This brown sugar walnut pound cake is surprisingly straightforward to make. You cream butter with both brown and granulated sugars, add eggs one by one, then alternate the flour mixture with sour cream for that perfect tender texture. The walnuts get folded in at the end, and after about an hour in the oven, you’re left with a golden bundt cake.
The real magic happens with the glaze – butter, cream, and brown sugar cooked together until glossy, then whisked with powdered sugar. Pour it over the cooled cake, top with more walnuts, and you’ve got something that looks as impressive as it tastes.RetryClaude can make mistakes. Please double-check responses.
Step by Step Guide to Making Pound Cake with Walnuts and Brown Sugar Glaze
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.
Walnut and Brown Sugar Glazed Pound Cake
- Total Time: 80 minutes
- Yield: Serves 12 1x
- Diet: Omnivore
Description
Tender, sour cream pound cake with a rich brown sugar glaze. Perfect with coffee, even better the next day!
Ingredients
- 1 cups (237 ml) unsalted butter, softened
- 1 cups (237 ml) packed light brown sugar
- 0.5 cups (118 ml) granulated sugar
- 2 large eggs
- 1 cups (128 g) all-purpose flour
- 1 cups (128 g) whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 0.25 teaspoon baking soda
- 1 cups (242 g) sour cream
- 1.5 teaspoons vanilla extract
- 1 cups (120 g) chopped walnuts
- 4 tablespoons unsalted butter
- 4 tablespoons (30 ml) heavy cream
- 0.5 cups (118 ml) packed light brown sugar
- 0.25-0.5 cups (32-64 g) confectioners’ sugar
- 0.5 teaspoon vanilla extract
- 0.5 teaspoon lemon juice
- Pinch of sea salt
Instructions
- Preheat oven to 350°F (180°C).
- Lightly grease a 9-cup bundt pan with butter or baking spray.
- 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.
- 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.
- 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.
- Place cooled cake on a serving platter.
- Drizzle with brown sugar glaze.
- Sprinkle with extra chopped walnuts and serve.
Notes
- For a more intense walnut flavor, toast the walnuts in a dry skillet over medium heat for 5-7 minutes before adding them to the batter.
- If you don’t have whole wheat pastry flour, you can substitute all-purpose flour. The cake will be slightly less dense.
- Store the pound cake, well-wrapped, at room temperature for up to 3 days or in the refrigerator for up to a week.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 40
- Sodium: 150
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 8
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 2
- Protein: 4
- Cholesterol: 70
Frequently Asked Questions
How do I keep the walnut and brown sugar glaze from hardening too fast?
Pour the glaze over the cake while it is still slightly warm so it spreads evenly before setting. If it thickens too quickly in the pan, add a teaspoon of cream and stir over low heat.
Should I toast the walnuts before adding them to the glaze?
Toasting the walnuts for 8 to 10 minutes in a 350F oven before adding them to the brown sugar glaze deepens their flavor noticeably.
Can I bake this pound cake in a bundt pan instead of a loaf pan?
Yes, a bundt pan works well and gives you more surface area for the glaze. Reduce baking time slightly and start checking for doneness about 10 minutes earlier than the recipe suggests.
This cake is fantastic. Thank you!