This post may contain affiliate links. Please read our disclosure policy.
This Brown Sugar Pound Cake is hands-down, beyond any doubt, the best pound cake I have ever tasted. My friend Sandra brought it to a party last month and I LOVED it. I asked her for the recipe after the first bite and she was nice enough to send me the link the very next day.
I played with the recipe over the past couple weeks and I’m thrilled with the gluten free version; it tastes every single bit as amazing as the original. Whether you need a traditional dessert or a gluten free version, this cake is 100% guaranteed to impress.
I made this cake for a Christmas party last weekend and it was a huge hit. I saved a slice for my breakfast the next morning and I’m not even kidding, I have missed this cake every morning since. If the #cakeforbreakfasteverydaydiet was really an option, I’d be all over that.
COOK’S NOTE: This recipe works perfectly with a 12 cup bundt pan. My bundt pan holds 10 cups, so I divided the extra batter between 4 miniature bundt cake pans. I filled each one with about 1/3 cup of the batter. The baking time for the mini bundt cakes was 35 minutes.
Check out all of the Gluten Free Dessert Recipes on this website!
Brown Sugar Pound Cake
Ingredients
- 1½ cups butter room temperature
- 5 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour*
- 2 cups light brown sugar
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup milk
- 8 ounces toffee bits
- 1 cup Pecans chopped, optional
Topping
- Caramel Glaze Recipe
*Gluten-Free Alternative
- 1¾ cups brown rice flour
- 1 cup tapioca starch
- ½ cup potato starch
- 1½ teaspoons xanthan gum
Instructions
- Preheat the oven to 325°F. Generously grease and flour a 12 cup bundt pan. Place the butter and the sugars in a mixing bowl and beat with a mixer until fluffy. Add the vanilla and then the eggs, one at a time, beating well between each addition.
- Stir together the flours, salt, and baking powder in a medium size bowl. Add half of the dry ingredients to the mixer and beat to combine. Add the milk slowly, while continuing to mix the batter. Add the remaining flour and beat just until combined. Stir in the toffee bits and pecans, if desired.
- Spoon the batter into the prepared pan and bake for 65-70 minutes, until a toothpick comes out clean. Cool the cake in the pan for at least 30 minutes, before removing it from the pan. Let it finish cooling completely over a wire rack. Spoon warm Caramel Glaze over the cooled cake. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 12/12/14 – recipe notes and photos updated 6/20/22}
recipe adapted from and with thanks to Taste of The South’s Southern Cakes Magazine via Lady Behind The Curtain
So gorgeous Mary! I can't WAIT to try this recipe. Soon, very soon 🙂 The glaze is out of this world! Love it all.
Wish I had a piece right now with this cup of coffee I'm sipping on! It sounds so delicious. Brown Sugar anything…..YUM!! Pinning it!!
This recipe looks great. I have an old recipe made with regular gluten-flour that made the best pound cake – I miss it, since going gluten-free & look forward to trying this recipe. NOTE: Please correct your spelling of "xanthan" gum (not xantham).
Thanks for catching the typo! I hate when that happens. I hope you love the cake every bit as much as we do.
Stunning! The pound cake, the glaze – this is a show-stopper! Pinned!
I made this cake yesterday and it is wonderful! I didn't have any milk , but I had heavy cream. So I used the cream and it was super moist!
Dying to try this cake. And such gorgeous shots! That light!!
Yum this look truly delicious! What beautiful photos as well!
xx Hannah
Oh, Mary ~~ you have the best recipes on FB!!! Thank you!!