_Imagine walking into your kitchen on a lazy afternoon, craving something absolutely divine that’ll make your taste buds dance with joy. Girl, I’ve got just the thing for you – my grandmother’s secret Brown Sugar Butter Pound Cake! This recipe has been passed down through generations, and let me tell you, it’s been causing quite a stir at every family gathering._
Y’all, this isn’t just any ordinary pound cake. This is the kind of dessert that’ll have your neighbors “coincidentally” dropping by when they smell it baking!
What You’ll Need:
– 3 sticks of unsalted butter (room temperature, honey!)
– 2 cups light brown sugar (packed with love)
– 1 cup granulated sugar
– 5 large eggs (farm-fresh if you can get them)
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 2 teaspoons vanilla extract
Now, let me walk you through this heavenly creation step by step:
1. First things first, preheat that oven to 325°F. Trust me, temperature matters! While you’re at it, butter and flour a 10-inch bundt pan like your life depends on it.
1. In your mixing bowl (I use my trusty KitchenAid that’s probably older than some of y’all), cream together the butter and both sugars until it’s fluffy and lighter in color. This usually takes about 5-7 minutes – don’t skimp on this step, sweetie!
(Hey loves! If you’re enjoying this recipe so far, make sure to follow me on Newsbreak for daily doses of deliciousness! I share everything from quick weeknight dinners to fancy weekend treats!)
1. Add those eggs one at a time, mixing well after each addition. This is where the magic starts happening!
1. In a separate bowl, whisk together your flour, baking powder, and salt. Gradually add this to your butter mixture, alternating with milk. Start and end with your flour mixture (flour-milk-flour-milk-flour). Add that vanilla extract last.
1. Pour this liquid gold into your prepared pan and smooth the top. Pop it in the oven for about 1 hour and 15 minutes, or until a toothpick comes out clean.
1. Let it cool in the pan for 15 minutes (I know it’s hard to wait, but trust your girl on this one), then invert onto a cooling rack.
Pro tip: Want to make it extra special? While it’s still warm, brush it with a mixture of melted butter and bourbon. Don’t worry, the alcohol cooks off – mostly! 😉
This cake is perfect for any occasion, or no occasion at all! I’ve served it at baby showers, book clubs, and yes, even had it for breakfast (no judgment here, ladies!).
Listen, if you’ve made it this far, you NEED to try this recipe! Drop a comment below and let me know how it turned out – I love hearing your baking adventures! And don’t forget to follow me on Newsbreak for more mouthwatering recipes that’ll make you the talk of the town.
Until next time, keep your sugar sweet and your butter browned! 💋✨
