Brown Butter Pound Cake

Why You’ll Love This Recipe
Brown Butter Pound Cake is a rich, buttery twist on the classic pound cake, with deep, nutty notes from browned butter that add incredible flavor. This cake is perfectly dense, moist, and delicious on its own or topped with fresh fruit, whipped cream, or a drizzle of glaze. It’s an elegant yet simple dessert for brunch, tea time, or any special occasion.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

unsalted butter
all-purpose flour
baking powder
salt
granulated sugar
large eggs
vanilla extract
whole milk or heavy cream
powdered sugar (optional, for glaze)

directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, beat the granulated sugar and browned butter together until well combined.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Add the dry ingredients to the wet mixture alternately with the milk, mixing just until combined—do not overmix.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Dust with powdered sugar or drizzle with a simple glaze if desired.

Servings and timing

This recipe yields about 8-10 slices.
Preparation time: 20 minutes
Baking time: 50-60 minutes
Cooling time: 30 minutes
Total time: about 1 hour 50 minutes

Variations

Add a tablespoon of bourbon or rum for extra depth of flavor.
Fold in chopped nuts like pecans or walnuts for crunch.
Serve with a lemon or orange glaze for a citrus twist.
Top with macerated berries and whipped cream for an elegant dessert.

storage/reheating

Store pound cake tightly wrapped at room temperature for up to 3 days.
Refrigerate for up to 1 week.
Freeze for up to 2 months; thaw at room temperature before serving.
Warm slices in the microwave for 10-15 seconds for fresh-baked taste.

FAQs

Why brown the butter?
Browning butter adds a deep, nutty, caramel-like flavor that makes this pound cake stand out.

Can I use regular melted butter instead?
You can, but the browned butter really makes the flavor extra special.

Why is my pound cake dry?
Be careful not to overbake. Bake just until a toothpick comes out clean.

Can I make this in a bundt pan?
Yes! Just adjust the baking time and check for doneness with a toothpick.

Do I need a glaze?
No, this cake is delicious on its own, but a simple glaze or dusting of powdered sugar adds a nice touch.

Conclusion

Brown Butter Pound Cake is a simple yet luxurious dessert that elevates the classic with rich, nutty flavor. Perfectly dense, moist, and versatile, it’s a cake you’ll love sharing—or keeping all to yourself! Enjoy it plain, glazed, or dressed up with your favorite toppings for an unforgettable treat.

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