Brown Butter Pound Cake – a delicious recipe with butter, cake flour, baking powder, salt, light brown sugar, granulated sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
2
Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
3
Whisk together flour, baking powder, and salt.
4
Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and then the bourbon (!). At low speed, mix in flour mixture until just incorporated.
5
Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
6
Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
1023
kcal
Calories
62
g
Fat
100
g
Carbs
20
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/8 cups butter, unsalted, 2 cups cake flour (not self-rising, sift before measuring), 1 teaspoon baking powder, 1/2 teaspoon salt, and more.
Yes, Brown Butter Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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