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.
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!
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
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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Pin RecipeDescription
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
- Preheat oven to 350. Grease and flour a 9×5 inch loaf pan.
- Mix flour and baking powder in a medium bowl, stirring slowly with a whisk until well-blended.
- Cream butter and sugar until light and fluffy, about 2 minutes on high speed.
- Reduce speed to low and add eggs, one by one. Add vanilla.
- Add flour mixture slowly to butter mixture, mixing on low until no streaks of flour are visible.
- 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!
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….
As long as it tastes good that’s the important part (that’s my motto, anyway!) Happy 4th!
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.
I hope it works for you at a mile high – come back and let us know if you try it!
Hi
If I wanted to adjust this for my favorite cast iron 8 by 4 pans, can you suggest what will work? Thanks!!
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!
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 :(
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?
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!!!
I have my fingers crossed along with you – keep me posted!
I can’t wait to make this. Many ways to have and serve pound cake. My favorite; Stuffed Strawberry Pound Cake. Yummy! :}
Stuffed strawberry pound cake?? My heart be still!
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.
Me too on the pound part…maybe that is why I could never bring myself to be tempted!
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?
★★
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..
I’m so glad you liked it! And brown sugar is definitely magical. :)
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.
“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…
★★★
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! :)
That was a nice , kind, and classy answer, good for you!!
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. :)
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!
★★★★★
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! :)