Thursday, December 20, 2012

Brown Sugar Baby Pound Cake


Who doesn't like a nice thick piece of buttery pound cake? I love pound cake, and it was so cold today I decided I wanted to make a nice buttery pound cake, and have a big glass of hot chocolate while I eat all the cake.

OK, not all of it but I did eat a couple of pieces, it's the holiday's you must eat a lot it's required. We will start over eating less in about a week.

You must start off with room temperature eggs and butter. I allow all my ingredients to be at room temperature just to be safe.

I greased the pan with crisco.

Use cake flour to flour the pan. Do not use cooking spray because it will make the cake batter not rise as high.

Beat brown sugar and butter until creamy.

Add eggs 1 at a time and beat 30 seconds after each egg is added. Your batter should look like this once all the ingredients have been added slowly.

This is the finished cake, looks good huh?

Brown Sugar Baby Pound Cake 
adapted from Gourmet

Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 40 minutes
Servings: 8-10 people


2 sticks unsalted butter, room temperature
3 cups sifted cake flour + extra to flour pan
1/2 tsp. salt
3 c. light brown sugar
8 large eggs, room temperature
1 tbsp. vanilla
4 oz. cream cheese, room temperature
1/2 c. heavy cream, room temperature
2 lemons, zested
lemon glaze


Grease and flour cake pan, tap out excess flour by turning the pan upside down and tapping the bottom of pan and set aside. Sift together flour and salt into a bowl and set aside. Beat butter and sugar at medium on mixer until fluffy about 4 minutes. Add cream cheese and vanilla and beat 2 minutes more. Add eggs one at a time beating 30 seconds after each egg.

Scrape down sides of bowl, add 1 cup of flour, add a half of heavy cream and beat 20 seconds, repeat flour and remaining heavy cream beat 20 seconds. Add last of flour beat 20 seconds. Scape down bowl, make sure you scrape the bottom of bowl. Add lemon zest and beat mixture for 4 minutes on medium-high speed batter will be smooth and silky.

Pour batter into bundt pan. Tap pan against counter to remove air bubbles.  Sit batter in the middle of the oven and turn oven on to 350 degrees. Bake until golden brown, use a wooden bamboo skewer to check for texture after 1 hour. If batter is still not cooked bake another 10 minutes. Remove from oven and allow to cool 5 minutes.

Turn cake onto cooling rack and poke holes in the cake with a small skewer. Drizzle a little glaze on top. Wait 5 more minutes, drizzle more glaze on top.


  1. Lisa, I am so happy that I found your page via Pinterest. I have copied down this delicious sounding pound cake and can't wait to try it. Merry Christmas to you and yours.

    1. Thanks Adele, the pound cake is really good. I topped it with strawberry ice cream. I also made a trifle with it. Merry Christmas to you as well.

  2. My mother's favorite cake a pound cake! Might have to make this for her very soon =)

  3. holy.moly. So this is a nice light dessert then, eh? Omg it looks so good! I want it all!

    I have seen recipes for Elvis' favorite pound cake and have always wanted to make it but have always talked myself out of 8 eggs...hah! I need to just do it! Your cake is gorgeous!

    1. Go for it Averie, you could do 7 eggs, LOL.

  4. I'm making this pure yummieness stat!

  5. I LOVE pound cake. There is nothing better than a nice big, moist hunk of it, no frosting necessary! This looks drool-worthy, especially with the brown sugar twist.

    1. Thanks smartcookie,
      I agree, I also think pound cake taste better the next day and the next day after that. LOL

  6. I made this tonight. It. is. FANTASTIC!!! My new fave! Thank you :-)

    1. I am so glad you enjoyed it! It taste even better the next day. Thank you for trying it out.

  7. That cake looks so yummy! I love how rich and moist and dense it looks!

  8. The cake is excellent!!!!!


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I must confess I love great food. I decided to create The Creole Contessa blog after cooking and eating a great meal with my family Big Goo the hubby of almost twenty years and my lil’ Contessa Summer aka “Baby Girl." I told Big Goo and Baby Girl, it is just not fair to not share these great recipes with the world; and the Creole Contessa blog was born.

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