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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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4.63 from 100 votes

Brown Sugar Pound Cake Recipe

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

How to Store

  • Room Temp: Keep your pound cake covered on the counter for the first day. Just park it somewhere cool and out of the sun so it stays soft.
  • Fridge: After that, move it to the fridge in an airtight container or wrap it up well. It’ll stay fresh for up to a week, but let's be real boos… mine never makes it that long, ha!
  • Freezer: Wrap the whole cake or slices in plastic wrap, then foil, and freeze for up to 6 months. If you're making it ahead, freeze it without the glaze. When you're ready to serve, thaw it overnight at room temp and glaze it fresh.

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