Description
A moist, buttery sweet potato pound cake topped with brown butter glaze — pure comfort!
Ingredients
1 ¼ cups unsalted butter, room temperature
3 cups cake flour, measured then sifted
1 tsp baking powder
1 tsp ground cinnamon
1 tsp kosher salt
½ tsp baking soda
¼ tsp ground nutmeg
2 ½ cups granulated sugar
5 large eggs, room temperature
¾ cup sour cream, room temperature
1 cup mashed sweet potato (homemade preferred)
1 ½ tbsp pure vanilla extract
5 tbsp unsalted butter
2 tbsp honey
1 cup powdered sugar
2 tbsp milk
¼ tsp ground cinnamon
¼ tsp kosher salt
Instructions
Cream butter and sugar. Add eggs, sweet potato, sour cream, vanilla. Fold in dry ingredients. Bake at 350°F for 50–60 min. Cool. Brown butter for glaze, whisk in honey, sugar, milk. Drizzle on cooled cake.
Notes
Use real mashed sweet potato for richer flavor. Cool cake before glazing.
- Prep Time: 20 min
- Bake time: 50–60 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sweet potato pound cake