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Recipes » dessert » cake » Brown Sugar Pound Cake

Brown Sugar Pound Cake

By Kate Morgan Jackson

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Jazz up your pound cake with the taste of brown sugar with this easy recipe! Brown sugar pound cake may just be your new favorite dessert.

brown sugar pound cake

I have to say for the record that I am not usually tempted by pound cake.  I can walk right by those giant slices of golden pound cake in the dessert case at our local diner without even batting an eye.  Not even a twinge of longing for the pound cake.

But there’s something between me and brown sugar that makes me long for things I don’t usually long for when brown sugar is part of the mix, and in this case, putting the words Brown Sugar with Pound Cake turned me into a pound cake lover.  Or at least, a brown sugar pound cake lover, anyway!

I always thought pound cake got its name from having a pound of butter in it.  Or maybe it was a pound of flour.  A pound of something, anyway.

But this pound cake has two sticks of butter instead of four, a reasonable amount of flour and the other usual suspects that go into cake batter…and brown sugar.  It’s a quick mixture of the wet ingredients with the dry ingredients and into a greased loaf pan it goes.

An hour or so later…brown sugar pound cake!

brown sugar pound cake

Which I am here to tell you tastes perfectly wonderful sliced and eaten all by itself warm out of the oven.  It is also scrumptious served with fresh berries.

And served with ice cream and fresh berries.

And served with whipped cream and ice cream and fresh berries.

In the interest of science, I am now going to see if it tastes okay when it is slathered with homemade peanut butter.  You can’t ever be too careful.  I will report back!

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brown sugar pound cake

Brown Sugar Pound Cake


★★★★ 3.3 from 3 reviews
  • Author: Kate Morgan Jackson
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 1 loaf 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
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Description

Jazz up your pound cake with the taste of brown sugar with this easy recipe! Brown sugar pound cake may just be your new favorite dessert.


Ingredients

  • 2 sticks of butter (1 cup), room temperature
  • 1 cup brown sugar, packed
  • 4 eggs
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon baking powder

Instructions

  1. Preheat oven to 350. Grease and flour a 9×5 inch loaf pan.
  2. Mix flour and baking powder in a medium bowl, stirring slowly with a whisk until well-blended.
  3. Cream butter and sugar until light and fluffy, about 2 minutes on high speed.
  4. Reduce speed to low and add eggs, one by one. Add vanilla.
  5. Add flour mixture slowly to butter mixture, mixing on low until no streaks of flour are visible.
  6. Scrape mixture into loaf pan. Bake for about an hour and ten minutes, or until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then remove from pan and cool on rack.

Notes

This pound cake is great on its own, but is even better with fresh fruit, vanilla ice cream and whipped cream!

29718 g51.6 mg17 g10.1 g0 g32.1 g0.5 g4.2 g102.5 mg

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Kate Morgan Jackson

Hi there!  I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover.  I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN!  My kitchen is my happy place, and I want yours to be that place too.  And if you make this recipe, I would love you to tag @FramedCooks on Instagram so I can see the deliciousness!

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Published on July 1, 2014

Good for: Birthday Party, Christmas/Holidays, Comfort Foods

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  1. Shel says

    July 2, 2014 at 2:22 am

    At last, a pound cake recipe I think I can tackle! I even have all the ingredients handy. My baking tends to taste good, but not be pretty – this might be a way around that….

    Reply
    • Kate says

      July 2, 2014 at 7:33 am

      As long as it tastes good that’s the important part (that’s my motto, anyway!) Happy 4th!

      Reply
  2. Susan says

    July 2, 2014 at 2:52 pm

    Oh does that look good! My results with lb cakes are a little iffy, here, at a mile high, but I may just have to try it and find out. Thanks.

    Reply
    • Kate says

      July 4, 2014 at 9:02 am

      I hope it works for you at a mile high – come back and let us know if you try it!

      Reply
      • Gina Wagner says

        November 9, 2019 at 5:10 am

        Hi
        If I wanted to adjust this for my favorite cast iron 8 by 4 pans, can you suggest what will work? Thanks!!

        Reply
        • Kate Morgan Jackson says

          November 9, 2019 at 11:06 am

          Oooh, cast iron loaf pans – how wonderful! I haven’t made this recipe in cast iron, but from my experience cooking other things in cast iron, you want to drop the temperature by 25 degrees, and you want to pre-heat the cast iron pans in the oven as the oven is preheating. Hope this helps – if you try it, will you come back and let us know how it turns out? Happy baking!

          Reply
  3. Kellie says

    July 4, 2014 at 12:03 am

    I just made this and was really excited. Kept it in the oven 10 minutes less than you suggested and the sides and bottom seem really dark (almost burnt). I’m bummed :(

    Reply
    • Kate says

      July 4, 2014 at 9:01 am

      Oh no! Did you make it in a dark loaf pan? Sometimes that can make the sides and bottom darker than we want. I hope you’ll try it again if you have a clear Pyrex pan?

