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sweet potato pound cake

Brown Sugar Sweet Potato Pound Cake with Brown Sugar Glaze

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  • Author: Johnnie May McDonald
  • Total Time: 1 hr 20 min
  • Yield: 10-12 slices 1x
  • Diet: Kosher

Description

This Brown Sugar Sweet Potato Pound Cake is a Southern classic made with simple pantry ingredients, rich butter, and naturally sweet potato puree. Moist, tender, and full of warm spices, it’s perfect for family gatherings, Sunday brunch, or a cozy treat any day. Topped with a luscious Brown Sugar Glaze, each slice is buttery, sweet, and irresistibly comforting. Easy to bake, full of flavor, and infused with Southern charm, this pound cake is sure to become a new family favorite.

Ingredients

Units Scale

Sweet Potato Pound Cake Ingredients

  • 1 3/4 cups (255g) all-purpose flour (scoop and level to measure)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp pumpkin spice mix
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 3/4 cup brown sugar
  • 3/4 cup white sugar
  • 1/2 cup vegetable oil
  • 1/2 cup melted butter, completely cooled
  • 4 large eggs
  • 1 (15 oz) can sweet potato puree
  • 1 tsp vanilla extract

Brown Sugar Glaze Ingredients

  • 1/2 cup brown sugar (light or dark)
  • 1/4 cup unsalted butter
  • 2 tablespoons milk (or heavy cream for extra richness)
  • 1/2 teaspoon vanilla extract
  • Pinch of kosher salt

Instructions

Sweet Potato Pound Cake Directions

  1. Preheat your oven to 350°F and grease and flour your loaf pan. Set it aside so it’s ready when your batter is mixed.

  2. In a medium bowl, combine the dry ingredients: all-purpose flour, cinnamon, nutmeg, pumpkin spice mix, baking powder, baking soda, and kosher salt. Whisk to evenly distribute leavening and spices.

  3. In a separate large bowl, whip together the sugars, vegetable oil, cooled melted butter, and sweet potato puree until smooth and well combined. This adds moisture, richness, and tenderness to the cake.

  4. Gently fold the dry ingredients into the wet ingredients just until no flour streaks remain. Avoid overmixing to keep the cake tender.

  5. Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.

  6. Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean. Do not overbake, or the cake may dry out.

  7. Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to finish cooling.

  8. Slice and serve warm. Enjoy it plain, with tea or coffee, or a scoop of vanilla ice cream for a classic Southern treat.

Directions for the Brown Sugar Glaze

    1. In a small saucepan over medium heat, melt the butter.
    2. Add the brown sugar and whisk until fully combined and smooth.
    3. Stir in the milk, vanilla extract, and a pinch of kosher salt. Cook for 1–2 minutes until slightly thickened.
    4. Remove from heat and let the glaze cool for 1–2 minutes before drizzling over the cooled or slightly warm pound cake.
    5. Serve immediately or let the glaze set slightly before slicing the cake.

Notes

Suggested Notes for Brown Sugar Sweet Potato Pound Cake

  1. Moisture Tip: Using both butter and vegetable oil keeps this cake extra moist and tender for days.

  2. Sweet Potato Tip: Organic sweet potato puree from Farmer’s Market Foods gives smooth, consistent results. Homemade puree works beautifully, too.

  3. Spice Tip: Whisk spices and flour together to evenly distribute flavor; this ensures every bite is perfectly spiced.

  4. Mixing Tip: Fold dry ingredients gently into wet ingredients. Overmixing can make the cake dense.

  5. Baking Tip: Oven temperatures vary. Start checking at 40 minutes. The toothpick should come out clean, but the cake should still feel slightly soft in the center.

  6. Cooling Tip: Let the cake cool in the pan for 10 minutes before transferring to a wire rack. This prevents breakage.

  7. Serving Tip: Serve warm for the best aroma and flavor. Pair with tea, coffee, or a scoop of ice cream.

  8. Storage Tip: Store in an airtight container at room temperature for 2–3 days, or freeze for longer storage.

  9. Flavor Variations: Add a handful of toasted pecans, a light glaze, or a sprinkle of cinnamon sugar for a Southern twist.

  10. Storytelling Note: This cake is a Southern classic, perfect for family gatherings, church events, or cozy Sunday afternoons.

  11. Pantry-friendly: This glaze uses simple ingredients you likely have on hand.

  12. Consistency tip: For a thicker glaze, cook 30–60 seconds longer; for a thinner glaze, add a little more milk.

  13. Flavor tip: The pinch of kosher salt balances the sweetness and enhances the buttery flavor.

  14. Serving tip: Drizzle generously for a glossy finish, or use sparingly to lightly coat the cake.

  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Dessert / Cake / Pound Cake
  • Method: Baking
  • Cuisine: Southern / American

Nutrition

  • Serving Size: 143 g
  • Calories: 465 kcal
  • Sugar: 31.7g
  • Sodium: 165mg
  • Fat: 23.4 g
  • Saturated Fat: 8.1g
  • Unsaturated Fat: 15.2g
  • Trans Fat: 0.4g
  • Carbohydrates: 58.8g
  • Fiber: 2.2g
  • Protein: 6.1g
  • Cholesterol: 99mg

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Find it online: https://organicallyjae.com/brown-sugar-sweet-potato-pound-cake/