Golden Brown Sugar Pound Cake
A rich and moist pound cake made with brown sugar for a deliciously deep flavor.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups packed brown sugar
- 2 large eggs room temperature
- 1/2 cup whole milk
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Gather all ingredients and equipment.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour and baking powder. Gradually add to the wet mixture, alternating with milk, and mix until just combined.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula to ensure even baking.
Baking
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Avoid opening the oven door too early to prevent sinking.
Cooling
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Serving
- Slice the cake and serve plain or with your choice of toppings like whipped cream or fresh berries.
Storage
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter. Do not overmix to avoid a dense cake.
Ingredient Substitutions: Substitute dark brown sugar for a deeper flavor. Use margarine instead of butter if needed.
How to Serve: Great with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and refrigerate. Bring to room temperature before baking.
Ingredient Substitutions: Substitute dark brown sugar for a deeper flavor. Use margarine instead of butter if needed.
How to Serve: Great with whipped cream, fresh berries, or a scoop of vanilla ice cream.
Storage & Freshness: Store in an airtight container at room temperature for up to 3 days.
Make-Ahead Tips: Prepare the batter a day in advance and refrigerate. Bring to room temperature before baking.