Yield
18 servings (serving size: 1 slice)

This was actually the most popular pound cake among our staff. The brown sugar gives it a rich, caramel-like flavor.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Coat a 10-inch tube pan with cooking spray, and dust with the breadcrumbs.

Step 3

Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt in a bowl; stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add brown sugar and vanilla, beating until well-blended. Add eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.

Step 4

Spoon the batter into prepared pan. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in the center comes out clean. Cool in pan 10 minutes on a wire rack, and remove from pan. Cool completely on a wire rack. Sift powdered sugar over top of cake.

Step 5

Note: To freeze extra pound cake, let cake cool completely on a wire rack; then cut into individual slices. Place unglazed slices in a heavy-duty zip-top plastic bag. Remove excess air from the bag; then seal and place it in your freezer for up to four months. To thaw, let it stand at room temperature. Drizzle glaze per recipe's directions.

Step 6

Note: You can use a 12 cup Bundt pan instead of the 10-inch tube pan. Just reduce the oven temperature to 325º.

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