What’s better than a classic pound cake? Brown Sugar Pound cake. The brown sugar goes perfectly with the buttery batter. In this particular recipe you separate the egg yolks and egg whites. The whites are whipped to stiff peaks to fold into the batter to make a light and fluffy pound cake. Top this pound cake with fresh whipped cream and blueberries for the perfect creamy and tart bite. This Rich Brown Sugar Pound cake is a delicious summer dessert. The brown sugar adds a rich luscious flavor to this buttery and sweet cake.
- Unsalted Butter: 4 sticks of unsalted butter make this cake rich and buttery.
- Brown Sugar: Using only brown sugar give’s this cake more flavor and it’s darker color than traditional poundcake.
- Eggs: The eggs are separated and the yolks are beaten in with the butter, sugar and vanilla. The egg whites are whipped to stiff peaks to then be folded into the rest of the batter.
- Vanilla Extract: Pure Vanilla extract or Vanilla beans work best.
- All-Purpose Flour : To hold it all together.
- Cream of Tartar: Helps stabilize e the eggs whites.
- Salt: Brings out all the flavors.
- Heavy Whipping Cream: To make a rich and creamy topping for this cake.
- Confectioners Sugar: Confectioners sugar is used to not take away the smooth texture.
- Blueberries : Brings the perfect light and refreshing taste to this cake. Other fruit that would be great are raspberries or strawberries.
Other Dessert Recipes You’ll Love just as much as Rich Brown Sugar Pound Cake:
A Few Tips to make this Pound Cake
- Make sure every groove of the bundt pan is brushed with butter.
- Put a tablespoon of flour in the pan and
- Store this cake in an air tight container for up to 3 days.
Happy Baking Friends!
Rich Brown Sugar Pound Cake
- 4 Sticks Unsalted Butter
- 2 Cups Brown Sugar
- 9 Eggs Separated
- 1 Tbsp Vanilla Extract
- 4 Cups All-Purpose Flour
- 1/2 tsp Cream of Tartar
- 1/2 tsp Salt
- 1 Cup Heavy Whipping Cream
- 1 tbsp Confectioners Sugar
- Confectioners Sugar
- Pre-heat oven to 325 degrees. Take out all ingredients ahead of time so they are at room temperature. Butter the bundt cake pan.
- Beat butter for about a minute on medium speed. Add in sugar and beat for a few more minutes until combined and fluffy. Beat in egg yolks one at a time until combined. Beat in vanilla until combined. Slowly add in flour and beat on slow until combined.
- In a new bowl combine egg whites, cream of tartar, and salt. Beat with whisk attachment on medium-high speed until stiff peaks form.
- Once stiff peaks form fold in 1/3 of whites into batter. Once combined fold in rest of egg whites.
- Once completely combined pour into greased bundt pan and put in oven for 1 hour or until toothpick comes out clean. Cool on a wire rack for about an hour before serving.
- To make whipped cream in a clean bowl beat heavy whipping cream and powdered sugar on high speed with whisk attachment. Whip to stiff peaks.
- Once cake is cooled top with whipped cream, fresh blueberries, and a sprinkling of powdered sugar.