Brown Sugar Pound Cake Recipe

The perfect combination of rich, buttery flavor and a warm, caramel-like depth from brown sugar. With its dense yet tender crumb, this classic is incredibly satisfying, bringing a cozy sweetness perfect for any occasion.

Course Dessert

Cuisine Southern

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 697kcal

Author Imma

Ingredients

Brown Sugar Pound Cake

1½ cups (340g) unsalted butter, softened
2 cups (420g) firmly packed brown sugar
½ cup (100g) granulated sugar
5 large eggs, room temperature
1 tablespoon (15ml) vanilla extract
3 cups (360g) all-purpose flour
1½ teaspoons (7g) baking powder
½ teaspoon (2-3g) salt
1 cup (237ml) whole milk
½ cup (125g) toasted pecans, chopped (optional, but adds a nice texture and flavor)

The Caramel Glaze

¼ cup (60g) unsalted butter at room temperature
½ cup (105g) firmly packed brown sugar
2 tablespoons (30ml) heavy cream
⅔ cup (75-80g) powdered sugar, sifted
½ cup (125g) toasted pecans, chopped (optional)

Instructions

The Pound Cake

Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan thoroughly. You can also use a non-stick cooking spray with flour for easier release.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, 4-5 minutes.
Add the eggs one at a time, beating well after each addition to ensure they're fully incorporated. Add the vanilla extract and mix well.
In another bowl, whisk the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the whole milk. Begin and end with the dry ingredients. Mix until just combined; please don't overmix.
Gently fold in the toasted pecans if using. Pour the batter into the prepared bundt pan, spreading it evenly with a spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 10 minutes before transferring it to a wire rack to cool completely so the cake sets and makes it easier to remove from the pan.

The Caramel Glaze

Add butter and sugar to a saucepan and cook over low heat, whisking constantly, for 2 minutes.
Stir in 2 tablespoons of heavy cream and bring the mixture to a boil, stirring constantly. Once it begins to boil, remove the saucepan from the heat.
Mix in ⅔ cup powdered sugar until the glaze is smooth and well combined.
Quickly pour over your cooled cake as it hardens pretty fast, and top with chopped pecans if desired.

Notes

If the cake browns too quickly, you can cover it loosely with aluminum foil during the last 15 minutes of baking.
Ensure your ingredients are at room temperature to create a smooth batter and ensure even baking.
Don't overmix the batter because it can result in a dense cake.
You can stir a tablespoon of molasses into a cup of granulated white sugar for a cheap hack.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition