Description

Brown sugar walnut pound cake with sour cream and a thick glaze – it’s exactly as good as it sounds. The sour cream makes it impossibly tender, and that brown sugar glaze soaks into every bite. Perfect with coffee, and even better the next day when the flavors have settled in.

Ingredients

Scale

Cake

1 cup unsalted butter, softened (226.8 grams)

1 cup packed light brown sugar (220 grams)

1/2 cup granulated sugar (100 grams)

2 large eggs

1 cup all-purpose flour (128 grams)

1 cup whole wheat pastry flour (128 grams)

1 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1 cup sour cream (242 grams)

1 1/2 teaspoons vanilla extract

1 cup chopped walnuts (120 grams), plus extra for garnish

Brown Sugar Glaze

4 tablespoons unsalted butter (56 grams)

4 tablespoons heavy cream (30 ml)

1/2 cup packed light brown sugar (110 grams)

1/4–1/2 cup confectioners’ sugar (32–64 grams), depending on desired thickness

1/2 teaspoon vanilla extract

1/2 teaspoon lemon juice

Pinch of sea salt

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Instructions

Preheat and Prep

Preheat oven to 350°F (180°C).
Lightly grease a 9-cup bundt pan with butter or baking spray.

Make the Batter

In a stand mixer, cream butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
Add eggs one at a time, beating well after each and scraping the bowl.
In a separate bowl, sift together flours, baking powder, salt, and baking soda.
Mix in half the flour mixture to the creamed butter.
Add sour cream and vanilla, then mix in remaining flour mixture on low speed until just combined.
Fold in chopped walnuts.

Bake and Cool

Scrape the batter into the prepared bundt pan and smooth the top.
Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
Cool in the pan on a rack for 15 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze

In a small saucepan, heat butter and cream over medium heat until simmering.
Stir in brown sugar and cook for 1–2 minutes, stirring constantly.
Remove from heat and whisk in confectioners’ sugar, vanilla, lemon juice, and salt until smooth.

Finish the Cake

Place cooled cake on a serving platter. Drizzle with brown sugar glaze.
Sprinkle with extra chopped walnuts and serve.

Notes

Always bring butter, eggs, and dairy ingredients to room temperature before mixing. This ensures smoother batter, better aeration, and a more even texture.

Measure flour correctly by lightly spooning it into the measuring cup and leveling it off. Too much flour can result in dry, dense cakes.

Properly cream butter and sugar until fluffy and pale—around 3 to 5 minutes. This crucial step creates air pockets that yield a lighter pound cake.

Add eggs one at a time, mixing thoroughly after each addition to incorporate air and prevent curdling.

When incorporating dry ingredients, mix just until combined. Over-mixing can activate gluten and make your pound cake tough.

Use a heavy-duty, non-stick loaf or bundt pan to ensure even heat distribution, easier release, and beautifully shaped cakes.

Prep Time: 20 mins
Cook Time: 1 hour
Category: Cake
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 455
Sugar: 33g
Sodium: 300mg
Fat: 26g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 2g
Protein: 6g
Cholesterol: 75mg