Classic Pound Cake is taken to a whole new level with creamy buttermilk and brown butter icing! This cake is moist, tender, and has a soft texture that’s heavenly. Destined to become a family favorite, this cake great for any celebration or when you want the perfect sweet treat.
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One of my favorite things to bake is pound cake. They are simple to make and turn out beautifully with little to no effort. Any flavor of pound cake is perfect for a birthday celebration, served at the holidays, or when you want to show someone how special they are.
My Favorite Pound Cake Recipes Include:
- Southern Pound Cake
- Lemon Pound Cake
- Brown Sugar Cream Cheese Pound Cake
- Orange Pound Cake
- Eggnog Pound Cake
To add to that ever-growing list of yumminess is my newest creation, Buttermilk Pound Cake with Brown Butter Icing. I’ve changed my classic recipe just a bit by swapping out regular milk with buttermilk. It gives the cake a dense, tender texture that’s so wonderful. If that was not enough, I drizzled on a rich, sweet icing made with brown butter. Wow. Is this pound cake done right or what?
Ingredients For This Recipe:
Cake
- Flour
- Baking Soda
- Salt
- Butter
- Brown Sugar
- Granulated Sugar
- Eggs
- Vanilla
- Buttermilk
Glaze
- Butter
- Confectioners Sugar
- Milk
Success Tip #1 – make sure that all ingredients are at room temperature.
Success Tip #2 – Liberally butter and flour the cake pan.
Can This Cake Be Frozen?
Yes, it sure can! After baking, let the cake cool completely. Then wrap it tightly with plastic wrap or foil and freeze for up to 3 months. You can also cut slices of the cake, wrap them, and freeze. That way you can thaw and enjoy a piece of cake whenever you want.
How Long Will Buttermilk Pound Cake Keep?
This pound cake will last for 2-3 days (never that long in my house, wink, wink) covered on the countertop.
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Equipment
Ingredients
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- pinch of salt
- 1 cup softened butter (2 sticks)
- 2 cups brown sugar
- ½ cup granulated sugar
- 6 large room temperature eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
Glaze
- 4 tablespoons butter
- 1 cup confectioners sugar
- 2 tablespoons milk
Instructions
- Heat oven to 325 degrees. Liberally butter and flour a (9 to 10 cup) bundt pan.
- Sift together the flour, baking soda, and salt. Set aside.
- To the bowl of a stand mixer or in a large bowl, add the butter, brown sugar, and granulated sugar. Using a stand or hand mixer, beat on medium speed until light and fluffy, about 3-4 minutes. Add in eggs, one at a time beating well after each.
- Add half the four mixture and half of the buttermilk and mix well. Repeat and mix. Add in vanilla and blend to incorporate. Pour batter into prepared pan and bake for approximately 1 hour and 20 minutes or until a toothpick inserted comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes. Turn out on to a cake stand and continue to cool.
To make the glaze
- Add butter to a medium-size saucepan and melt over medium heat. When the butter is completely melted start whisking. Butter will foam up. Continue cooking and whisking until the butter has browned.
- Remove butter from the heat and whisk in confectioners sugar, and milk until smooth. Pour glaze over cooled cake. Slice and enjoy!
Nutrition
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Does this brown sugar cake with glaze store at room temperature or in the fridge?
I store it on the counter.
~Donya
Very good cake. And I bake lots and this is by far the best pound cake. Moist and delicious.
I don’t have a Bundt cake tin. Can I use a normal cake tin, & if so, what size? Can I use parchment paper to cover base & sides?
Hey there Margaret!
Thank you so much for your interest in this recipe, the flavors are incredible so I really hope you do give the recipe a try! I’ve never made a pound cake in a normal cake pan, I always use a Bundt Cake Pan, so I’m not quite sure how the dense cake would rise. I would still recommend buttering and flouring the cake tin, just like you would with a Bundt pan, and then bake it as directed in the recipe but check on it’s progress more frequently since I’m unsure on the exact timing. I hope this is helpful, let me know how everything turns out if you do give it a try, I’d love to know how it turns out in a normal cake pan!
~Donya
Made this exactly as written. Truly one of the best cakes I have ever eaten.
Hey there Dale!
Wow! Thank you so much, I am thrilled to hear you enjoyed this recipe. This pound cake is one of my all time favorite desserts, definitely a classic recipe. Thank you for your kind words and your fantastic rating, I appreciate your support! Have a great rest of your day!
Best,
~Donya
Soooo incredible! And so incredibly easy. My 15 year old son loves to be in the kitchen and this was an easy cake for him to manage alone. We had everything but buttermilk so it was nice to just have to grab that. It’s common ingredients, so it’s pretty thrifty! Super dense and perfect amount of sweetness from the brown butter glaze. Love this with a big mug of coffee!
Hey there Ann!
My goodness, I am so happy to hear that y’all enjoyed this recipe! I am a huge pound cake lover and one of the reasons is that the ingredients are almost always in my house already, like you said, it’s a ‘thrifty’ recipe. If your son enjoyed making this recipe, you should check my classic Southern Pound Cake, it’s just as easy to make and it uses many of the same common ingredients. Thank you so much for your sweet words of support and your fantastic rating, if you ever have any questions about a recipe, pleas don’t hesitate to reach out!
~Donya
This cake will be on my New Years Day menu!