This Glazed Brown Sugar Sour Cream Pound Cake is buttery, tender, and packed with rich, caramel-like flavor from brown sugar and a hint of tang from sour cream. Topped with a smooth, slightly tangy sour cream glaze, it’s the perfect balance of sweet, moist, and totally crave-worthy. Whether you’re hosting brunch or treating yourself.
Glazed Brown Sugar Sour Cream Pound Cake
Ingredients
For the Cake:
- 1 ½ Cups Unsalted butter room temperature
- 1 Tbsp Butter for coating pan
- 2 Cups Light brown sugar packed
- 1 Cup Granulated sugar
- 1 Tsp Salt
- 5 Large eggs
- 3 Cups All-purpose flour-sifted
- 1 Cup Sour cream room temperature
- 1 Tbsp Pure vanilla extract
- 1 Tsp Baking powder
- 1/4 Tsp Baking soda
For the sour cream glaze:
- 1/4 Cup Cream cheese at room temperature
- 1 Tsp Salt
- 2 Tbsp Unsalted butter at room temperature
- 1 1/2 Cups Powdered sugar divided
- 1/4 Cup Sour cream
- 3 Tbsp Whole milk
Instructions
For the cake:
- Preheat your oven to 325 degrees and coat your bundt pan with 1 tablespoon of butter and sprinkling of flour to coat all sides. You will need at least a 10 cup bundt pan for this recipe.
- In your mixer bowl, cream together remaining butter, both sugars and salt on high speed until light and fluffy for about 5 minutes.
- Next add in eggs, one at a time, and mix until well incorporated.
- Slow mixer to lowest speed and carefully add in flour, baking powder and baking soda then add in sour cream and extract and cream the mixture until just combined.
- Pour cake batter into bundt pan and bake for 60-70 minutes or until a toothpick inserted into the center comes out moist but mostly clean.
- Cool cake for 10 minutes then invert cake onto cooling rack and cool until room temperature.
For the sour cream glaze:
- In the bowl of a stand mixer fitted with the whisk attachment or hand mixer, beat cream cheese and butter on medium speed until mixture is light and fluffy, 4 to 5 minutes.
- Scrape down sides of bowl, and add 3/4 cup powdered sugar and salt. Beat on low speed until mixture is smooth, about 1 minute.
- Add sour cream and whole milk, beat on low speed 1 minute.
- Add remaining 3/4 cup powdered sugar, and beat on low speed until sugar is completely incorporated.
- Scrape sides of bowl, and increase speed to medium-high, whisking until mixture is well combined.
- Drizzle glaze on cooled cake.
- Enjoy!
