Brown Butter Pound Cake
A rich and decadent pound cake made with browned butter, giving it a deep nutty flavor. This classic cake combines cake flour, brown sugar, and vanilla for a moist, tender crumb.
Ingredients
- •2¼ sticks unsalted butter
- •2 cups sifted cake flour
- •1 teaspoon baking powder
- •½ teaspoon salt
- •½ cup light brown sugar
- •½ cup granulated sugar
- •4 large eggs
- •½ teaspoon vanilla extract
Cooking Instructions
- 1.
Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2-by 4 1/2-inch loaf pan.
5 min
- 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.
20 min
- 3.
Whisk together flour, baking powder, and salt.
3 min
- 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.
8 min
- 5.
At low speed, mix in flour mixture until just incorporated.
3 min
- 6.
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. Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
135 min
