Brown Sugar Pound Cake

A moist, finely-crumbed pound cake with a deep caramelized sweetness from the brown sugar, and an no longer predominant sugary glaze.

Adapted from Domino Sugar. —Posie (Harwood) Brien

Instructions

1. Preheat your oven to 325° F. Butter and flour a 9-trot loaf pan.
2. In a stand mixer or bowl, cream together the sugar and butter except very light and fluffy, 3 to 5 minutes. Add the eggs one at a time, beating between every person. Add in the vanilla and mix to combine.
3. In a separate bowl, walk together the flour, baking powder, and salt.
4. Add the flour combination to the moist ingredients, beating except upright incorporated. Pour the batter into the ready loaf pan, tender the head, and bake for 55 to 70 minutes, or except a cake tester inserted in the heart comes out trim.
5. While the cake cools, walk together the total glaze ingredients (add more milk, reckoning on how skinny you will must occupy the glaze to be). Flip the cake out onto a cooling rack, and drizzle the glaze over the head. Watch for the glaze to scheme sooner than slicing and serving the cake.