By Becky Hardin
Updated Feb 25, 2025
My easy Brown Sugar Pound Cake with Brown Sugar Icing is a simple classic treat that everyone loves! It’s absolutely delicious to enjoy in the fall or as a wonderful homemade gift for Christmas. The pecans add a delightful crunch and perfectly complement the sweet, thick layer of brown sugar icing. This is the dessert that everyone is going to LOVE!
5-Star Reviews
“Drool! This looks amazing!!” -Cassidy
Brown Sugar Pound Cake Recipe
An old fashioned Pound cake Recipe, where each ingredient—butter, flour, sugar, and eggs—called for a pound. Brown sugar helps to bring out the rich caramel flavors and makes every bite incredibly amazing! I absolutely love my caramel glaze over this super moist pound cake, and I’m sure you will too!
Tips For Beginners
- If you over-mix the ingredients (thus developing the flour’s gluten too much), it will rise too high in the oven and then sink once you remove it. That will also result in a cake that is too dense/firm. Beating the eggs and dry ingredients on medium speed should help!
- Start the cake in a cold oven. Do not preheat it.
- I use 2 9×5-inch size pans for baking.
Ingredients1x2x3x
For the Pound Cake
- ▢ 1 cup unsalted butter 227 grams, room temperature (2 sticks)
- ▢ ½ cup vegetable shortening 92 grams (½ stick)
- ▢ 2 cups brown sugar 426 grams
- ▢ 1 cup granulated sugar 200 grams
- ▢ 6 large eggs 300 grams, room temperature
- ▢ 3 cups cake flour 360 grams (SEE NOTE)
- ▢ 1 teaspoon baking powder 4 grams
- ▢ ½ teaspoon kosher salt
- ▢ 1 cup evaporated milk 227 grams
- ▢ 2 teaspoons pure vanilla extract 8 grams
- ▢ 1 cup chopped toasted pecans 114 grams, optional
For the Brown Sugar Glaze
- ▢ ¼ cup salted butter 57 grams (½ stick)
- ▢ ½ cup brown sugar 107 grams
- ▢ ¼ cup milk 57 grams
- ▢ 1 teaspoon pure vanilla extract 4 grams
- ▢ 2 cups powdered sugar 226 grams
- ▢ ½ cup chopped toasted pecans 57 grams, optional
Instructions
For the Pound Cake
- Grease and flour 2 9×5-inch loaf pans.
- Place the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugars and beat until light and fluffy. Add the eggs, 1 at a time, beating after each addition, just until incorporated. 1 cup unsalted butter, ½ cup vegetable shortening, 2 cups brown sugar, 1 cup granulated sugar, 6 large eggs
- In a large bowl, sift the flour, baking powder, and salt together. 3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a small measuring cup, mix the milk and vanilla together. 1 cup evaporated milk, 2 teaspoons pure vanilla extract
- Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin and end with the flour mixture.
- Fold in the pecans, if using. 1 cup chopped toasted pecans
- Fill the prepared loaf pans with batter and place on the middle rack of a cold oven. Set the temperature to 300°F. NOTE: This Brown Sugar Pound Cake starts in a cold oven. Do NOT preheat the oven.
- Bake for 70 minutes, test with a toothpick, and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.
- Transfer cooked cake to a cooling rack for 10-15 minutes. Remove from pan and cool completely on the wire rack.
For the Brown Sugar Glaze
- Melt the butter in a medium saucepan set over medium-low heat. Add the brown sugar and cook for 2 minutes, whisking constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.) ¼ cup salted butter, ½ cup brown sugar, ¼ cup milk, 1 teaspoon pure vanilla extract, 2 cups powdered sugar
- Pour the glaze over the cooled cake. Sprinkle with toasted pecans, if desired. Note : Allow the cake to cool down completely before pouring glaze. ½ cup chopped toasted pecans
Equipment
- Kitchen Scale (optional)
- 2 9×5-inch loaf pan
- Stand Mixer
- Fine Mesh Sieve
Becky’s Tips
- If you don’t have cake flour, you can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons from the cup, and adding 6 tablespoons of cornstarch. Whisk together and sift well before using.
