Brown Sugar Pound Cake

This Southern dessert recipe is a tender, buttery pound cake with a luscious caramel flavor from the brown sugar.  Serve it with ice cream, or fresh fruit, whipped cream, or caramel sauce for a homey and satisfying dessert.

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Growing up, Sundays were filled with family, big dinners that were just a little more special than the rest of the week’s meals, including a wonderful dessert.  Often, my mom made a rich, decadent pound cake.  We loved them!

Plate of a Southern dessert - a tender, moist Brown Sugar Pound Cake.


Pound cake is a vintage recipe that dates back to the late 1700’s Europe.  It was traditionally made with a pound each of flour, butter, sugar, and eggs.

The cake was dense, hearty, and eaten for dessert or breakfasts.  It was eaten to provide enough calories, protein, and fat to sustain hardworking laborers.

These days, every region of every country has their own version of a pound cake.  But in the deep South, they have taken pound cakes and elevated them to an art form.

I don’t know how or why pound cakes became so popular in the South, but I am grateful! And I think that I’ve done my research and tried most (if not all) of them!


  • Make sure that your eggs, butter, and sour cream are at room temperature.
  • Be sure to fully cream the butter and sugars until very light, fluffy, and creamy.
  • Don’t over mix the batter once you incorporate the flour.
  • Use real butter.  Not margarine or ‘plant butter’.
  • Make sure that every crevice of the bundt pan is very well greased so that the cake doesn’t stick.


Plate of a Southern dessert - a tender, moist Brown Sugar Pound Cake.

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Plate of a Southern dessert - a tender, moist Brown Sugar Pound Cake.



This classic Southern dessert is a rich, tender, and buttery cake with the deep flavor of caramel from the brown sugar.  Serve it plain, with ice cream, caramel sauce, or buttered and toasted.  Delicious!



2 cus light brown sugar, packed

1 cup granulated sugar

1 ½ cups butter, room temperature

5 large eggs

1 tablespoon vanilla extract

½ teaspoon caramel extract

3 cups cake flour

½ teaspoon baking powder

¼ teaspoon salt

1 cup sour cream


Preheat the oven to 325 degrees.  Grease and flour a 10-cup bundt pan with butter and flour or with a Baker’s non-stick spray.  Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and both sugars until light and creamy – about 5 minutes.

Add eggs, one at a time, and beat until well mixed.

Next, add in the extracts and beat well.

In a medium bowl, stir together the flour, baking powder, and salt.

Stir half of the flour mixture into the butter mixture.  Mix until just combined.

Add half of the sour cream and mix until just combined.

Continue with the last half of the flour mixture and then the sour cream.  Do not over mix.

Spoon the batter into the prepared bundt pan.  Smooth the top with the back of a spoon.

Bake in the preheated oven for 60 – 70 minutes or until a toothpick inserted into the center of the cake comes out clean.

Remove the cake from the oven and cool in the pan for 10 minutes.

Carefully invert the cake onto a cooling rack and cool to room temperature.

Slice and serve.

  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Desserts
  • Method: Bake
  • Cuisine: Southern

Keywords: Southern desserts, cake recipes, pound cakes, pound cake recipes, bundt cakes, bundt cake recipes, desserts

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