Description
This rich and buttery Brown Sugar Pound Cake is a timeless Southern treat, bursting with deep caramel notes and a melt-in-your-mouth texture. Perfect with coffee or served warm with a scoop of ice cream, it’s a slice of home you’ll want to bake again and again. Time to turn your kitchen into a bakery!
Ingredients
1 ½ cups (340g) unsalted butter, softened
2 cups (440g) packed light brown sugar
1 cup (200g) granulated sugar
5 large eggs
3 cups (375g) all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup (240ml) whole milk
1 tsp vanilla extract
Optional: 1 cup chopped pecans or walnuts
Instructions
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
In a large bowl, cream butter, brown sugar, and granulated sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, beating well after each.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients to the creamed mixture alternately with milk, beginning and ending with flour. Mix just until combined.
Stir in vanilla and nuts if using.
Pour into prepared pan and bake 75–85 minutes, or until a toothpick comes out clean.
Cool in pan for 15 minutes, then turn onto a wire rack to cool completely.
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 465
- Sugar: 37g
- Sodium: 180mg
- Fat: 24g
- Carbohydrates: 59g
- Protein: 5g
- Cholesterol: 120mg