Brown Sugar Pound Cake is a southern pound cake made with light brown sugar,
a delicious brown sugar glaze and sprinkled with pecans.
Omg when I tell you that you're going to go crazy for this cake, you are going to go crazy for this cake!! It has just the right balance of light brown sugar and granulated sugar to make it absolutely delicious with the right amount of sweetness.
And this glaze will definitely knock your socks off as well. So let's get into this recipe so I can show you how it's done!
More recipes ---> Caramel Pound Cake, Southern Caramel Cake, Snickerdoodle Pound Cake, Five Flavor Pound Cake, Cookie Butter Pound Cake, Caramel Apple Cake, Buttermilk Pound Cake, Sour Cream Pound Cake, Condensed Milk Pound Cake, Mile High Pound Cake, Sock it to Me Pound Cake, Apple Cider Donut Cake
Ingredients needed to make the Pound Cake:
- All-purpose flour - sifted
- Unsalted butter - room temperature
- Light brown sugar
- Granulated sugar
- Salt
- Large eggs- room temperature
- Sour cream
- Vanilla
- Baking powder
Ingredients needed to make the Brown Sugar glaze:
How to make a Brown Sugar Pound Cake:
Preheat your oven to 325 degrees. Using a hand or stand mixer, blend the butter, brown sugar, and granulated sugar together on medium speed until creamy.
Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Next, add the vanilla extract and mix. Whisk the salt and baking powder into the flour mixture.
Add the flour mixture ½ c to 1 c at a time on low speed until combined alternating with the sour cream.
Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly. Bake for about an hour and 10 minutes.
The cake is done once an inserted toothpick comes out clean. Remove the cake from the oven and allow it to cool for about 20 minutes before inverting.
Allow the cake to continue to cool on a wire rack before adding the glaze/icing.
To make the Brown Sugar Glaze:
In a saucepan, add the butter and melt on medium heat. Whisk in the light brown sugar and milk.
Cook until the sugar is well blended- approximately 5 minutes. Turn off the heat and add the vanilla extract. Next, whisk in the powdered sugar until blended.
Fold in half of the pecans and reserve the rest to top the cake with. Pour the glaze over the cake as desired then sprinkle the top of the cake with the remaining pecans. Serve once the glaze has solidified.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
Store the cake in an airtight container.
The cake can be stored for up to three months. Slice the cake, wrap it in foil and place it in a ziplock bag.
Either will work fine. Light brown sugar will make your icing a lighter color.
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Ingredients
- To make the cake:
- 3 c all-purpose flour- sifted
- 1 ½ c unsalted butter- room temperature
- 2 c light brown sugar
- 1 c granulated sugar
- 1 tsp salt
- 5 large eggs- room temperature
- 1 c sour cream
- 1 tbsp vanilla
- 1 tsp baking powder
- Brown sugar glaze:
- ½ c unsalted butter
- ½ c light brown sugar
- ½ c (whole) milk
- ½ c powdered sugar
- ½ c chopped pecans
- 1 tsp vanilla
Instructions
- Steps to make this cake:
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, blend the butter, brown sugar, and granulated sugar together on medium speed until creamy.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add the vanilla extract and mix.
- Whisk the salt and baking powder into the flour mixture.
- Add the flour mixture ½ c to 1 c at a time on low speed until combined alternating with the sour cream.
- Using a spoon or spatula scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Spray a 12-cup bundt pan with non-stick spray.
- Pour the batter into the pan and spread it evenly.
- Bake for about an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack before adding the icing.
- To make the glaze:
- In a saucepan, add the butter and melt on medium heat.
- Whisk in the light brown sugar and milk. Cook until the sugar is well blended- approximately 5 minutes.
- Turn off the heat and add the vanilla extract.
- Fold in half of the pecans and reserve the rest to top the cake with.
- Pour the glaze over the cake as desired then sprinkle the top of the cake with the remaining pecans.
- Serve once the glaze has solidified.
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