Brown Sugar Pound Cake

Name: Brown Sugar Pound Cake
Prep time: 20 min
Cook time: 55 min
Total time: 1 h 15 min
Yield: 16 servings
Ingredients: 1-1/2 cups unsalted butter, softened; 2-1/4 cups packed brown sugar; 5 large eggs, room temperature; 2 teaspoons vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 cup sour cream; GLAZE:; 3 tablespoons unsalted butter; 1/4 cup chopped pecans; 1 cup confectioners' sugar; 1/4 teaspoon vanilla extract; Dash salt; 2 to 3 tablespoons half-and-half cream

TEST KITCHEN APPROVED

13 Reviews

Total Time:Prep: 20 min. Bake: 55 min. + cooling

By Taste Of Home Editorial Team

Recipe by Shawn Barto

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 28, 2023

This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida

Greasing Fluted (Bundt) Tube Pans

To remove cakes easily, use solid shortening to grease plain and fluted tube pans.

TEST KITCHEN APPROVED

Brown Sugar Pound Cake

13 Reviews Add your review

Yield:16 servings

Prep:20 min

Cook:55 min

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Ingredients

1-1/2 cups unsalted butter, softened
2-1/4 cups packed brown sugar
5 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sour cream
glaze:

3 tablespoons unsalted butter
1/4 cup chopped pecans
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
Dash salt
2 to 3 tablespoons half-and-half cream

Text Ingredients

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Directions

1
Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan.

2
Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined.
3
Transfer to prepared pan. Bake until a toothpick inserted near center comes out clean, 55-65 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely.
4
For glaze, combine butter and pecans in a small saucepan over medium heat, stirring constantly, until butter is light golden brown, 4-5 minutes. Stir into confectioners' sugar. Add vanilla, salt and enough cream to reach a drizzling consistency. Drizzle glaze over cake, allowing some to drip down sides. Let stand until set.