Description
An indulgent pound cake featuring a blend of buttermilk and crushed Oreo cookies for a sweet, nostalgic treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1 cup crushed Oreo cookies
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan.
- Cream together the softened butter and sugar until light and fluffy—about 3-5 minutes.
- Add in the eggs, one at a time, mixing well after each.
- Stir in the buttermilk and vanilla extract.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually add the dry ingredients to the wet mixture and mix until just combined.
- Fold in the crushed Oreo cookies until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 60-70 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack.
Notes
Make-ahead tip: Prepare the batter a day in advance. Can also be made in an air fryer. For variations, try adding chocolate chip cookies or peanut butter.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 18g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: cake, pound cake, dessert, Oreo, buttermilk