• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • About
  • Contact
  • Privacy Policy

Eats Delightful

menu icon
go to homepage
  • Recipes
  • About
  • Contact
  • Privacy Policy
search icon
Homepage link
  • Recipes
  • About
  • Contact
  • Privacy Policy
×

Home » Breakfast recipes

Published: Oct 18, 2021 by Mimi · Leave a Comment

Brown Sugar Pound Cake

This post may contain affiliate sales links. As an Amazon associate, we earn commission on qualifying purchases you make. Please see our privacy policy for full details.
Jump to Recipe Jump to Video Print Recipe

Using a handful of simple household ingredients, you can make this deliciously rich and tender pound cake recipe! Brown sugar really takes this cake over the edge in terms of moistness, flavor, and color. A sprinkling of granulated sugar on top adds extra crunch and sparkle!

  • brown sugar pound cake on serving platter overhed image
  • brown sugar pound cake sliced fanned on serving platter overhead image

Picture this: it's fall, just slightly chilly outside. You're in your favorite PJs sitting at the window. You have a coffee in your hand and a slice of pound cake in the other hand.

Subscribe to Eats Delightful!

Sign up to receive recipes and updates sent straight to your inbox!

    We respect your privacy. You can unsubscribe at any time.

    Now I don't know about you, but that sounds like a pretty darn dreamy picture. And although I'm not currently sitting by the window in my favorite PJs, and it's been a full 4 hours since my last coffee (yes, that is too long), this pound cake still manages to make me feel warm and happy inside.

    I am willing to put on the extra pounds for this dreamboat of a dessert.

    brown sugar pound cake slices in plate with coffee on the side

    Enjoy this cake plain, or top with chocolate ganache or a simple powdered sugar icing!

    Brown sugar pound cake ingredients:

    Traditional pound cake can be a bit difficult to work with - but this recipe features several tweaks to make it fail-proof! Regular pound cake recipes really only use flour, butter, eggs, and sugar (a pound of each!)

    This pound cake uses cake & pastry flour for extra softness - baking powder + baking soda for extra lift - brown sugar for flavor, moistness, and color - and a combination of milk and sour cream for extra richness, flavor, and moistness!

    I've got to say, adding brown sugar to pound cake was one of the best decisions I've ever made. It seems like such a simple tweak, but ohmygosh does it make a woooorlllld of a difference! I really don't think I will ever make pound cake without brown sugar again.

    brown sugar pound cake ingredients in bowls

    So all in all, to make this pound cake, you will need:

    • cake & pastry flour
    • baking powder + baking soda
    • salt
    • sugar
    • butter
    • eggs
    • vanilla
    • milk + sour cream

    • brown sugar pound cake on wire rack side view
    • brown sugar pound cake on wire rack side view close up

    How to make brown sugar pound cake:

    1. Grease your Bundt pan and dust with sugar. I like to dust my pan with sugar instead of the usual flour for this recipe because it yields a beautifully crispy, golden brown crust. It's ah-MAY-zing and suits this cake so, so well!

    • brown sugar pound cake Bundt pan greased and dusted with sugar
    • brown sugar pound cake dry ingredients in bowl

    2. Combine dry ingredients. Whisk together, and set aside.
    3. Beat butter & brown sugar. The mixture should be light and fluffy, like so:

    brown sugar pound cake butter and sugar mixed together in bowl

    4. Whisk in eggs. Add the eggs to the butter mixture, one at a time, whisking well after each addition. Add vanilla in with the last egg.

    5. Alternate adding in dry ingredients and milk & sour cream. Mix in about ⅓ of the dry ingredients. Add your milk, and whisk that in too. Add in another ⅓ of the dry ingredients, and mix to combine. Whisk in your sour cream. Then add the remaining ⅓ of the dry ingredients and mix until just combined.

    • brown sugar pound cake eggs incorporated into butter mixture
      Eggs and vanilla mixed in
    • brown sugar pound cake one third dry ingredients added
      ⅓ dry ingredients mixed in
    • brown sugar pound cake milk added to batter
      Milk mixed in
    • brown sugar pound cake second round of dry ingredients mixed in
      Second ⅓ of dry ingredients mixed in
    • brown sugar pound cake sour cream mixed into batter
      Sour cream mixed in
    • brown sugar pound cake remaining dry ingredients mixed into batter
      Remaining dry ingredients mixed in

    6. Pour batter into your Bundt pan + bake. Cool the cake for about 15 minutes in the pan, then turn onto a wire rack to cool completely. I dusted the cake with more granulated sugar on the outside for extra crunch and sparkle!

    • brown sugar pound cake batter poured into pan
    • brown sugar pound cake in pan after baking
    brown sugar pound cake on wire rack three quarter view

    Pound cake storage:

    The sour cream and brown sugar help keep this cake moister for longer! Keep your cake stored in an airtight container, plastic bag, or wrapped tightly in plastic wrap. It's also best to avoid cutting the cake until the last possible minute to keep the inside protected from air and drying.

