In a large bowl, beat the room temperature butter with a whisk or hand mixer until creamy. Then sift in the cake flour, salt, and baking powder. Fold the flour and butter together until it forms a thick paste and set aside for now.

In a separate bowl, mix together the eggs and brown sugar. Add the cream and vanilla, and mix until fully incorporated.

Add the egg mixture to the butter mixture in increments, folding in between each addition. Continue doing this until both mixtures are fully incorporated and smooth.

Prepare your pan by spreading a thin layer of butter and covering with flour, tapping out the excess. You can also line the pan with parchment paper instead if you prefer.

Pour or pipe the batter into the pan and use a silicone spatula to spread it so that there is more batter on the short sides of the pan, creating a bit of a valley in the middle. Pipe a line of butter down the middle. You can also cut a line down the middle using a knife dipped in oil. This will help the pound cake expand more beautifully in the oven.

Bake at 180°C/350°F for 45-55 minutes. The time will vary based on the size of your pan, so if you’re using a bigger pan, it may take longer. You can check if the pound cake is done by poking it with a skewer. If there are a few crumbs, it’s finished baking.

Allow the pound cake to cool on a cooling rack while still in the pan. Once warm to the touch, you can remove the pound cake from the pan and let it cool completely on the rack. Once cool, dust the top with powdered sugar, cut into slices, and the brown sugar pound cake is done! 完成です！