This brown sugar pound cake is the perfect size for most families! The moist cake bakes to perfection in just over an hour, and it is delicious even without frosting. Go ahead and add a glaze or a dusting of powdered sugar if you like, but it really doesn’t need it. Or top it with a big scoop of ice cream and some caramel sauce.
Preparation is easy, but for the best results, make sure to cream the butter, cream cheese, and sugars on medium speed for 3 minutes. A pound cake relies heavily on air for leavening and its moist, delicate crumb, so the creaming step is crucial. The creamed fat and sugar should be very light and fluffy. The eggs and vanilla are then beaten in just until each one is blended into the batter, and then the flour is added in stages. Beat the flour in on low speed just until it has almost—but not entirely—disappeared into the batter. Remove the bowl from the mixer and use a spatula to finish blending the flour in thoroughly gently.
Pound cake is sturdier than many other kinds of cake and is an excellent choice for a trifle or fruity shortcake, or crumble or cube it and use it in banana pudding or a layered parfait. You can even grill it or dip it in egg batter and fry it for a fabulous French toast!
I used a fair trade dark brown sugar, but dark muscovado would be even better. The combination of butter and cream cheese makes it extra rich. Every bite is a sublime experience—this cake is utterly irresistible!
Make sure to use full-fat cream cheese in this for the best texture, and do have all of the ingredients at room temperature. Room temperature eggs mix into the batter much more smoothly than cold eggs. If you forgot to take them out of the fridge a little earlier, put them in a bowl of warm water for 5 or 10 minutes.
If you need a larger cake, double the batter and make 2 loaves or bake it in a Bundt or tube cake pan. Make this cake for your family or take it along to a party, potluck dinner, or bake sale and make new friends!
Tips and Variations
- Add 1/2 to 1 cup of finely chopped toasted pecans to the cake for extra texture and pecan flavor.
- If you use a glaze, top it with some finely chopped nuts or toffee bits.
- This recipe was prepared with US large eggs. If you are baking in the EU, use medium eggs.
How to Store Pound Cake
- Store the pound cake wrapped in plastic wrap or in an airtight container at room temperature for 4 to 5 days.
- The cake might last longer in the fridge, but the texture will suffer—room temperature is best, or freeze the cake for more extended storage.
- To freeze the cooled cake or slices, wrap tightly in plastic wrap and foil and place in a freezer bag. Label the bag with the name and date and freeze it for up to 4 months.
Brown Sugar Pound Cake
This brown sugar pound cake loaf, a half-pound cake, is the perfect size for most families, and it is easily doubled for a Bundt or tube cake pan.
- Prep Time: 12 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 12 minutes
- Yield: 10 servings 1x
- Category: Desserts, Cakes
- Method: Bake
Ingredients
- 1 1/2 cups (184 grams) all-purpose flour
- 1/4 teaspoon fine salt
- 6 ounces butter, softened (12 tablespoons)
- 4 ounces cream cheese, softened
- 1 1/2 cups dark brown sugar
- 3 large eggs, room temperature
- 2 tablespoons milk
- 2 teaspoons vanilla extract
Instructions
- Combine the cake flour and salt in a bowl—whisk to blend and set aside.
- Heat the oven to 325 F and spray an 8 1/2 -by-4 1/2-inch loaf pan with baking spray. Line the bottom with parchment paper.
- In a mixing bowl with an electric mixer, combine the butter and cream cheese. Beat on medium speed until smooth and creamy. Add the brown sugar and beat on medium speed for 3 minutes, until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- With the mixer on low speed, add the flour mixture in 3 stages, alternating with the milk and vanilla, and mixing just until the flour is almost blended into the batter. Alternatively, use a spatula to mix the flour and liquids into the creamed mixture.
- Turn the batter into the prepared loaf pan and spread evenly.
- Bake for about 1 hour, or until a wooden skewer or toothpick comes out clean when inserted into the center of the cake.
- Cool in the pan on a rack for 10 minutes, then carefully loosen the sides with a spatula and turn out of the pan.
