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Yields:
8 - 10 serving(s)
Prep Time:
15 mins
Total Time:
2 hrs 30 mins
Cal/Serv:
647
Looking for the secret ingredient to take classic pound cake to another level? Enter: brown butter. This addition might seem like a simple upgrade, but it makes a huge impact. If you're unfamiliar, browning butter means cooking butter until the milk solids start to brown and caramelize. This gives you an extra rich-tasting butter that is more fragrant, nutty, and even slightly sweet. Added to pound cake, it gives an overall more complex flavor that is richer and deeper. The frosting isn’t necessarily needed, but takes the brown butter flavor into dessert or decadent-breakfast territory.
If you’ve never browned butter before, it can sound intimidating, but it’s really so simple. It requires some babysitting, but as long as you’re patient and cook the butter slowly over a relatively low heat, it will turn out just fine. And when I say slowly, keep in mind that it only takes a total of about 8 minutes.
If you want to get ahead, the brown butter can be made and stored in an airtight container for up to 1 week. Just bring the brown butter to room temperature before using in the pound cake, or slowly melt it back down for the frosting.
Did you try making this recipe? Let us know what you think in the comments below!
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Ingredients
Pound Cake
- 1 cup
(2 sticks) unsalted butter
Cooking spray
- 1 3/4 cups
(210 g.) all-purpose flour
- 1 tsp.
baking powder
- 1 tsp.
kosher salt
- 1/2 cup
(107 g.) packed light brown sugar
- 1/2 cup
(100 g.) granulated sugar
- 2
large eggs
- 1 tsp.
pure vanilla extract
- 3/4 cup
whole milk
Frosting
- 1/2 cup
(1 stick) unsalted butter
- 1 1/2 cups
(170 g.) confectioners' sugar
- 1/4 tsp.
kosher salt
- 2 Tbsp.
heavy cream
- 1 tsp.
pure vanilla extract
Directions
Pound Cake
- Step 1 In a medium skillet over medium heat, melt butter. Reduce heat to medium-low and continue to cook, stirring often and watching closely, until butter simmers and foams, then starts to turn golden brown, 5 to 7 minutes.
- Step 2Immediately pour butter into a large heatproof bowl, scraping browned bits from bottom of skillet into bowl. Let cool to room temperature, then refrigerate until butter is thickened but not solid, 10 to 20 minutes.
- Step 3Arrange a rack in center of oven; preheat to 350°. Grease a 9" x 5" loaf pan with cooking spray.
- Step 4 In a medium bowl, whisk flour, baking powder, and salt.
- Step 5To bowl with brown butter, add brown sugar and granulated sugar. Using a handheld mixer on medium-high speed, beat until light and fluffy. Add eggs, one at a time, beating to blend after each addition. Beat in vanilla. Add dry ingredients and beat on medium-low speed until a just few dry streaks remain. Beat in milk until just combined. Pour batter into prepared pan; smooth top.
- Step 6Bake cake until a tester inserted into the center comes out clean, about 1 hour. Transfer to a wire rack and let cool.
Frosting
- Step 1In a medium skillet over medium heat, melt butter. Reduce heat to medium-low and continue to cook, stirring often and watching closely, until butter simmers and foams, then starts to turn golden brown, 5 to 7 minutes.
- Step 2 Immediately pour butter into a large heatproof bowl, scraping browned bits from bottom of skillet into bowl. Let cool slightly.
- Step 3Whisk in confectioners’ sugar and salt until smooth. Add cream and vanilla; whisk until combined. Spread frosting over cake.
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