This brown sugar pound cake is rich, tender, and also pleasantly dense in all of the ways a good pound cake should be. It has the deep flavor of brown sugar with the softness that a nice dollop of sour cream provides. It is wonderful on its own and even better with fruit and ice cream.
If you love a good pound cake, you are going to go nuts for this brown sugar version. It has a wonderful depth of flavor and the texture is fabulous.
Pound cakes are known for their rich buttery flavor and sturdy crumb; this recipe gets all of that while using less butter than a standard recipe. You don’t need a whole pound, just over half that amount will do.
The sour cream rounds out the dairy, giving it a fabulous texture. Plus the tang helps to balance out the sweetness of the brown sugar.
The batter for this brown sugar Bundt cake comes together pretty easily. The biggest key is making sure your ingredients are at room temperature before you start.
Starting with softened butter makes creaming it with the sugar a lot easier. Room temperature eggs and sour cream also incorporate more easily into the batter.
A 10-12 cup Bundt pan is the best size pan to use for the best results. Then bake it until a toothpick inserted in several spots come out mostly clean.
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Once baked, cool your cake in the pan for about 15 minutes. Then, invert it onto a wire rack to cool completely.
For more fun pound cake twists, try making a coffee pound cake or whip up a sweetened condensed milk pound cake. Check out my collection of cake recipes for even more tasty inspiration.
Storage
Like most cakes, Bundt cakes are best stored covered at room temperature. They will last that way for several days.
For longer storage, freeze individual slices for up to three months for a quick treat later. Refrigerating cakes tend to dry them out and make them go stale more quickly.
Toppings for Your Pound Cake
While this cake is wonderful on its own, it is a great canvas for toppings. I like adding diced fresh fruit and some cream cheese whipped cream.
If a sauce is more your style, may I suggest some blackberry sauce or maybe some blueberry sauce? Both are wonderful with cake like this.
To guild the lily a bit, go ahead and add a scoop of homemade vanilla ice cream. You deserve it!
Brown Sugar Pound Cake
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1½ teaspoons vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 cup sour cream
Instructions
- Preheat oven to 350℉ and thoroughly grease a 9- or 10-cup Bundt pan.
- Cream together the butter and sugars.1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar
- Add the eggs, one at a time, mixing until fully incorporated.2 large eggs
- Stir in the vanilla, salt, and baking soda.1½ teaspoons vanilla extract, 1 teaspoon baking soda, 1 teaspoon salt
- Stir in 1 cup of flour, until mostly incorporated. Add the sour cream, mixing until just blended. Then, stir in the last cup of flour. Mix just until a thick batter is formed.1 cup sour cream
- Spoon into prepared pan and smooth out the top.
- Bake 55-60 minutes or until a toothpick inserted in the center comes out mostly clean.
- Cool in the pan for 10-15 minutes, then turn onto a wire cooling rack. Allow to come to room temperature before slicing.
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Recipe adapted from King Arthur Flour
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There’s nothing like a good poundcake! I always love the dense texture of one and I bet the brown sugar is delightful