Brown Sugar Pound Cake
Buttery, dense, delicious: this brown sugar pound cake will impress you with its wonderful brown sugar undertone. Add some strawberries and whipped cream on top and you’ve got yourself a tasty spring dessert!
Pound cake will always have a special place in my heart. I remember as a girl, my mom would pick up some Sara Lee pound cake at the store as a treat (it was my brother’s favorite) and we would cut up some strawberries and spoon them on top, just like in these pictures. Or sometimes Mom would whip up some of her famous buttercream icing and spread it on top. Yum. Pound cake was also our cake of choice when deciding on a wedding cake. A friend from our church makes delicious cakes and when I tasted her pound cake, I was sold. So when I was thinking of a recipe to do on this blog, I came across an old recipe from my mom’s recipe book. You see, my mom passed away unexpectedly this past November. My dad gave me her recipe book just recently and I had been going through some of the things she had in there. Granted, this recipe book is more like a diary. Mom clipped random recipes from magazines, as well as others she got from friends, along with her tried and true favorites and random notes. There’s so much of my mom in that book! Even questions and answers from cooking shows she used to watch–Mom jotted it all down and shoved it in that book. This particular recipe was cut out from a box of brown sugar. And I found it almost by accident. While thinking over what recipe to make, this one had fallen out of the book and I discovered it when I was cleaning a side table. It just made me smile and I whispered out loud, “Thanks, Mom.” I can picture her saying, “I’ve got something in my recipe book you should try…let me see if I can find it.” 🙂
I wanted to pair this brown sugar pound cake with my favorites–strawberries and whipped cream, because…well…strawberries and whipped cream. 😉 My mom used to make her own whipped cream and I’ve carried on the tradition myself. It’s super easy if you’ve never done it before–just take some heavy whipping cream, a tablespoon or so of Golden Barrel powdered sugar and a splash of vanilla extract and whip it with a mixer until it has stiff peaks. One tip my mom always did–she would chill the bowl and beaters in the freezer ahead of time. She always said, “Make sure your bowl is cold!” So I’m passing on that wisdom to you.
Just a teaspoon or so of Golden Barrel Raw Sugar in your sliced strawberries and you’re good to go. Of course you don’t need the sugar in there if you don’t want it.
So if you’re a pound cake fan like me, this is a recipe you’ll want to try. It really is delicious and I’m sure my mom would approve. 🙂
- 1 cup Golden Barrel Light Brown Sugar packed
- 1 cup (2 sticks) butter, softened
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon Kosher salt
- sweetened whipped cream
- strawberries, sliced with sugar sprinkled on top
- 8 oz heavy whipping cream
- 1-2 tablespoons Golden Barrel confectioners' sugar
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Grease (with GB coconut oil) and flour a 9x5x3" loaf pan.
- In large bowl, beat butter and sugar until fluffy. Beat in eggs one at a time. Add vanilla.
- In separate bowl, combine flour, baking powder and salt. Gradually add to sugar mixture.
- Pour batter and spread into loaf pan. Bake 60 minutes or until toothpick inserted in center comes out clean.
- Remove from pan and turn out on rack to completely cool. Garnish with strawberries and fresh whipped cream.
- Pour whipping cream, sugar, and vanilla into a chilled bowl. Whip until stiff peaks form.
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This looks lovely and I’m sure tastes delicious.
Cooking it right now ill tell ya how it goes