This Biscoff Pound Cake is the softest, most luxurious loaf you’ll ever make. It’s inspired by my baking journey—slow-baked at 320°F for that tender, melt-in-your-mouth crumb, swirled with warm Biscoff, and perfect for busy homemakers, wellness girls, and anyone who loves café-style bakes at home.

INGREDIENTS (for one 10.6-inch loaf pan — fills perfectly)

Dry

• 2⅔ cups cake flour
  (Measured with 1 mug = 1 cup → 2 full mugs + just over half the mug for the ⅔ cup)
• 1 tsp baking powder
• ½ tsp salt

Sugar (split)

• 1 cup white sugar
• ½ cup packed brown sugar
  (Total = 1½ cups sugar — perfect because Biscoff + icing adds extra sweetness)

Wet

• 1 cup unsalted butter (room temperature, very soft)
• 4 large eggs (room temp)
• 1 cup buttermilk (room temp)
• 2 tsp vanilla extract

Biscoff Swirl

• ⅓ – ½ cup melted Biscoff spread
  (No sugar added — Biscoff is already sweet)

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INSTRUCTIONS

1️⃣ Prep

• Preheat oven to 320°F (your signature temp).
• Grease + line a 10.6-inch loaf pan.

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2️⃣ Cream Butter + Sugars

Beat together for 3–5 minutes until fluffy and pale:

• 1 cup butter
• 1 cup white sugar
• ½ cup brown sugar

Important: Batter shouldn’t feel cold — cold butter creates tiny “butter chunks,” which is why your batter looked curdled earlier.
If cold, microwave the bowl 5 seconds to soften, then continue.

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3️⃣ Add Eggs Slowly

Add 4 eggs, one at a time.
Mix until fully incorporated.

If it looks slightly curdled → it will bake out fine.
But you can add 1 tbsp flour to bring it back together.

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4️⃣ Combine Dry Ingredients

In another bowl, whisk:

• 2⅔ cups cake flour
• 1 tsp baking powder
• ½ tsp salt

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5️⃣ Add Dry + Buttermilk Alternating

Add dry ingredients in 3 parts, alternating with buttermilk.

Finish with flour.
Do NOT overmix — this keeps the crumb tender.

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6️⃣ Pour + Swirl

• Pour half the batter into the pan.
• Drizzle 2–3 tbsp melted Biscoff and swirl lightly.
• Add remaining batter.
• Add another swirl on top.

Tip:
Don’t over-swirl — 3–4 strokes max.
Over-mixing causes the dramatic split you saw (which can still look rustic and beautiful).

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7️⃣ Bake

Bake at 320°F for 85–95 minutes.

Start checking at 75 minutes with a toothpick.

Signs it’s done:

• Toothpick mostly clean
• Crack looks baked, not wet
• Top springy

Your oven sometimes takes longer → 90 minutes is normal for your style.

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8️⃣ Cool + (Optional) Biscoff Drizzle

Cool 15 minutes in the pan, then turn out.

Melt 1–2 tbsp Biscoff and drizzle.

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Biscoft Pound Cake