Brown Sugar Pound Cake
I love having this brown sugar pound cake when I’m craving something rich, buttery, and incredibly moist. The deep caramel flavor from the brown sugar gives it an incredible flavor. It’s a simple recipe with sweet, old-fashioned charm.
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Pure Comfort in Cake Form
There’s something timeless about a good pound cake. That rich, buttery aroma filling the kitchen, the golden crust giving way to a soft, velvety crumb — it’s pure comfort in cake form. But let’s be honest: pound cake can be a little finicky. When brown sugar and butter are involved, it’s easy to overmix or pull it from the oven just a bit too soon, ending up with something dense instead of tender. This recipe, though, gets it just right every time — perfectly moist, beautifully even, and full of that classic old-fashioned charm.
I stumbled across this gem in a 1967 community cookbook, the kind filled with hand-written notes and well-loved pages. It was tucked between cobblers and bundt cakes, and something about it just called to me. From the first bite, I knew it was special — a recipe worth keeping close.
Each slice has that perfect pound cake balance: sturdy enough to hold its shape, yet so buttery and soft it practically melts as you eat it. The dark brown sugar gives it a warm, caramel sweetness — cozy and nostalgic, like something your grandmother might’ve baked for Sunday supper. It’s just sweet enough, never heavy, and it pairs beautifully with a cup of coffee or tea.
And the glaze? Oh, that’s the finishing touch. It glides on smooth, setting into a glossy coating that stays soft with every bite.
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Key Ingredients and Substitutions
- Butter: Adds rich flavor and a tender crumb to the cake. Use unsalted butter at room temperature for best results. It’s also used for the glaze for a smooth, glossy texture.
- Shortening: Helps create a moist, dense texture while keeping the cake sturdy. You can substitute with additional butter if needed, but the texture may be slightly softer.
- Dark brown sugar: The key to the cake’s deep caramel flavor. Light brown sugar can be used in a pinch, but the flavor will be milder.
- Eggs: Bind the batter and add structure and richness. Use large eggs at room temperature for even mixing.
- Cake flour: Gives the pound cake a soft, fine crumb. All-purpose flour can be used, but the texture will be a little heavier.
- Salt: Balances the sweetness and enhances flavor. Don’t skip it.
- Baking powder: Provides a bit of lift to the otherwise dense cake. Make sure it’s fresh for the best rise.
- Milk: Moistens the batter and helps it blend smoothly. Whole milk is ideal, but 2% can also work.
- Vanilla extract: Adds warmth and rounds out the sweetness. Pure vanilla extract will give the best flavor.
- Light brown sugar: Sweetens the glaze with a slightly lighter caramel note. You can use dark brown sugar for a bolder glaze.
- Evaporated milk: Helps the glaze thicken and adds a creamy finish. Whole milk can be used instead, but the glaze may be slightly thinner.
- Powdered sugar: Thickens the glaze and gives it that classic silky finish. Be sure to sift it to avoid lumps.
How to Make Brown Sugar Pound Cake
Preparation
Preheat your oven to 325°F. Grease and flour a bundt pan, making sure to coat every curve so the cake releases cleanly. Set out all ingredients to bring them to room temperature, especially the butter, shortening, eggs, and milk.
Step 1 – Cream the Fats and Sugar
In a large mixing bowl, beat the butter, shortening, and dark brown sugar together until light and fluffy. This takes about 2 minutes on speed #4 if using a stand mixer.
Step 2 – Add the Eggs
Add the eggs one at a time, beating for 2 minutes after each addition. Scrape down the sides of the bowl to ensure everything is fully incorporated.
Step 3 – Mix the Dry Ingredients
In a separate bowl, sift together the cake flour, salt, and baking powder. This helps prevent lumps and ensures even distribution.
Step 4 – Combine Wet and Dry
Add the flour mixture to the creamed mixture in three parts, alternating with the milk. Begin and end with the dry ingredients. Stir in the vanilla just until combined — avoid overmixing.
Step 5 – Bake the Cake
Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Step 6 – Cool
Let the cake cool in the pan for 30 minutes before turning it out onto a wire rack. Allow it to cool completely before adding the glaze.
Step 7 – Make the Glaze
In a medium saucepan, combine the light brown sugar, evaporated milk, and butter. Bring to a hard boil over medium heat, stirring constantly.
Step 8 – Finish the Glaze
Remove from heat and whisk in the sifted powdered sugar until smooth and pourable. It should be thick enough to coat the cake without running off completely.
Step 9 – Glaze and Serve
Pour the warm glaze evenly over the cooled cake, letting it drip down the sides. Let it set before slicing and serving.
Lynette’s Tip
To keep your glaze silky smooth, pour it through a fine mesh strainer before using. This helps catch any lumps and gives the cake a glossy finish.
More Homemade Base Recipes You’ll Enjoy
Brown Sugar Pound Cake
Ingredients
Pound Cake
- 1 Cup butter
- ½ Cup shortening
- 2 ½ Cups dark brown sugar packed
- 5 large eggs
- 3 Cups cake flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 1 Cup milk
- 1 teaspoon vanilla
Glaze
- 2 ¼ Cups light brown sugar
- 5 oz evaporated milk or whole milk
- 2 ½ Tablespoons butter
- 3 Cups powdered sugar sifted
Instructions
Pound Cake:
- Preheat your oven to 325°F. Grease and flour a bundt pan, making sure to coat every curve and corner so the cake releases easily after baking.
- In a large mixing bowl, cream together the butter, shortening, and dark brown sugar until the mixture is light and fluffy — about 2 minutes on speed #4 if using a Kitchen Aid mixer.
- Add the eggs one at a time, beating well for about 2 minutes after each addition. (#4 on Kitchen Aid mixer) Scrape down the sides of the bowl frequently to make sure everything is evenly mixed.
- In a separate bowl, sift together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture alternately with the milk, beginning and ending with the flour. Stir in the vanilla extract until just combined — don’t overmix.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 30 minutes, then carefully turn it out onto a wire rack to finish cooling completely.
For the Glaze
- In a medium saucepan over medium heat, combine the sugar, milk, and butter. Bring the mixture to a hard boil while stirring constantly.
- Remove from heat and whisk in the sifted powdered sugar until you reach your desired consistency — smooth and pourable, but thick enough to coat the cake.
- Pour the warm glaze evenly over the cooled brown sugar pound cake. Allow it to set before slicing and serving.
Notes
Variations:
- Skip the glaze: Instead of the brown sugar glaze, I sometimes dust the cooled cake with powdered sugar. It’s simpler and still gives a sweet, pretty finish.
- Add pecans: For a little crunch, stir in ½ to 1 cup of chopped pecans. They complement the caramel flavor and give the cake a bit of texture.
Nutrition
Recipe FAQs
Yes, you can substitute the shortening with more butter, but the texture may be slightly denser and less airy. The shortening helps keep the crumb soft and tender.
This recipe uses dark brown sugar for a deeper molasses flavor. You can use light brown sugar in a pinch, but it will be slightly less rich.
Cake flour gives the pound cake a lighter, finer texture. You can substitute all-purpose flour by measuring 1 cup, removing 2 tablespoons, and replacing it with 2 tablespoons of cornstarch. Sift well before using.
