Brown Sugar Buttermilk Pound Cakes
Indulge in the rich, buttery decadence of Brown Sugar Buttermilk Pound Cakes, a timeless treat with a modern twist. This recipe combines the deep caramel notes of light brown sugar with the tangy creaminess of buttermilk, creating a moist, tender crumb that melts in your mouth. Perfectly balanced with a hint of vanilla and a whisper of salt, these cakes are baked to golden perfection in a bundt or loaf pan. Whether enjoyed plain, dusted with powdered sugar, or complemented by a dollop of whipped cream, these pound cakes are ideal for any occasion—from casual coffee breaks to elegant dessert spreads. With just 20 minutes of prep time and simple pantry staples, this easy-to-follow recipe is perfect for beginners and seasoned bakers alike. Elevate your baking with this crowd-pleasing dessert that's as comforting as it is impressive!
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Recipe Information
Ingredients
- 1 cup Unsalted butter
- 2 cups Light brown sugar (packed)
- 0.5 cup Granulated sugar
- 3 whole Large eggs
- 2 teaspoons Vanilla extract
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Buttermilk
Instructions
Preheat your oven to 350°F (175°C) and grease a standard bundt pan or loaf pans.
In a large mixing bowl, cream the unsalted butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes using a hand or stand mixer.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, starting and ending with the dry ingredients. Mix just until combined after each addition; do not overmix.
Pour the batter evenly into the prepared pan(s) and smooth the top with a spatula.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Smaller loaf pans may require less time, so start checking at 45 minutes.
Remove from the oven and let the cake cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Slice and serve as is or with a dusting of powdered sugar or a dollop of whipped cream, if desired.
Nutrition Facts
Calories |
4454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 65.6 g | 328% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 2235 mg | 97% | |
| Total Carbohydrate | 820.4 g | 298% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 587.0 g | ||
| Protein | 57.6 g | 115% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 667 mg | 51% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 1492 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
