This brown sugar pound cake is a rich and flavorful twist on traditional pound cake, with deep, caramellike sweetness from brown sugar. The cake has dense, moist texture that melts in your mouth, with buttery flavor that is enhanced by the subtle warmth of vanilla. Perfect for a cozy afternoon tea or as a delightful dessert, this pound cake pairs wonderfully with a drizzle of caramel sauce or simple dusting of powdered sugar. Its simplicity and rustic charm make it an easy-to-make classic everyone will love.
INGREDIENTS:
list of 8 items
? 3 cups all-purpose flour
? 1 teaspoon baking powder
? ? teaspoon salt
? 1 ? cups unsalted butter, softened
? 2 ? cups packed light brown sugar
? 5 large eggs
? 1 teaspoon vanilla extract
? 1 cup whole milk
list end
INSTRUCTIONS:
list of 8 items
1. Preheat the oven to 325¡ãF (165¡ãC). Grease and flour a 10-inch bundt or tube pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the butter and brown sugar on medium speed until light and fluffy, about 3-5 minutes.
4. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined
after each addition.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cake in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
list end
Serve on its own, or with a drizzle of caramel sauce or whipped cream for an extra treat!
