Brown Sugar Pound Cake is an old-fashioned pound cake recipe with an extra depth of flavor. The hint of molasses and vanilla add an appealing dimension to this moist buttery cake.
The simplicity of pound cake is one of the things I love most about it.
Today’s pound cake recipe is simple and sweet but with an even more satisfying flavor from the brown sugar.
SAVE THIS EASY POUND CAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!
The moist tender crumb and buttery sweet flavor make this pound cake loaf perfect for an afternoon coffee break or dessert. Like all the best pound cakes, it’s delicious just as it is. No frosting needed!
What do I need?
Do you know how pound cake got its name? It was historically made with a pound each of butter, sugar, eggs and flour! And yes, those pound cakes were HUGE.
We don’t use quite a whole pound, but the ingredients for this pound cake stay true to the concept of the original.
- Brown Sugar
- Vanilla extract
- Almond extract
- Baking powder
- Kosher salt
How to Make Pound Cake
Pound Cake is one of the easiest homemade cakes you can make.
Start by placing a rack into the center of the oven and preheat to 375 degrees F. Butter a 9-inch loaf pan, and dust it with flour, discarding the excess.
Whisk together the flour, baking powder, and salt in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and the brown sugar. Beat on medium speed for about 4 minutes until light and fluffy. Add the vanilla extract, mixing until the batter is well combined.
Gradually and slowly add the beaten eggs, incorporating completely after each addition.
Add the flour mixture to the butter mixture in batches, mixing on low speed until just combined.
Pour the batter into the pan, smoothing the top with a spatula. It will be very thick!
Bake for 35-45 minutes, until the top is nicely browned and a cake tester inserted into the middle comes out clean. Allow the pound cake to cool completely in pan on a wire rack before slicing and serving.
Can I freeze pound cake?
Yes, pound cake holds up well to freezing thanks to the high butter content. To freeze brown sugar pound cake, wrap it tightly in foil then place it in a freezer bag. It keeps well in the freezer for several months.
Does pound cake have frosting?
Typically pound cake is not frosted like other cakes. It’s thick, dense and moist so the frosting isn’t necessary. However, some people do like to add a glaze style icing on top!
If you want to frost this Brown Sugar Pound Cake, the maple glaze I use on these Apple Cinnamon Scones would be delicious here.
Pound Cake Recipes
There are so many delicious variations on pound cake. Start with this easy classic Pound Cake Recipe, then try all the other flavor variations I’ve shared on the blog over the years.
If you like glazed pound cakes this Mama’s 7Up Pound Cake is right up your alley. It’s packed with lemon lime flavor and a crisp glaze. For even more decadence, try a Caramel Apple Pound Cake that’s drizzled with both chocolate and caramel.
Even more pound cake recipes our readers love . . .
- Lemon Ricotta Pound Cake
- Pumpkin Spice Cranberry Pecan Pound Cake
- Cherry Pound Cake
- Lemon Vanilla Poundcake
- Gluten Free Chocolate Pound Cake
In the mood for a different kind of cake? We’ve got plenty of delicious and easy-to-make recipes you’ll love.
- Orange Cranberry Coffee Cake
- Cinnamon Roll Layer Cake
- Pumpkin Chocolate Chunk Cake
- Cinnamon Sour Cream Coffee Cake
- Lemon Marshmallow Poke Cake
- Key Lime Creme Poke Cake
- Banana Cake with Cream Cheese Frosting
- Peanut Butter Chocolate Lava Cake
This Brown Sugar Pound Cake will be delicious plain served with a cup of tea, topped with strawberries and fresh whipped cream or used in a trifle with fruit filling.
Brown Sugar Pound Cake
- 1 cup unsalted butter room temperature
- 1 cup packed light brown sugar
- 1 ½ teaspoons pure vanilla extract
- 4 eggs room temperature, lightly beaten
- 1 ½ cups all purpose flour plus additional flour for dusting
- 2 tablespoons all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- Place a rack in the center of oven. Preheat to 375° F. Prepare a 9 x 5-inch loaf pan by greasing it with butter, and dusting it with flour. Gently pat the pan and remove any excess flour.
- In the bowl of an electric mixer, cream together the butter and brown sugar until fluffy, about 4 minutes. Add the vanilla and beat well until fully combined.
- Add the beaten eggs one at a time, mixing in completely after each addition.
- In a separate bowl, whisk together the 1 ½ cups and 2 tablespoons of flour with the kosher salt and baking powder. Add the flour mixture to the butter mixture gradually. Mix until just combined.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula. Bake for 35-40 minutes until the top is browned and a cake tester inserted into the center of the loaf comes out clean.
- Place to cake in the pan on a wire rack to cool for at least 30 minutes before removing from the pan.
This post was originally published on 2/18/12 for day 345 of my original 365 Days of Baking. It has been updated in format and with pictures on 4/1/22.