Recently, I was looking for a new recipe to try that used ingredients I already had on hand. I wanted something on the simple side (not calling for a bazillion ingredients), but reliably amazing. For that, I turned to Food52 — a trusted source for all things food.
They have a recipe for Brown Sugar Pound Cake that met the limited ingredients (and all things I already had in my pantry/fridge) criteria, so I gave that one a try. It was an excellent decision. Not only is this cake amazingly simple, it is also amazingly tasty. (I highly recommend enjoying a piece before it’s cooled completely. It’s especially incredible with a cup of coffee.)
Brown Sugar Pound Cake
Ingredients (for cake)
- 1 cup dark brown sugar
- 1 cup (2 sticks) unsalted butter, softened
- 4 eggs, at room temperature
- 1 teaspoon vanilla
- 1 3/4 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Ingredients (for glaze)
- 1 cup powdered sugar
- 2-3 Tablespoons milk
- 1 teaspoon vanilla
Directions
- Preheat oven to 350 degrees and spray a large loaf pan with non-stick spray. Set aside.
- In a stand mixer fitted with the paddle attachment, cream together the brown sugar and butter until very light and fluffy (3-5 minutes).
- Add the eggs — one at a time — then add the vanilla.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the flour mixture to the wet ingredients, beating until just incorporated.
- Pour the batter into the prepared loaf pan, smooth the top, and bake for 50-60 minutes (until a cake tester or toothpick inserted into the center comes out clean).
- While the cake cools a bit, whisk together all of the glaze ingredients (add more milk, depending on how thin you want the glaze to be).
- Remove the cake from the pan and place on a cooling rack, then drizzle the glaze on top (I used a spoon). Enjoy! (As mentioned above, I highly recommend trying a slice of this cake while it’s still slightly warm.)
