A fun fact about me, I have three obsessions. First, pound cake. I am always looking for that ultimate pound cake recipe. Second, a pillow. After all these years and buying dozens of pillows, I still have not found a perfect pillow for myself! Third, hair shampoo! There are very few shampoos on the market that I have not tried yet:) Still looking for that perfect shampoo and conditioner combo!!

This brown sugar pound cake recipe is one of the few recipes that I really like. I have made this recipe many times over the years and every time I love it. It is scrumptious and fairly mistake proof recipe. It is a perfect bite for any morning, afternoon/early evening coffee or tea break.

This pound cake has a beautiful colour, is moist, and not so sweet. I usually make a few batches at a time and freeze one for later. Keep in mind if you do wish to freeze, just cut the cake into slices and freeze in smaller portions, instead of freezing the entire loaf.

Ingredients:

• 1 1/2 Cup of all purpose flour
• 1 Teaspoon salt (make it 1/2 teaspoon if using salted butter)
• 1 Tablespoon baking powder
• 1 Cup of butter (your preference salted or not)
• 1 Cup of firmly pressed brown sugar
• 1/4 Cup granulated sugar
• 3 eggs
• 1/2 Cup of sour cream (or yogurt if you don’t have sour cream on hand)
• 2 Teaspoon vanilla

Mix and sift all dry ingredients and set it aside. In an electric mixer beat butter with brown and granulated sugar until light and fluffy about 5 minutes. Add one egg at the time and mix well together. Add sour cream (or yogurt) and vanilla and mix until fully incorporated. Turn your mixer on low speed and add the dry ingredients slowly. Mix for one minute on medium speed. Do not over mix.

Transfer the batter into a lightly greased loaf pan and bake at 350 fahrenheit for 45- 60 minutes depending on your oven and the size of your pan. Or once it is golden brown and a toothpick comes out clean if you poke through the middle. I like my cake with darker crust therefore I bake it 5-8 minutes longer.

I hope you try this recipe. Tag me on #roya_today if you do so.