There have been sooo many takes on the Cookie Butter trend and for good reason. It literally makes even your favorite dessert that much better.
So I started thinking about my favorite dessert (which is also my favorite thing to bake) and that is the Southern Pound Cake. So this is a bit of a cultural fusion for me—Southern meets Middle East—because before now I have only been using my beloved Biscoff Cookies and Lotus Cookie Butter in Kanafeh (a Middle Eastern dessert made from shredded phyllo dough, sweet cheese, and/or cream).
You will need a Bundt or fluted pan for this recipe and ideally, a stand mixer although a hand mixer can be used for all steps listed below.
- 3 sticks unsalted butter, room temperature
- 2 cups sugar
- 6 eggs, room temperature
- 3 cups sifted all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces sour cream
- 1/2 cup whole milk
- 1 teaspoon white vinegar
- 1 teaspoon vanilla extract
- 10 ounces Lotus Cookie Butter (found at Target for $3.99 a jar)
- 1 1/2 cups confectioners sugar
- 1 1/2 tablespoons whole milk
- 1/2 teaspoon vanilla extract
- 2 ounces Lotus Cookie Butter, melted in microwave safe mug for 20 seconds (do not burn)
- Preheat oven to 325° and grease and flour your Bundt or fluted pan.
- In a stand mixer with the mixer attachment, cream butter until fluffy, about 5 minutes.
- Add sugar to the butter and mix until incorporated.
- Add eggs, one at a time. I just make sure I can’t see any yellow before adding the next egg.
- In a separate bowl, combine remaining dry ingredients: flour, baking powder, baking soda, and salt and mix with a whisk.
- In a measuring cup, pour your 1/2 cup of whole milk and add your vinegar, stir and let sit for 5 minutes. Separation is normal.
- To the stand mixer, alternate flour, sour cream, and milk/vinegar starting and ending with flour. Do not overmix, just ensure the batter is fully incorporated, scraping down the side of the bowl as you go.
- Add vanilla extract and Lotus Cookie Butter and mix until the batter is fully mixed.
- Pour or scoop with a silicone spoon or flat spatula into your prepared pan.
- Bake for 1 hour and 15 minutes.
- While the cake is baking, prepare your glazes.
- Mix with a whisk your confectioners sugar, whole milk, and vanilla extract until a syrup forms…add milk as needed but don’t overdo. This can sit on the counter until cake is ready.
- Closer to the time your cake will be ready, melt the 2 ounces of Cookie Butter in the microwave for about 20 seconds. More than that and you will risk burning it and losing the consistency we desire and it will be unusable at that point.
- Remove pan from oven and allow entire cake in the pan to cool on a wire rack for 10 minutes. Don’t flip the cake yet!
- Take a wooden skewer and poke holes in the cake (this is the base of the cake) and slowly spoon your first glaze (the confectioners sugar one) into the holes. Allow the glaze to set inside the cake for 5-10 more minutes.
- Slowly use a butter knife to release the exterior of the cake from the pan by inserting the knife carefully on all sides of the cake.
- Time to flip! Using your wire rack or a cake dish as your tool, place it over the base of the cake (or top of the pan) and invert the cake onto your rack or dish on a hard surface. Gently allow the cake to release from the pan.
- Using a spoon, drizzle the melted Cookie Butter in any pattern or pretty way you desire. You can also drizzle any leftover confectioners sugar glaze.
- Serve immediately and wrap in plastic and enjoy room temperature over the next 2-3 days (if it lasts that long!) or warm slices in a microwave for 30 seconds.