Brown Butter Pound Cake
A delightful treat with nutty aroma and rich buttery flavor, perfect for gatherings or a cozy afternoon.
Ingredients
For the cake
- 1 cup unsalted butter Nutty and warm, this ingredient is key for achieving a moist texture.
- 1 3/4 cups all-purpose flour This provides the structure and body to our cake.
- 1 teaspoon baking powder A crucial leavening agent that helps the cake rise perfectly.
- 1 teaspoon kosher salt Enhances flavors and balances sweetness.
- 1/2 cup packed light brown sugar Adds a lovely caramel note and moisture.
- 1/2 cup granulated sugar Provides sweetness and helps create a light texture.
- 2 large eggs Contributes to cake's structure and richness.
- 1 teaspoon pure vanilla extract For an aromatic touch.
- 3/4 cup whole milk Ensures a tender crumb and moist finish.
For the frosting
- 1/2 cup unsalted butter Brown again for extra flavor.
- 1 1/2 cups confectioners' sugar Provides sweetness and smoothness.
- 1/4 teaspoon kosher salt Just a hint to balance sweetness.
- 2 tablespoons heavy cream Adds creaminess to the frosting.
- 1 teaspoon pure vanilla extract To tie the flavors together.
Instructions
Preparation
- Brown the butter in a medium skillet over medium heat for 5-7 minutes until it turns golden brown.
- Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with cooking spray.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and kosher salt.
- In a large bowl, combine the browned butter with light brown sugar and granulated sugar until fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually incorporate the dry ingredients to the wet mixture, alternating with whole milk, and mix until just combined.
Baking
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 1 hour, or until a tester inserted into the center comes out clean.
- Cool the cake in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Frosting
- Brown ½ cup of unsalted butter again until golden, then mix with confectioners' sugar, kosher salt, heavy cream, and vanilla extract until smooth.
- Once the cake is cooled completely, frost generously with the brown butter frosting.
Notes
For best results, ensure room temperature ingredients and do not overmix the batter. Serve with fresh berries or a scoop of vanilla ice cream.