Brown Sugar Pound Cake
Indulge in the rich, buttery decadence of Brown Sugar Pound Cake—a classic dessert with a warm, caramelized flavor that comes from the duo of light brown sugar and granulated sugar. This delightful bundt cake boasts a moist, tender crumb and is perfectly balanced by the subtle aroma of vanilla. With just 20 minutes of prep time and a beautifully golden finish, it’s ideal for any occasion, from casual gatherings to festive celebrations. The recipe uses simple pantry staples like all-purpose flour, whole milk, and unsalted butter, while optional powdered sugar adds an elegant touch for serving. Whether paired with coffee for brunch or enjoyed as an after-dinner treat, this crowd-pleasing pound cake brings homemade comfort to your table.
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 2 cups Light brown sugar, packed
- 0.5 cup Granulated sugar
- 5 large Eggs
- 3 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 0.25 cup Optional: Powdered sugar (for dusting)
Instructions
Preheat your oven to 325°F (165°C) and generously grease a 10-inch bundt pan, then lightly flour it to ensure easy release after baking.
In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure an even mixture.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture in three additions, alternating with the whole milk. Start and end with the dry ingredients. Mix each addition only until just combined, avoiding overmixing.
Stir in the vanilla extract until evenly distributed.
Pour the batter evenly into the prepared bundt pan and smooth the top using a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick or skewer inserted into the center of the cake comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Then, carefully invert it onto a wire rack to cool completely.
Optional: Before serving, dust the top of the cake with powdered sugar for a decorative touch.
Nutrition Facts
Calories |
5571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.1 g | 291% | |
| Saturated Fat | 134.4 g | 672% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1476 mg | 492% | |
| Sodium | 2229 mg | 97% | |
| Total Carbohydrate | 814.8 g | 296% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 533.9 g | ||
| Protein | 79.0 g | 158% | |
| Vitamin D | 7.8 mcg | 39% | |
| Calcium | 872 mg | 67% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1697 mg | 36% | |
*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.
