This Brown Sugar Pound Cake is a Southern classic that never goes out of style. Rich, buttery, and filled with the warm sweetness of brown sugar, it’s a delicious twist on a beloved traditional dessert. Serve it during the holidays, for Sunday supper, or any time of year when you’re craving a slice of homemade Southern goodness.

Easy Brown Sugar Pound Cake – A Southern Classic

Pound cake is a classic Southern dessert, and in my family, it has a place on the dessert table at every special occasion and holiday gathering. It’s the dessert equivalent of comfort food, with a rich, buttery flavor that makes the little effort it takes to bake one well worth it.

This Brown Sugar Pound Cake is one of my all-time favorites. The deep, warm sweetness of brown sugar adds a delicious twist to this beloved Southern classic, giving me one more reason to fall in love with pound cake all over again. It’s perfect for holiday celebrations, Sunday suppers, potlucks, or simply enjoying a slice with your afternoon coffee. This tried-and-true recipe comes from Martha White, a trusted name in baking for decades, known for quality products ranging from cornbread and biscuit mixes to baking essentials.

Key ingredients to make Brown Sugar Pound Cake from scratch: (Scroll down for full recipe card and quantities.)

Flour – All purpose flour forms the base of the pound cake batter.
Leavening – Baking powder and salt to balance the flavor.
Sugar – A combination of light brown sugar and granulated sugar for sweetness.
Butter – Salted butter or unsalted butter plus solid vegetable shortening for a rich texture.
Whole Eggs – Large eggs stabilize the cake batter.
Liquid – Buttermilk or whole milk thins the batter.
Flavoring – Vanilla extract for creamy floral notes.
Nuts – Chopped pecans for crunch.
Brown Sugar Glaze – Butter, light brown sugar, whole milk, vanilla extract, powdered sugar and chopped toasted pecans for garnishing the cake.

How to Make Brown Sugar Pound Cake Recipe

Heat Oven and Prepare Cake Pan – Preheat the oven and spray a 10-inch tube pan with baking spray.
Pecans – Toast in the oven until fragrant. Cool completely.
Whip Wet Ingredients – Combine brown sugar, white sugar, butter, shortening and vanilla in a large mixing bowl. Beat with an electric mixer until light and fluffy.
Eggs – Add eggs beating well after each addition.
Dry Ingredients – Use a whisk to sift flour, baking powder and salt in medium bowl.
Combine – Add flour mixture to butter mixture alternately with buttermilk, beating well after each addition. Stir in pecans. Pour batter in prepared pan.
Oven – Bake per the recipe until toothpick inserted in center comes out clean. Remove from pan and cool.
Make Brown Sugar Glaze – Melt butter in small saucepan add brown sugar; cook stirring constantly, add milk; bring to a boil, stirring constantly. Stir in vanilla and powdered sugar.
Drizzle the glaze over the cooled cake garnish with additional toasted pecans.

Kitchen Equipment to Make Southern Brown Sugar Pound Cake

Electric mixer. You can use a stand mixer fitted with the paddle attachment or hand mixer.
Large bowl, medium bowl.
Whisk.
Angel food cake pan also called a tube pan. You can also use a large bundt pan.
Rubber spatula.
Sheet pan for toasting the pecans.
Measuring cups and measuring spoons.
Small saucepan.
Wire rack.

Recipe Variations, Tips and Substitutions

Measure Accurately – When measuring flour, always spoon the flour into the measuring cup then level. Never scoop the entire cup into the flour or it can become compacted and the cake will be dry.
Brown Sugar – You can use light brown sugar or dark brown sugar in this pound cake recipe for a deeper molasses flavor.
Granulated Sugar – You can use granulated sugar (white sugar) in any and all cakes including Southern pound cakes. In this cake recipe, we use a combination, but I don’t recommend replacing the brown sugar altogether. This is a brown sugar pound cake after all, so don’t substitute.
Nuts – You can use walnuts in place of pecans.
Milk – For the cake you can use buttermilk or whole milk. You can use heavy cream in place of milk for the glaze.
Use Room Temperature Butter – Allow ample time for the butter to soften at room temperature or use the soften function on your microwave. This will ensure that it creams beautifully with the sugar.
Toast the Pecans for More Flavor – You can toast the pecans one day in advance for a timesaver. Spread chopped pecans in a single layer on a sheet pan. Roast in a preheated 350°F oven for 6-8 minutes, then set aside to cool completely before adding to the cake batter.

Storage and Leftovers

Leftovers – Store Brown Sugar Pound Cake in an airtight container at room temperature for up to 4 days or chilled in the refrigerator for one week.
Freezer – You can also freeze this Brown Sugar Pound Cake for up to 3 months. Thaw in the fridge and enjoy!

More Southern Pound Cake Recipes to Make

My Aunt’s Lemon Lovers Pound Cake never disappoints.
Million Dollar Pound Cake is a fan favorite.
Chocolate lovers will flip for my rich and decadent Chocolate Sour Cream Pound Cake.
Citrus infused Orange Pound Cake.
Island inspired Pineapple Pound Cake with a pineapple cream glaze.
You may have everything you need to make this Buttermilk Pound Cake.
Kids of all ages love this Reese’s Peanut Butter Pound Cake.
Key Lime Pound Cake is sure to become a family favorite.

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Disclosure: This is a sponsored conversation written by me on behalf of Martha White. Thank you for being supportive and allowing me to share the brands with you that I care about and enjoy. Recipe and images used by permission.

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