- Feel free to swap the pecans for walnuts or cinnamon/butterscotch baking chips.
- All ingredients should be at room temperature.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Store
Refrigerate brown sugar pound cake in an airtight container in the refrigerator for up to 5 days and at room temperature for up to 2 days.
Serving Suggestions
I love serving this moist and lip-smacking pound cake during holidays like Thanksgiving or Christmas along with Sangria . Or, place some slices on a Holiday Charcuterie Board !
More easy dessert recipes to try
Churro Cheesecake
Cinnamon Roll Bread
Apple Crumble
3 Ingredient Pie Crust
Blueberry Crisp
Chocolate Pudding
Condensed Milk Caramel
Rice Pudding
Brown Sugar Pound Cake
Equipment
- Kitchen Scale (optional)
- 2 9x5-inch loaf pan
- Stand Mixer
- Fine Mesh Sieve
Ingredients
For the Pound Cake
- 1 cup unsalted butter 227 grams, room temperature (2 sticks)
- ½ cup vegetable shortening 92 grams (½ stick)
- 2 cups brown sugar 426 grams
- 1 cup granulated sugar 200 grams
- 6 large eggs 300 grams, room temperature
- 3 cups cake flour 360 grams (SEE NOTE)
- 1 teaspoon baking powder 4 grams
- ½ teaspoon kosher salt
- 1 cup evaporated milk 227 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1 cup chopped toasted pecans 114 grams, optional
For the Brown Sugar Glaze
- ¼ cup salted butter 57 grams (½ stick)
- ½ cup brown sugar 107 grams
- ¼ cup milk 57 grams
- 1 teaspoon pure vanilla extract 4 grams
- 2 cups powdered sugar 226 grams
- ½ cup chopped toasted pecans 57 grams, optional
Instructions
For the Pound Cake
- Grease and flour 2 9x5-inch loaf pans.
- Place the butter and shortening in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until creamy. Gradually add the sugars and beat until light and fluffy. Add the eggs, 1 at a time, beating after each addition, just until incorporated. 1 cup unsalted butter, ½ cup vegetable shortening, 2 cups brown sugar, 1 cup granulated sugar, 6 large eggs
- In a large bowl, sift the flour, baking powder, and salt together. 3 cups cake flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
- In a small measuring cup, mix the milk and vanilla together. 1 cup evaporated milk, 2 teaspoons pure vanilla extract
- Add the flour to the butter/sugar mixture alternately with the milk/vanilla mixture. Begin and end with the flour mixture.
- Fold in the pecans, if using. 1 cup chopped toasted pecans
- Fill the prepared loaf pans with batter and place on the middle rack of a cold oven. Set the temperature to 300°F. NOTE: This Brown Sugar Pound Cake starts in a cold oven. Do NOT preheat the oven.
- Bake for 70 minutes, test with a toothpick, and check every 5 minutes thereafter. The cake is done when the toothpick inserted in the middle comes out with just a few crumbs attached.
- Transfer cooked cake to a cooling rack for 10-15 minutes. Remove from pan and cool completely on the wire rack.
For the Brown Sugar Glaze
- Melt the butter in a medium saucepan set over medium-low heat. Add the brown sugar and cook for 2 minutes, whisking constantly. Continue whisking and add the milk. Bring to a boil. Remove pan from heat and add the vanilla. Add the powdered sugar in ¼ cup increments, whisking after each addition. Whisk until drizzle is creamy and smooth. (Add more milk, if necessary, to desired thickness.) ¼ cup salted butter, ½ cup brown sugar, ¼ cup milk, 1 teaspoon pure vanilla extract, 2 cups powdered sugar
- Pour the glaze over the cooled cake. Sprinkle with toasted pecans, if desired. Note : Allow the cake to cool down completely before pouring glaze. ½ cup chopped toasted pecans
Notes
- If you don’t have cake flour, you can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons from the cup, and adding 6 tablespoons of cornstarch. Whisk together and sift well before using.
- Feel free to swap the pecans for walnuts or cinnamon/butterscotch baking chips.
- All ingredients should be at room temperature.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
