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.
Servings: 16 servings
Calories: 504kcal
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
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 Brown Sugar Pound Cake
It's cool to store your brown sugar cake at room temperature for the first day. Just be sure it's in a cool location and keep that baby out of the sun. After that, store in the fridge in an airtight container or well-wrapped.How long will brown sugar pound cake last?
Stored in the fridge, a brown sugar pound cake will last up to a week. But mine certainly don't last that long ha!Can I freeze brown sugar cake?
Yep, you can store it in the freezer for up to 6 months. I suggest wrapping it in several layers of plastic wrap and then in aluminum foil to keep it fresh. You can freeze the cake whole, in sections, or in individual slices, depending on how you think you will serve them in the future. If you want to make the cake ahead of time I suggest freezing the cake without the glaze. Then when you're ready to serve it, let it thaw out at room temperature overnight and then top with the glaze.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