      Reply
      • Kellie says

        July 4, 2014 at 10:34 am

        Yup… I don’t have a pirex one. I’m trying it again this morning but reduced the heat to 325 and I am checking it as if it was a newborn. Fingers crossed!!!

        Reply
        • Kate says

          July 5, 2014 at 9:28 am

          I have my fingers crossed along with you – keep me posted!

          Reply
  4. ColleenB. says

    July 4, 2014 at 9:37 am

    I can’t wait to make this. Many ways to have and serve pound cake. My favorite; Stuffed Strawberry Pound Cake. Yummy! :}

    Reply
    • Kate says

      July 5, 2014 at 9:29 am

      Stuffed strawberry pound cake?? My heart be still!

      Reply
  5. Joanne says

    July 6, 2014 at 9:25 pm

    I did think it was supposed to be a pound of flour, a pound of butter, and a pound of sugar…but I like your version better! Brown sugar makes all things more delicious.

    Reply
    • Kate says

      July 7, 2014 at 7:43 am

      Me too on the pound part…maybe that is why I could never bring myself to be tempted!

      Reply
    • Neil Morris says

      November 7, 2019 at 11:14 pm

      It IS the SAME recipe! A standard POUND cake recipe makes TWO loaves. These ingredients are all a HALF POUND instead of a full pound, and it makes only ONE loaf!
      What are you so impressed by? That she can divide by two?

      ★★

      Reply
  6. Anisha says

    July 24, 2014 at 2:37 pm

    I made this today… N believe it was like dream come true
    Coz … I Always wanted to bake a perfect pound cake but
    Unfortunately cudnt get one right… But this one is simply awesome … Yumm
    and perfect … Also the best part was brown sugar… Coz I love brown sugar over normal one…
    Thnx for sharing this magic recipe … Love it..

    Reply
    • Kate says

      July 26, 2014 at 10:46 am

      I’m so glad you liked it! And brown sugar is definitely magical. :)

      Reply
    • Neil Morris says

      November 7, 2019 at 11:11 pm

      It’s just a STANDARD pound cake recipe, with all of the ingredient amounts halved, which is why it makes ONE instead of the normal TWO loaves.

      Reply
  7. Neil Morris says

    November 7, 2019 at 11:07 pm

    “But this pound cake has two sticks of butter instead of four, a reasonable amount of flour and the other usual suspects that go into cake batter…”
    Are you really THAT much of seen amateur? A POUND cake has a point each of flour, butter, eggs & sugar, AND MAKES TWO LOAVES.
    Your “recipe” has almost exactly HALF a pound each of those same ingredients, AND MAKES A SINGLE LOAF.
    in other words, your recipe is a STANDARD pound cake recipe, made with brown, instead of white sugar. Wow! How innovative…

    ★★★

    Reply
    • Kate Morgan Jackson says

      November 8, 2019 at 10:07 am

      Hi Neil, and thanks for the background on pound cake – I actually didn’t know that the origin of this recipe was for two pound cakes using those pounds of ingredients, so thanks for that! And the brown sugar does add a special taste with that hint of molasses flavor. Maybe not super innovative, but delicious with a cup of tea on a chilly November day! Hope you have a great weekend and happy cooking! :)

      Reply
      • Gina Wagner says

        November 9, 2019 at 5:15 am

        That was a nice , kind, and classy answer, good for you!!

        Reply
        • Kate Morgan Jackson says

          November 9, 2019 at 11:01 am

          Thanks Gina, I really appreciate this! I always try and see the bright side of things – sometimes I am better at that than other times! Thanks for noticing. :)

          Reply
          • Wendy Daly says

            November 23, 2019 at 2:37 pm

            Kate, this is so delicious! I did notice that there is a discrepancy between baking times. One place says one hour and ten minutes and the other says 90 minutes. I didn’t notice the difference until now. I went with the 70 minutes, and checked it with a toothpick that came out clean. Color was perfect, too. I left it out of the pan to finish cooling and came back to find the center portion of the top had caved in. When I cut it to serve, that area looked moist. It tasted fine but I thought I’d let you know. Thanks for the great recipe!

            ★★★★★

          • Kate Morgan Jackson says

            November 23, 2019 at 3:49 pm

            Thanks for catching that Wendy! The correct time is in fact 70 minutes – and sometimes it does sink in a bit, so you did it just right! All fixed now – thank you again and Happy Thanksgiving! :)

Hi, I’m Kate! I’m a recipe writer, food photographer and devoted bacon lover. I’m so glad you’re here!

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