    This cake will keep for about 5 days at room temperature, 1 week in the fridge, or 3 months frozen!

    To serve after freezing, set the cake out at room temperature for a few hours or in the fridge overnight until completely defrosted. I find this cake's texture is best when enjoyed at room temperature - so I usually set the cake out of the fridge to warm before serving.

    • brown sugar pound cake on serving platter three quarter view
    • brown sugar pound cake sliced in half close up of inside texture

    Check out these other recipes!

    • Sour Cream Pound Cake Recipe
    • Chocolate Bundt Cake with Chocolate Ganache
    • Classic Apple Pie Recipe
    • Quick and Easy Carrot Muffins


    brown sugar pound cake slices fanned out on serving platter

    Brown Sugar Pound Cake Recipe

    Using a handful of simple household ingredients, you can make this deliciously rich and tender pound cake recipe! Brown sugar really takes this cake over the edge in terms of moistness, flavor, and color. A sprinkling of granulated sugar on top adds extra crunch and sparkle!
    5 from 1 vote
    Print Pin Rate
    Prep Time: 15 minutes
    Bake Time: 45 minutes
    Total Time: 1 hour
    Servings: 12 slices (approx.)

    Ingredients

    • 3 cups cake & pastry flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 & ½ cups (3 sticks) unsalted butter, softened to room temperature, plus more to grease your pan
    • 1 & ½ cups packed brown sugar, either light or dark will work
    • 5 large eggs, at room temperature
    • 1 teaspoon pure vanilla extract (optional)
    • ½ cup milk, at room temperature
    • ½ cup sour cream, at room temperature
    • granulated sugar (optional, for topping)

    Instructions

    • Preheat your oven to 350°F. Butter a 9 inch Bundt pan and coat the inside with granulated sugar. Set aside.
    • In a medium bowl, combine flour, baking powder, baking soda, and salt. Whisk together, and set aside.
    • In a large bowl, combine butter and brown sugar. Using an electric mixer fitted with the beater attachment or a wooden spoon (if you want a workout!), beat together the butter and sugar together until the sugar is dissolved and the mixture is fluffy and lightened in color. This will take about 2 minutes with a mixer (on medium speed) or 5 minutes by hand.
    • Add the eggs to the butter mixture, one at a time, beating well after each addition until combined. Add your vanilla extract in with the last egg, and whisk to combine.
    • Alternate adding dry and wet ingredients. Mix about ⅓ of your dry ingredients into the butter mixture. Add your milk and whisk to combine. Add in another ⅓ of the dry ingredients, and mix to combine. Finally whisk in your sour cream, followed by the remaining dry ingredients. Take care not to over mix.
    • Pour your cake batter into the prepared Bundt pan, and spread into an even layer. Bake in the center of your preheated 350°F oven for 45 to 60 minutes, or until a skewer inserted into the center comes out clean. If you notice the top of the cake is browning too quickly, loosely tent the pan with some aluminum foil to finish baking.
    • Cool the cake for about 15 minutes in the pan, then turn onto a wire rack. Rub some more granulated sugar on the surface of the cake while it's still warm, then set aside to cool completely to room temperature before serving!

    Video

    Tried this recipe?Tag @eatsdelightfulblog or use #eatsdelightful!

    Enjoy!

    • brown sugar pound cake on serving platter side view
    • brown sugar pound cake on serving platted side view of slice

    More Breakfast recipes

    • Mini Coffee Cake
    • Small Batch Brown Butter Chocolate Chip Muffins
    • Baked Carrot Donuts
    • Baked Apple Donuts

    Reader Interactions

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Follow Us!

    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Popular Recipes

    • Simple Powdered Sugar Glaze / Icing
    • Sour Cream Glazed Donuts
    • Vanilla Buttercream Frosting
    • Bakery Style Chocolate Chip Muffins
    author photo

    Hi, I'm Mimi! I'm a former finance professional, turned full-time food blogger, photographer, and recipe creator. Welcome to my little corner of the internet!

    More about me →

    Popular Categories

    • Cakes
    • Cupcakes
    • Cookies
    • Muffins
    see more recipes →

    Footer

    ↑ back to top

    More

    • Recipes
    • About
    • Privacy Policy

    Newsletter

    • Sign Up! for recipes and updates sent straight to your email

    Work With Me

    • Contact
    • Portfolio

    Eats Delightful Copyright © 2019-2023

    This site uses cookies
    We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
    Do not sell my personal information.
    Cookie settingsACCEPT
    Privacy & Cookies Policy

    Privacy Overview

    This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
    Necessary
    Always Enabled
    Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
    Non-necessary
    Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
    SAVE & ACCEPT