This recipe for brown sugar pound cake will quickly become a staple in your home. This cake gas a delicious caramel flavor that comes from the brown sugar.

Brown Sugar Pound Cake Recipe

I love making pound cakes and one of best recipes is this vanilla almond pound cake recipe. Make this in a 10-inch pan or angel food pan to make the mile high pound cake even more delectable. It is a pretty easy recipe to make and the magic happens in the oven.

Moist Brown Sugar Pound Cake Recipe

Ingredients

3 sticks unsalted butter, room temperature

1-pound box of light brown sugar (yes the whole box!)

½ cup sugar

5 eggs

1-1/2 cup milk

1 TBSP vanilla extract

3 cups flour

1 teaspoon salt

½ tsp baking powder

Directions

Grease a 10-inch tube pan (angel food pan) and set aside.

Preheat oven to 325.

In an electric mixer with a paddle attachment cream the butter and sugars until light and fluffy. Make sure to scrape down the sides of the bowl. About 5 minutes.

Add the eggs one at a time and mix well in between.

Combine the flour, salt and baking powder and set aside.

Add the vanilla to the milk and set aside.

Alternate the flour and milk mixtures into the electric mixer until all are incorporated.

Pour the batter into the prepared pan.

Bake for 70 -85 minutes until a toothpick comes out clean.

Cool for about 20 minutes in the pan.

Then loosen the cake from the pan and turn it out onto a wire rack or plate to cool completely.

It is important to turn the cake out onto a cooling rack so that it does not stick to the pan. This recipe for brown sugar pound cake is an old fashioned recipe that I imagine my grandma would have enjoyed with her coffee. Here are a few other cake recipes I enjoy too- chocolate bundt cake and a black and white cake.

Happy Baking!

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Brown Sugar Pound Cake

Ingredients

• 3 sticks unsalted butter room temperature
• 1- pound box of light brown sugar yes the whole box!
• ½ cup sugar
• 5 eggs
• 1-1/2 cup milk
• 1 TBSP vanilla extract
• 1 teaspoon salt
• ½ tsp baking powder
• 3 cups flour

Instructions

• Grease a 10-inch tube pan (angel food pan) and set aside.
• Preheat oven to 325.
• In an electric mixer with a paddle attachment cream the butter and sugars until light and fluffy. Make sure to scrape down the sides of the bowl. About 5 minutes.
• Add the eggs one at a time and mix well in between.
• Combine the flour, salt and baking powder and set aside.
• Add the vanilla to the milk and set aside.
• Alternate the flour and milk mixtures into the electric mixer until all are incorporated.
• Pour the batter into the prepared pan.
• Bake for 70 -85 minutes until a toothpick comes out clean.
• Cool for about 20 minutes in the pan.
• Then loosen the cake from the pan and turn it out onto a wire rack or plate to cool completely.