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Brown Sugar Pound Cake with Brown Sugar Icing (let's be honest, it's mostly caramel) is utterly delicious and just perfect for Fall. A simple classic that everyone loves. This makes a wonderful and delicious homemade gift for Christmas. The pecans add a little extra crunch to this sweet and amazing Easy Pound Cake Recipe.

Brown Sugar Pound Cake

Course: desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Cool Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 16 slices
Calories: 629kcal
Author: Becky Hardin
Brown Sugar Pound Cake with Brown Sugar Icing (let's be honest, it's mostly caramel) is utterly delicious and just perfect for Fall. A simple classic that everyone loves. This makes a wonderful and delicious homemade gift for Christmas. The pecans add a little extra crunch to this sweet and amazing Easy Pound Cake Recipe.
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Ingredients

For the Pound Cake

  • 1 cup unsalted butter 227 grams, room temperature (2 sticks)
  • ½ cup vegetable shortening 92 grams (½ stick)
  • 2 cups brown sugar 426 grams
  • 1 cup granulated sugar 200 grams
  • 6 large eggs 300 grams, room temperature
  • 3 cups cake flour 360 grams (SEE NOTE)
  • 1 teaspoon baking powder 4 grams
  • ½ teaspoon kosher salt
  • 1 cup evaporated milk 227 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 cup chopped toasted pecans 114 grams, optional

For the Brown Sugar Glaze

  • ¼ cup salted butter 57 grams (½ stick)
  • ½ cup brown sugar 107 grams
  • ¼ cup milk 57 grams
  • 1 teaspoon pure vanilla extract 4 grams
  • 2 cups powdered sugar 226 grams
  • ½ cup chopped toasted pecans 57 grams, optional

Instructions

For the Pound Cake

  • Grease and flour 2 9x5-inch loaf pans or spray with nonstick spray.
  • Place the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugars and beat until light and fluffy. Add the eggs, 1 at a time, beating after each addition, just until incorporated.
    1 cup unsalted butter, ½ cup vegetable shortening, 2 cups brown sugar, 1 cup granulated sugar, 6 large eggs
  • In a large bowl, sift the flour, baking powder, and salt together.
    3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
  • In a small measuring cup, mix the milk and vanilla together.
    1 cup evaporated milk, 2 teaspoons pure vanilla extract
  • Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin and end with the flour mixture.
  • Fold in the pecans, if using.
    1 cup chopped toasted pecans
  • Fill the prepared loaf pans with batter and place on the middle rack of a cold oven. Set the temperature to 300°F (SEE NOTE)
  • Bake for 70 minutes, test with a toothpick, and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.
  • Transfer cooked cake to a cooling rack 10-15 minutes. Remove from pan and cool completely on the wire rack.

For the Brown Sugar Glaze

  • Melt the butter in a medium saucepan set over medium-low heat. Add the brown sugar and cook for 2 minutes, whisking constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.)
    ¼ cup salted butter, ½ cup brown sugar, ¼ cup milk, 1 teaspoon pure vanilla extract, 2 cups powdered sugar
  • Pour the glaze over the cooled cake. Sprinkle with toasted pecans, if desired.
    ½ cup chopped toasted pecans

Video

Notes

  • Cake Flour: If you don't have cake flour, you can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons from the cup, and adding 6 tablespoons of cornstarch. Whisk together and sift well before using.
  • NOTE: Brown Sugar Pound Cake starts in a cold oven to bake. Do NOT preheat the oven.
  • If you over-mix the ingredients (thus developing the flour's gluten too much), it will rise too high in the oven and then sink once you remove it. That will also result in a cake that is too dense/firm. Beating the eggs and dry ingredients on medium speed should help!
  • Feel free to swap the pecans for walnuts or cinnamon/butterscotch baking chips!
Storage: Store brown sugar pound cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months

Nutrition

Serving: 1slice | Calories: 629kcal | Carbohydrates: 82g | Protein: 8g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 179mg | Potassium: 197mg | Fiber: 2g | Sugar: 63g | Vitamin A: 595IU | Vitamin C: 0.4mg | Calcium: 116mg | Iron: 1mg