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

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Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
Cream butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, beating after each addition. Stir in vanilla extract.
Alternate adding sifted flour and salt with sour cream, beginning and ending with flour. Mix until just combined.
Pour batter into pan, smooth the top, and bake for 70–80 minutes or until a toothpick comes out clean.
Cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
For glaze: Brown butter in a small saucepan until golden with specks. Remove from heat and whisk in confectioner’s sugar and milk until smooth.
Drizzle glaze over cooled cake before serving.

Pound cake tastes even better the next day—make ahead if possible.

Sift flour for a lighter texture.

Dark brown sugar can be used for a stronger molasses flavor.

If baking in loaf pans, reduce bake time to 55–65 minutes.

Serve with whipped cream, fresh fruit, or ice cream for extra indulgence.