Classic Brown Butter Pound Cake
This Classic Brown Butter Pound Cake elevates a beloved dessert with the rich, nutty notes of browned butter, resulting in an incredibly moist and tender crumb with a golden crust.
For 10 servings
Begin by browning the butter: In a light-colored saucepan, melt the 1 ½ cups unsalted butter over medium heat. Continue to cook, stirring occasionally, until the butter foams, then subsides, and the milk solids at the bottom turn golden brown and smell nutty. Immediately pour the browned butter into a heatproof bowl to stop cooking and let it cool completely to room temperature, then chill in the refrigerator until it is solid but still pliable (like softened butter). This may take 1-2 hours.
Preheat your oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan, ensuring all crevices are coated. Tap out any excess flour.
In a large mixing bowl, using an electric mixer on medium speed, cream the chilled, browned butter (which should now be softened) and granulated sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes. Scrape down the sides of the bowl as needed.
Add the eggs one at a time, beating well after each addition until fully incorporated. The mixture may look slightly curdled at first, but continue beating until smooth. Stir in the vanilla extract.
In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix, as this can lead to a tough cake. A few streaks of flour are acceptable.
Pour the batter evenly into the prepared loaf pan. Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The top should be golden brown and spring back when lightly touched.
Remove the cake from the oven and let it cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and allows it to set.
Optional Glaze: Once the cake is completely cool, whisk together the powdered sugar and milk in a small bowl until smooth. Drizzle the glaze over the top of the cake, allowing it to drip down the sides. Let the glaze set before slicing and serving.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Room Temperature Ingredients: Ensure your eggs are at room temperature. This helps them emulsify better with the butter and sugar, creating a smoother batter and a finer crumb.
- 2Don't Overmix: Once you add the flour, mix only until just combined. Overmixing develops gluten, leading to a tough, dry cake.
- 3Proper Pan Prep: Thoroughly grease and flour your loaf pan. For extra insurance, you can line the bottom with parchment paper, leaving an overhang on the sides to easily lift the cake out.
- 4Cool Completely: Allow the cake to cool fully on a wire rack before slicing. Slicing too early can cause the cake to crumble and lose its structural integrity.
Adapt it for your goals.
Citrus Zest
Add 1 tablespoon of fresh lemon or orange zest to the sugar before creaming with the butter for a bright, aromatic lift.
Nutty CrunchNutty Crunch
Fold in ½ cup of chopped toasted pecans or walnuts with the dry ingredients for added texture and flavor.
Chocolate SwirlChocolate Swirl
Melt ¼ cup of dark chocolate chips and swirl it into the batter just before baking for a rich chocolate ribbon throughout the cake.
Why this is on our healthy list.
Energy Boost
Provides a quick source of energy from carbohydrates and fats, ideal for a pick-me-up or a treat.
Mood Enhancer
The comforting flavors and textures of a homemade pound cake can contribute to a sense of well-being and satisfaction.
Source of Selenium
Eggs, a key ingredient, are a good source of selenium, an important antioxidant that supports immune function.
Frequently asked questions
Browning the butter toasts the milk solids, creating a rich, nutty, caramel-like flavor (often described as 'nutty' or 'toffee-like') that adds incredible depth and complexity to the pound cake, distinguishing it from a standard recipe.
