A Taste of Home: Cozy Brown Sugar Pound Cake

Hey there, baking friends! Remember those days spent in the kitchen with grandma, the air thick with the sweet scent of something magical baking? Well, get ready to relive those cozy moments because today, we’re diving into a recipe that’s pure comfort in every single bite: Brown Sugar Pound Cake with Glaze. This isn’t just any pound cake; it’s a symphony of warm, toasty brown sugar flavors, made incredibly easy so you can whip it up for any occasion, or just because. Trust me, this cake is a hug in a loaf pan, and it’s going to become your new go-to!

Why You’ll Absolutely Adore This Brown Sugar Pound Cake

Fast & Easy: Seriously, you won’t believe how simple this is. No fancy techniques required!
Giftable Goodness: Baked in a loaf pan, this cake is perfect for sharing with friends, family, or neighbors. It’s a beautiful homemade treat they’ll cherish.
Crowd-Pleaser Central: From potlucks to brunch to a quiet afternoon tea, this cake is a guaranteed hit with everyone. The brown sugar adds a depth of flavor that’s universally loved.
Unbelievably Moist & Tender: Thanks to the brown sugar and the simple ingredient list, you’ll get a tender crumb that’s just heavenly.

Gather Your Baking Treasures

Let’s get our ingredients ready! These are simple, pantry-staple items that will come together to create something truly special.

For the Brown Sugar Pound Cake:

1½ cups brown sugar: This is our star! It brings that wonderful caramel-like sweetness and moisture. I like to use packed brown sugar for the best flavor.
1 cup (2 sticks) unsalted butter: Softened butter is key for creaming, which creates that lovely light texture.
3 large eggs: At room temperature, they’ll incorporate better for a smoother batter.
2 cups all-purpose flour: The backbone of our cake!
1 teaspoon baking powder: Just a little lift to ensure a tender crumb.
½ cup milk: Any kind of milk will work here – whole, 2%, or even a dairy-free alternative.
1 teaspoon vanilla extract: Don’t skip this! It enhances all those lovely sweet flavors.

For the Simple Glaze:

1 cup powdered sugar: For that perfectly sweet, smooth finish.
2 tablespoons milk: To get that lovely drizzling consistency.
½ teaspoon vanilla extract: A little extra flavor boost!

Let’s Bake This Cozy Dream!

Alright, apron on, oven preheating – let’s get to it!

Preheat & Prep: First things first, preheat your oven to 325°F (160°C). While that’s warming up, grab a 9×5 inch loaf pan. Give it a good grease and then a light dusting of flour. This is going to ensure your beautiful cake slides out without any drama!
Cream the Magic: In a big mixing bowl, toss in your softened butter and packed brown sugar. Now, beat them together until they’re light and fluffy. This is called creaming, and it’s super important for a tender cake. I usually use my trusty electric mixer for this, but a strong arm and a whisk will do the trick too!
Add the Eggs: Now, crack in your eggs, one at a time. Make sure you beat each egg in really well before adding the next. This helps everything emulsify beautifully.
Dry Ingredients Ready: In a separate bowl, whisk together your all-purpose flour and baking powder. Giving them a quick whisk ensures the baking powder is evenly distributed, which means a nice, even rise for your cake.
Alternating is Key: This is where we combine everything. You’re going to add the dry ingredients (flour mixture) and the milk to your butter mixture. The trick is to do it in alternating additions, starting and ending with the dry ingredients. So, add about a third of the flour mixture, mix briefly, then half of the milk, mix, another third of the flour mixture, the rest of the milk, and finally the last of the flour mixture. Mix until it’s just combined – overmixing can make a tough cake, and we want tender!
A Touch of Vanilla: Stir in that teaspoon of vanilla extract. It really brings out all the sweet, warm notes.
Into the Pan: Pour your lovely batter into the prepared loaf pan. Use a spatula to spread it out evenly, making sure to get into all the corners.
Bake to Perfection: Pop it into your preheated oven. It’ll need about 60-75 minutes. The best way to check if it’s done is to insert a wooden skewer or toothpick into the center. If it comes out clean, your cake is ready!
Cooling Down: Once it’s out of the oven, let the cake cool in the pan for about 10 minutes. This helps it firm up a bit. Then, carefully invert it onto a wire rack to cool completely. Patience here is a virtue – a fully cooled cake is much easier to glaze!
Whip Up the Glaze: While your cake is cooling, let’s make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until it’s smooth and drizzly. If it’s too thick, add a tiny bit more milk. Too thin? A little more powdered sugar.
The Grand Finale: Once your pound cake is completely cool, drizzle that luscious glaze all over the top. Let it set for a few minutes, then slice and enjoy!

Get Creative: Swaps & Upgrades

This recipe is wonderful as is, but if you’re feeling adventurous, here are a few ideas!

Spice It Up: Add ½ teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced pound cake.
Citrus Zest: A tablespoon of lemon or orange zest in the batter adds a bright, fresh note that pairs beautifully with brown sugar.
Nuts or Chocolate Chips: Fold in ½ cup of chopped pecans, walnuts, or chocolate chips into the batter before baking for extra texture and flavor.
Bourbon Glaze: For an adult twist, swap out some of the milk in the glaze for a tablespoon of bourbon or a splash of rum.
Cream Cheese Swirl: For a truly decadent treat, make a simple cream cheese swirl to add to the batter before baking.

Baking Success Guaranteed!

A few little tips to make sure your Brown Sugar Pound Cake turns out perfectly every time:

Room Temperature Ingredients: I can’t stress this enough! Butter and eggs at room temperature are your best friends for a smooth, well-combined batter and a lighter cake texture.
Don’t Overmix: Once you add the flour, mix only until it’s just combined. Overmixing develops gluten, which can lead to a tough cake.
Properly Grease and Flour: This step is crucial for easy cake removal. Don’t skip it! You can also use baking spray with flour.
Prep Ahead: You can grease and flour your loaf pan the night before. The batter can also be made a few hours ahead and kept covered in the fridge, just bring it to room temperature for about 30 minutes before baking.
Oven Accuracy: Ovens can vary! If you’re unsure about your oven’s temperature, an oven thermometer is a great investment.

Keeping Your Cake Fresh & Delicious

Once your Brown Sugar Pound Cake is completely cool, you can store it at room temperature. Wrap it tightly in plastic wrap or place it in an airtight container. It should stay wonderfully moist and delicious for about 3-4 days. You can also freeze individual slices wrapped well for a quick treat later!

Frequently Asked Questions

Got questions? I’ve got answers!

Q: My pound cake is a little dry. What went wrong?

A: This can happen if it’s overbaked or if the ingredients weren’t at the right temperature. Make sure to bake just until a skewer comes out clean and that your butter and eggs were at room temperature. Using packed brown sugar also helps retain moisture.

Q: Can I use a different size pan?

A: Yes, you can bake this in a Bundt pan or two 8-inch round cake pans. Baking time will vary, so start checking for doneness around 45-50 minutes for Bundt or round pans.

Q: How do I get the glaze to be perfectly smooth?

A: Sift your powdered sugar before mixing it with the milk and vanilla. This helps prevent lumps in your glaze.

Brown Sugar Pound Cake with Glaze

A cozy and easy pound cake recipe featuring the warm, toasty flavors of brown sugar, perfect for gifting or sharing.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1 15

Servings 8 slices

Equipment

Loaf pan 9x5 inch
Mixing bowl large
Electric mixer or whisk
Separate bowl for dry ingredients
Spatula
Wire rack
Small bowl for glaze

Ingredients

For the Brown Sugar Pound Cake

1.5 cups brown sugar packed
1 cup unsalted butter softened
3 large eggs room temperature
2 cups all-purpose flour
1 teaspoon baking powder
0.5 cup milk any kind
1 teaspoon vanilla extract

For the Simple Glaze

1 cup powdered sugar
2 tablespoons milk
0.5 teaspoon vanilla extract

Instructions

Preheat oven to 325°F (160°C). Grease and flour a 9x5 inch loaf pan.
In a large mixing bowl, beat softened butter and packed brown sugar until light and fluffy.
1.5 cups brown sugar
Add eggs one at a time, beating well after each addition.
1.5 cups brown sugar
In a separate bowl, whisk together all-purpose flour and baking powder.
1.5 cups brown sugar
Add dry ingredients and milk to the butter mixture in alternating additions, starting and ending with dry ingredients. Mix until just combined.
1.5 cups brown sugar
Stir in vanilla extract.
1.5 cups brown sugar
Pour batter into the prepared loaf pan and spread evenly.
Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
While the cake cools, whisk together powdered sugar, milk, and vanilla extract for the glaze until smooth and drizzly.
1.5 cups brown sugar
Once the cake is completely cool, drizzle the glaze over the top and let it set.

Notes

For best results, ensure butter and eggs are at room temperature. Do not overmix the batter once the flour is added. Properly grease and flour the loaf pan to prevent sticking. For a smoother glaze, sift the powdered sugar before mixing.