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Brown sugar pound cake with a slice of cake on a spatula coming out from the cake.
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4.62 from 93 votes

Brown Sugar Pound Cake

Brown Sugar Pound Cake is a moist bundt cake made deliciously sweet with brown sugar and topped with an incredible brown butter glaze.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 504kcal
Author: Jocelyn Delk Adams

Equipment

Ingredients

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 specs appear
  • 1 cup confectioner's sugar
  • 2 tablespoons milk
US Customary - Metric

Instructions

For the Cake:

  • Preheat your oven to 325 degrees and prepare your bundt pan with shortening and flour or non-stick baking spray. You will need at least a 10 cup bundt pan for this recipe.
  • In your mixer bowl, cream together butter, both sugars and salt on high speed until light and fluffy for 5 minutes.
  • Next add in eggs, one at a time, and mix until well incorporated.
  • Slow mixer to lowest speed and carefully add in flour then add in sour cream and extract and cream until just combined.
  • Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
  • Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.

For the Glaze:

  • Whisk together brown butter, confectioner's sugar and milk.
  • Drizzle glaze over cooled cake and serve.

Video

Notes

Be sure to check the full post above for more tips on variations, substitutions, serving ideas, storage tips, and much more!
  • Making Browned Butter. To make the brown butter all you need to do is melt the butter in a saucepan. After it melts, it will continue to cook and start to brown. Don't walk away. Stir frequently and watch it closely to make sure it doesn't burn.
  • Prep Your Pan. Taking the time to properly prep your pan with shortening and flour or a non-stick baking spray is essential to making sure the cake comes out of the pan easily.
  • Use the Proper Pan. You want to use a 10-cup bundt pan to make your pound cake. I love this one from Nordic Ware! It's stunning on a holiday dessert table. The bundt cake is essential to cooking a pound cake since it displaces the batter from the center so it cooks up evenly.
  • Use Room Temperature Ingredients. Make sure to start with room-temperature butter and sour cream. Both will more easily mix into the other ingredients. It's especially key to the step of creaming the butter and sugar so you get the right fluffy texture.
  • Let it Cool. Allow the cake to cool completely before adding the glaze. This keeps the glaze on the cake rather than melting off.
 

Nutrition

Calories: 504kcal | Carbohydrates: 65g | Protein: 4g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 120mg | Sodium: 191mg | Potassium: 111mg | Sugar: 47g | Vitamin A: 815IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 1.6mg