Print

Classic Homemade Brown Sugar Pound Cake Recipe with Easy Buttermilk Glaze

brown sugar pound cake - featured image
Print Recipe

A rich and tender brown sugar pound cake with a simple tangy buttermilk glaze, perfect for any occasion and easy to make with straightforward ingredients.

Ingredients

Scale
  • 2 cups packed brown sugar (light or dark)
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 4 large eggs, at room temperature
  • 2 ½ cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup buttermilk (or ¾ cup milk + 1 tablespoon lemon juice, let sit 5 minutes)
  • 2 teaspoons vanilla extract
  • For the Buttermilk Glaze:
  • ½ cup powdered sugar, sifted
  • 2 tablespoons buttermilk
  • ½ teaspoon vanilla extract

Instructions

  1. Preheat your oven to 325°F (163°C). Grease a 9×5-inch loaf pan generously with butter and dust with flour, or use parchment paper for easy release.
  2. In a large bowl, cream together 1 cup softened unsalted butter and 2 cups packed brown sugar using a mixer until fluffy and pale, about 4-5 minutes.
  3. Add 4 large eggs one at a time, mixing well after each addition.
  4. In a separate bowl, sift together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt.
  5. Alternately add the dry ingredients and ¾ cup buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently on low speed until smooth but thick.
  6. Stir in 2 teaspoons vanilla extract just until combined.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake for 55-65 minutes, checking at 55 minutes with a toothpick; it should come out clean or with a few moist crumbs.
  9. Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
  10. To make the glaze, whisk together ½ cup sifted powdered sugar, 2 tablespoons buttermilk, and ½ teaspoon vanilla extract until smooth. Adjust consistency with more buttermilk if needed.
  11. Drizzle the glaze evenly over the cooled cake and let it set for at least 10 minutes before slicing.

Notes

Use softened butter at room temperature for proper creaming. Alternate adding dry ingredients and buttermilk to avoid curdling. Do not overmix after adding flour to prevent a dense cake. Tent with foil if browning too fast. Cool completely before glazing to avoid runny glaze. Dark brown sugar adds deeper molasses flavor. Gluten-free and dairy-free substitutions are possible with appropriate ingredient swaps.

Nutrition

Keywords: brown sugar pound cake, homemade pound cake, buttermilk glaze, easy pound cake, classic dessert, baking recipe

Find it online: https://twinkletaste.com/classic-homemade-brown-sugar-pound-cake-recipe-with-easy-buttermilk-glaze/