This Brown Sugar Maple Pound Cake is my rich cream cheese pound cake sweetened with brown sugar and maple extract, topped with a maple glaze.If you see me eating a piece of cake for breakfast with my coffee, this will probably be it! No judgment here–you go right ahead and have your cake and eat it whenever you crave it! If you are as obsessed with maple-flavored desserts as I am right now, you will definitely want to check out my Maple Cinnamon Rolls and Chocolate Maple Cake, too! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Room Temperature Ingredients: I can’t stress enough that this cake needs to be made with room temperature ingredients (cream cheese, butter, eggs, buttermilk).This will ensure easier mixing and help achieve that perfect crumb.

Cream Cheese: I absolutely love how the cream cheese adds so much moisture and richness to the pound cake.Make sure it is at room temperature before starting this recipe.How To Soften Cream Cheese Quickly Warm Water Method: Place the wrapped block of cream cheese in a bowl of warm water for about 10-15 minutes.

Flip it over every few minutes or so.Microwave Method: Remove the cream cheese from its packaging and place it on a microwave-safe plate.Microwave it on low power in 15-20-second intervals until it reaches the desired softness.

Be careful not to overheat it,

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