Brown Sugar Pound Cake

4.72 from 35 votes

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.

Prep Time10

Cook Time1 15

Cool Time10

Total Time1 35

Course: desserts

Cuisine: American

Servings: slices

Author: Becky Hardin

Equipment

Kitchen Scale (optional)
2 9x5-inch loaf pan
Stand Mixer
Fine Mesh Sieve

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.
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.
NOTE: This Brown Sugar Pound Cake starts in a cold oven. Do NOT preheat the oven.
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 for 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.
Note: Allow the cake to cool down completely before pouring glaze.
½ cup chopped toasted pecans

Video

Notes

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.
Feel free to swap the pecans for walnuts or cinnamon/butterscotch baking chips.
All ingredients should be at room temperature.

Nutrition