isolation period? This pound cake will certainly to warm people's hearts when they eat it. My friends and family all love it!

BONUS: I will have another recipe for peanut butter cookies my way. It's a soft cookie that's scrumptious and can be perfect for your family.

If you like this Instructable then please vote for me. It will mean a whole lot

This is the recipe for the Poundcake. If you want the Bonus cookie recipe scroll down to the cookie section.

You will also need a 9 by 5 greased loaf pan, a whisk, and 2 bowls. (One can be smaller but the smallest one needs to hold a minimum of 4 cups.)

Preheat the oven at 190 degrees Celcius or 375 degrees Fahrenheit.

Ingredients

• 1 cup or 250 ml butter
• 4 medium eggs
• 2 cups or 500ml all-purpose flour
• 1 teaspoon baking powder
• 1 cup or 250ml sugar sugar
• 1 teaspoon vanilla

Also, if you would like to have a chocolate marble pound cake add 1/4 or 32g chocolate syrup to the list of ingredients. This is another family favorite variation.

By the way, make sure to soften your butter and eggs.

Now we have our ingredients it's baking time! In the small mixing bowl pour in the flour and baking powder. Mix them for about 15 seconds so there both nicely mixed together.

I hope you softened your butter because now we are mixing the butter. You could use an electric mixer at medium speed for 30 seconds or until light and fluffy. For me, I think whisking it gives a better outcome.

Now it's time to make this sweet. Gradually add sugar to butter. You can estimate for this step. Just don't pour the entire cup of sugar at once. If you want to use a mixer put it at high speed for about 6 minutes or until light and fluffy.

Now crack some eggs and pour them in! Put them in one at a time. Mix well with a whisk. If using a mixer mix for one minute after each egg. Just to add to this step pour your vanilla and mix well. With a mixer just put it on high for 30 seconds. Now don't mix to well or you'll get a pretty light cake, not a dense pound cake. If you do like light cakes then mix as best you can. By the way if your batter gets very liquidy it's all good. That means your cake will turn out delicious.

This step will complete your batter. Gradually mix in the flour mixture from earlier to the new batter. This will make it stiffer as pound cake batter should be. This can also change a huge part of it! If you mix too well you will get a very light and fluffy cake. Mix just 'til combined and you will get your poundcake. With a mixer mix on low to medium speed and follow the instructions for how you want your cake to turn out. Also, pardon the pun I made.

This isn't a needed step but allows a chocolaty marble pound cake. If you do this skip step 7b. To do this step take a third(about) and the chocolate syrup from the recipe. Now with one half of the remaining, plain, batter pour it into the greased baking pan (9 by 5in). Layer it with the chocolate batter. Finally put on the last layer of batter, cut a "Z" into the top of the cake for design and pop it into the preheated oven for 55 to 65 minutes or until a toothpick comes out clean.

Now all you need to do is pour the batter into the baking pan and put it into the oven for 55 to 65 minutes or until a toothpick comes out clean.

This is another optional step but it literally is an icing recipe out of a cookbook. I just use it sometimes for the pound cake or to stop my dad from nibbling the cake while I'm gone *laughs. Well here's the recipe down below.

Ingredients

1 cup or 250ml powdered sugar

1/4 teaspoon vanilla

Milk or orange juice

Recipe

Mix powdered sugar, vanilla, and 1 tablespoon milk or juice. Stir in milk or juice until the icing is of drizzling consistency. This will make just enough to drizzle over the pound cake or to keep hungry fathers away.

Now it's time for the bonus you've been waiting for! This is the 2nd recipe in this instructable. For others who want to see the first look at the Poundcake recipe. This delicious peanut butter cookie recipe can be for just about anyone. If you are allergic to peanuts you can replace the peanut butter with Nutella. It's the perfect thing to have with your family. I will be doing the regular peanut cookie recipe. By the way that's my little sister eating the cookie.

The ingredients are a bit more complex but are just what's needed to make these cookies so delicious.

Preheat your oven at 190 degrees Celsius or 375 degrees Fahrenheit.

Ingredients

1/2 cup or 125ml butter

1/2 cup or 125ml peanut butter or Nutella

1 1/4 cup or 300ml all-purpose flour.

1/2 cup or 125ml sugar

1/2 cup or 125ml packed brown sugar or 1/4 cup or 50ml honey

1 egg

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon vanilla

Powdered sugar

2 greased baking pans

*optional 3/4 cup or 180ml chopped peanuts or chocolate chips.

These are a large variety of ingredients but making it is much similar to the next steps.

This recipe uses mostly your hands so wash them well. In a mixing bowl beat butter and peanut butter (Nutella) until combined.

Now add half of the flour (estimated) and add the sugars, egg, vanilla, baking soda, and baking powder. Beat until thoroughly combined.

Beat in the rest of the flour until combined. If you can't believe it you're done with the batter! If you want extra peanut or chocolatey cookies add the extra chocolate chips or peanuts

If your batter isn't sticking together well or is more of a paste than batter then refrigerate it until it's more firm. Heres the new step! Roll your batter into 1 inch or 3 centimeters in width. Now take your dough balls and put them on the baking pan. Leave about an inch or 3 cm between them.

This is probably my most favorite step. Take a fork and press down both ways so you have a big tic-tac-toe board. If you want you may sprinkle powdered sugar on top of the cookies.

Final Step! Put your cookies in the oven for 7 to 9 minutes or until the bottoms are lightly brown. Then cool the cookies on a wire rack, serve on a plate, and enjoy!