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Rich Brown Sugar Pound Cake

Rich Brown Sugar Pound cake is a delicious summer dessert. The brown sugar adds a rich luscious flavor to this buttery and sweet cake.
Course Dessert
Keyword Poundcake
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12



  • 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

Whipped Cream

  • 1 Cup Heavy Whipping Cream
  • 1 tbsp Confectioners Sugar


  • Blueberries
  • 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.