Description
This butterscotch pound cake recipe is rich, moist, and packed with deep caramel flavor — perfect for holidays, family gatherings, or just a cozy weekend treat.
Ingredients
1 cup unsalted butter, softened
1 1/2 cups packed brown sugar
4 large eggs
2 tsp pure vanilla extract
2 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup sour cream (or Greek yogurt)
Instructions
1. Preheat your oven to 325°F (163°C) and grease a loaf or bundt pan.
2. In a large bowl, cream together butter and brown sugar until fluffy (about 5 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Mix in vanilla extract and sour cream.
5. In a separate bowl, whisk flour, baking powder, and salt.
6. Gradually add dry ingredients to wet mixture, mixing until just combined.
7. Pour batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then transfer to a wire rack.
10. Optional: drizzle with butterscotch glaze or dust with powdered sugar.
11. Slice and enjoy!
Notes
You can freeze this cake sliced for up to 3 months.
Try adding chopped pecans or a swirl of caramel to switch things up.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg