Brown Sugar Pound Cake

May 9, 2015

Test Kitchen-Approved

Author Notes: Pound cake is one of the simplest cakes to make—and one of my very favorites. This one is made from a combination of light brown and granulated sugar, which gives it just a bit more flavor than the traditional recipe. Make sure to cream the butter until it is very light and fluffy and beat the eggs into the batter thoroughly. This will give your finished cake the perfect texture and crumb. Pound cake also tastes best a day or two after you bake it, so feel free to bake this in advance.Yossy Arefi

Makes: one 9 by 5 by 3-inch cake

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 ounces high quality unsalted butter, softened
  • 3/4 cup sugar
  • 3/4 cup light brown sugar
  • 3 large eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon lemon zest
  • 1/2 cup whole milk, at room temperature
In This Recipe

Directions

  1. Preheat the oven to 325º F and butter and flour a 9 by 5 by 3-inch loaf pan.
  2. In a small bowl, whisk the flour, baking powder, and salt together.
  3. Cream the butter and sugar together until very light and fluffy, about 5 minutes. Add in the eggs one at a time, scraping down the sides of the bowl and mixing for 30 seconds after each addition. Add the extracts and lemon zest.
  4. Turn the mixer down to low and alternately add the flour and milk in three additions each. Do not over mix. Pour the batter into the prepared pan and smooth the top with an offset spatula.
  5. Bake the cake until golden and a toothpick inserted into the center comes out clean, about 40 minutes. Let the cake cool in the pan on a rack for 30 minutes, then turn the cake out onto the rack to cool completely. Store, wrapped in plastic wrap at room temperature, for up to 4 days.

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Reviews (7) Questions (0)

7 Reviews

Barbara B. January 30, 2018
I have made all flavors of pound cakes for 50 years...This is my all time FAVORITE classic...love the combination of vanilla, almond and lemon zest...perfection!
 
allykat May 1, 2016
Tasted like my local bakery's pound cake. Was great!
 
Nicole L. May 1, 2016
I made this cake, and like any baking recipe I follow all the instructions. And this cake was BLAND! why?
 
Nancy D. March 26, 2017
Did you forget the salt?
 
Daisy April 30, 2016
Since I don't like almond flavor, I omitted it and added extra vanilla and lemon zest.
 
Etta February 20, 2016
This is a great basic recipe with lots of possibilities. I added 1/2 lb. of chopped frozen rhubarb and want to try sour cherries next. (I also reduced both sugars to 1/2 c. each.)
 
Hollie D. May 14, 2015
I'm going to try this with a dollop of whipped cream and some fresh fruit this weekend, thanks!