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Brown Sugar Pound Cake

a serving of brown sugar pound cake, sliced and served with ice cream and caramel sauce
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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.

Ingredients

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  • 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

  1. Combine the cake flour and salt in a bowl—whisk to blend and set aside.
  2. 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.
  3. 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.
  4. Add the eggs, one at a time, beating well after each addition.
  5. 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.
  6. Turn the batter into the prepared loaf pan and spread evenly.
  7. Bake for about 1 hour, or until a wooden skewer or toothpick comes out clean when inserted into the center of the cake.
  8. Cool in the pan on a rack for 10 minutes, then carefully loosen the sides with a spatula and turn out of the pan.

Find it online: https://classic-recipes.com/brown-sugar-pound-cake/