Brown Sugar Pound Cake
This tender pound cake is the first one I mastered. You'll want to eat the browned butter icing by the spoonful. It tastes like pralines. —Shawn Barto, Winter Garden, Florida
Ingredients
- 1-1/2 cups unsalted butter, softened
- 2-1/4 cups packed brown sugar
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup sour cream
- GLAZE:
- 3 tablespoons unsalted butter
- 1/4 cup chopped pecans
- 1 cup confectioners' sugar
- 1/4 teaspoon vanilla extract
- Dash salt
- 2 to 3 tablespoons half-and-half cream
Reviews
This was perfect. I stuck a thin jar of caramel sauce in the middle.
Delicous and moist cake. Added some extra pecan nuts.
No comment left
Very good tender and moist cake. The glaze is great.
I made this cake for a food demo and everyone loved it. They ate every bit. This is a delicious cake and followed the recipe with no changes. I highly recommend this recipe. Volunteer Field Editor
Made this for our church homecoming and not a big hit. A little dry and like another reviewer already stated, it’s just lacking something. I wouldn’t make this version again.
The glaze is delicious and the cake is moist. I left out one whole cup of brown sugar in the cake batter. The sweetness from the glaze makes up for it.
Love the moistness of this cake. It's easy and a definite winner at any potluck!
The worse cake I've ever baked. This recipe was bland and dense. We tried to eat it but threw over half in trash. I don't know how this got so many positive reviews.
Wonderful cake, moist and delicious. Next time I make this cake, I will add rum extract to intensify the flavor..