Brown Sugar Pound Cake 9x5x3 Inch Loaf Size
Indulge in the rich, buttery decadence of this Brown Sugar Pound Cake, perfectly baked in a 9x5x3-inch loaf pan for a classic, homestyle treat. This recipe combines the deep, caramel-like sweetness of light brown sugar with the creamy richness of unsalted butter to create a tender, moist crumb that melts in your mouth. Enhanced by a hint of pure vanilla and balanced with just the right touch of salt, this cake is ideal for dessert, afternoon tea, or even as a sweet gift. With a simple preparation time of 15 minutes and a baking time of just under an hour, this recipe delivers maximum flavor with minimal effort. Serve it plain, dust it with powdered sugar, or pair it with whipped cream or a drizzle of caramel sauce for a truly unforgettable experience. Perfect for cozy gatherings or a special treat at home, this crowd-pleasing pound cake will become a staple in your baking repertoire.
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Recipe Information
Ingredients
- 170 grams unsalted butter, softened
- 200 grams light brown sugar, packed
- 50 grams granulated sugar
- 3 pieces large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 80 milliliters whole milk
- 2 teaspoons pure vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5x3-inch loaf pan. Line the pan with parchment paper for easy removal.
In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix on low speed until just combined. Do not overmix.
Stir in the vanilla extract, making sure the batter is evenly mixed.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3189 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.6 g | 202% | |
| Saturated Fat | 93.6 g | 468% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 939 mg | 313% | |
| Sodium | 1955 mg | 85% | |
| Total Carbohydrate | 408.9 g | 149% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 248.6 g | ||
| Protein | 43.0 g | 86% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 415 mg | 32% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 851 mg | 18% | |
*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.
