Brown Sugar Pound Cake

Why You’ll Love This Recipe

This pound cake is a crowd-pleaser for its rich flavor and moist texture. The brown sugar gives it a warm, molasses-like depth, while the sour cream keeps it soft and tender. Topped with a nutty, aromatic brown butter glaze, it transforms from a classic comfort dessert into something special enough for any occasion. Plus, it’s easy to make and requires just a handful of simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake

1 ½ cups unsalted butter, room temperature
2 cups light brown sugar, packed
1 cup granulated sugar
1 teaspoon salt
5 large eggs
3 cups all-purpose flour, sifted
1 cup sour cream, room temperature
1 tablespoon pure vanilla extract

For the Glaze

5 tablespoons unsalted butter, melted and browned until specks appear
1 cup confectioner’s sugar
2 tablespoons milk

Directions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
2. In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. Gradually add sifted flour and salt, alternating with sour cream, beginning and ending with flour. Mix until just combined.
5. Pour batter into prepared pan and smooth the top.
6. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool cake in pan for 15 minutes before transferring to a wire rack to cool completely.
8. For the glaze: Brown the butter in a small saucepan until golden with specks forming. Remove from heat and whisk in confectioner’s sugar and milk until smooth.
9. Drizzle glaze over the cooled cake before serving.

Servings and timing

This recipe serves 12–14 people.
Prep time: 20 minutes
Bake time: 75 minutes
Cooling and glazing: 30 minutes
Total time: about 2 hours 5 minutes

Variations

• Nutty Addition: Fold in chopped pecans or walnuts for added crunch.
• Spiced Flavor: Add cinnamon, nutmeg, or allspice to the batter for warmth.
• Citrus Twist: Stir in orange or lemon zest to brighten the flavor.
• Caramel Drizzle: Replace glaze with caramel sauce for extra richness.
• Mini Loaves: Divide batter into mini loaf pans for giftable cakes.

Storage/Reheating

Store pound cake tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days. To freeze, wrap slices in plastic wrap and store in an airtight container for up to 2 months. Reheat individual slices in the microwave for 10–15 seconds to restore softness.

FAQs

Can I make this cake ahead of time?

Yes, pound cake actually tastes better the next day as the flavors deepen.

Do I need to sift the flour?

Yes, sifting helps give the cake a lighter texture, which balances its richness.

Can I use dark brown sugar instead?

Yes, but it will give the cake a stronger molasses flavor.

How do I know when the cake is done?

Insert a toothpick in the center if it comes out clean or with just a few crumbs, it’s ready.

Can I bake this in loaf pans instead of a bundt pan?

Yes, divide the batter into two loaf pans and adjust the baking time to 55–65 minutes.

Why does pound cake sometimes sink in the middle?

This can happen if the batter is overmixed or if the oven temperature is too low.

Can I use Greek yogurt instead of sour cream?

Yes, plain Greek yogurt is a great substitute and will keep the cake moist.

Does the glaze harden?

Yes, the brown butter glaze will set slightly but stay soft enough to slice through easily.

Can I add chocolate chips?

Yes, stir in up to 1 cup of chocolate chips for a sweeter twist.

How should I serve this cake?

It’s delicious on its own, but you can also serve it with fresh fruit, whipped cream, or ice cream.

Conclusion

Brown sugar pound cake is a timeless dessert that combines simplicity with indulgence. With its buttery, caramel-like flavor and tender crumb, it’s perfect for sharing at gatherings or enjoying with a hot cup of coffee or tea. The brown butter glaze adds a nutty, decadent finishing touch, making this cake a recipe you’ll want to keep on repeat.

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