Kathy Lou'S Brown Sugar Pound Cake(Yields 1 Cake)
A rich, buttery pound cake with caramel notes from brown sugar, complemented by crunchy nuts, perfect for dessert or teatime gatherings with family and friends.
Ingredients
Instructions
- Put butter and eggs out the night before making the cake.
- Cream together butter, shortening, light brown sugar, and regular sugar until very fluffy.
- Add eggs, one at a time, beating well after each addition.
- Mix flour and baking powder together.
- Add the flour mixture alternately with milk to the creamed mixture, beginning and ending with the flour.
- Add vanilla and chopped nuts to the batter and fold in.
- Pour the batter into a well-greased tube pan.
- Bake in a preheated oven at 350°F (175°C) for 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a lighter texture, consider using all butter instead of margarine or shortening. If you want a nut-free version, you can omit the walnuts or pecans entirely. To enhance the flavor, you might add a pinch of cinnamon or nutmeg to the flour mixture. Make sure your butter is at room temperature for easier creaming, and always measure your flour accurately to avoid a dense cake.
Serving Suggestions
This brown sugar pound cake is delightful on its own, but you can enhance it with a drizzle of caramel sauce or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with a cup of coffee or tea for an afternoon treat. Consider serving it alongside fresh fruit or whipped cream for a refreshing contrast.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and then aluminum foil for up to 3 months. To reheat, simply let it come to room temperature or warm slices in the microwave for about 10-15 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Kathy Lou'S Brown Sugar Pound Cake(Yields 1 Cake) contains roughly 1025 calories, with 7g protein, 80g carbohydrates, and 75g fat. It is an excellent source of calcium (20% of the Daily Value), and a good source of protein and iron.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use dark brown sugar instead of light brown sugar?
Yes, you can use dark brown sugar, but it will result in a richer, more intense flavor due to the higher molasses content. This may also make the cake slightly denser, so adjust your baking time accordingly.
What can I substitute for milk in this recipe?
You can use any non-dairy milk, such as almond, soy, or oat milk, to make this recipe dairy-free. For a richer flavor, consider using buttermilk or yogurt, which will also add moisture to the cake.
How can I check if the cake is done baking?
To check if the cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, continue baking for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).