The Ultimate Brown Butter Pound Cake Recipe
My dear readers,
I am delighted to have the pleasure of sharing with you a delightful recipe for a Brown Butter Pound Cake. This cake is the epitome of British culinary excellence, and I assure you that it will leave you feeling joyful and satisfied.
As a chef specializing in British cuisine, I can confidently say that this recipe is one of my personal favorites. The richness and depth of flavor brought about by the browned butter makes this pound cake stand out from any traditional cake recipe.
The making of this cake is a true art, and in my recipe, I have created the perfect balance between sweet and savory flavors with hints of vanilla extract, bourbon, and light brown sugar.
If you are looking for an irresistible dessert recipe to add to your collection or simply for a delightful tea time treat, then look no further than my Brown Butter Pound Cake Recipe!
So, come with me on this culinary journey as we delve into the realm of buttery delights and create a cake that will steal your heart away.
Why You’ll Love This Recipe
Dear readers,
If you’re a fan of delicious cakes, then you won’t want to miss this Brown Butter Pound Cake recipe. Trust me; as a chef specialized in British cuisine, I have tasted many cakes – but this one is hard to beat.
First of all, the secret ingredient – brown butter- makes it even more irresistible. The nutty aroma and flavor of browned butter can instantly elevate any dessert recipe, and this pound cake is no exception. It adds richness and depth to the cake, creating a deliciously unique taste that will make you come back for seconds.
But wait; there’s more! This recipe has something for everyone, from the Bourbon lovers to those who prefer a fruitier flavor. You can enhance the aroma with Bourbon and serve this cake as a dessert option during weekend get-togethers with your friends or family.
Alternatively, if you are looking for a lighter flavor, then you may top the cake with fresh strawberry compote or glaze it with sweet vanilla icing. This versatility makes it an excellent choice for special occasions such as birthdays, weddings or festive game nights when everyone wants something sweet yet unique.
Last but not least, you’ll love that making this cake is so easy – it only requires simple ingredients like eggs, granulated sugar, light brown sugar, salt, baking powder, cake flour – and (of course) the Browned Butter Pound Cake Mix. The recipe has clear instructions which allow even novice bakers to achieve perfect loaves every time.
So what are you waiting for? Give this Brown Butter Pound Cake recipe try – let your taste buds be the final judge. I am confident that you will fall in love with this delightful dessert recipe and can’t wait to hear your thoughts!
Stay tuned for more scrumptious desserts and stay happy baking!
Warmest regards,
Your favorite British Chef
Ingredient List
Here are the ingredients you will need to make the Brown Butter Pound Cake recipe:
- 2 cups of cake flour
- 1/2 tsp of salt
- 2 tsp of baking powder
- 1 cup (225g) of unsalted butter, browned and cooled
- 1/2 cup (115g) of granulated sugar
- 1/2 cup (110g) of light brown sugar, packed
- 4 large eggs, at room temperature
- 1 tbsp of vanilla extract
- 1/3 cup (80ml) of bourbon
For the brown butter bundt cake, use the ingredients below:
- 4 sticks plus 2 tablespoons (450g) of unsalted butter, at room temperature
- 4 cups (500g) of all-purpose flour
- 4 tsp of baking powder
- 1 tsp of salt
- 2 cups (400g) of granulated sugar
- 5 large eggs, at room temperature
- 2 tbsp of vanilla extract
- Cinnamon swirl: 1/3 cup (75g) light brown sugar, packed; and 1 tsp ground cinnamon
- Bourbon glaze: â…” cup (150g) granulated sugar; and 1/4 cup (60ml) bourbon
To make the pound cake strawberry compote, prepare the following ingredients:
- Strawberries: 1 quart (500g).
- Sugar: 1/3 cup (65g).
- Lemon zest: From one lemon.
- Lemon juice: From one lemon.
Enjoy the simplicity and quality in every step with these premium ingredients!
The Recipe How-To
Now that we have all the ingredients ready for our Brown Butter Pound Cake, it’s time to get baking! Follow these simple steps to make your very own rich and flavorful cake.
Step 1: Brown the butter
First, we’re going to brown the butter. Take 2 cups of unsalted butter and place them in a saucepan over medium heat. Melt the butter slowly until it gets foamy, stirring continuously. Keep stirring until it turns brown (after about 5-7 minutes). When done, set aside to cool.
Step 2: Mix dry ingredients
Preheat the oven to 325 degrees F. In a separate bowl, whisk together 4 cups of cake flour, 4 tsp baking powder, and 1 tsp salt.
Step 3: Cream butter and sugar
In a mixer or using a handheld electric whisk, cream together the browned butter with 2 cups of granulated sugar and 1 cup of light brown sugar until it becomes pale in color and fluffy.
Step 4: Add eggs and vanilla extract
Add 8 large eggs (at room temperature), one at a time, mixing well after each addition. Make sure to scrape down the sides of the bowl with a spatula as needed. Stir in 2 tsp vanilla extract until well combined.
Step 5: Combine wet and dry ingredients
Gradually add the flour mixture into the butter mixture (in small portions), alternating with â…” cup whole milk. Always start with flour mixture and end with flour mixture. Mix slowly until they are just combined.
Step 6: Pour batter into pan
Grease a bundt pan or an inch loaf pan with butter or non-stick cooking spray, then sprinkle some flour over it. Spread batter smoothly over the prepared pan.
Step 7: Bake the cake
Bake the cake for 55-65 minutes. When it’s done, take it out of the oven and set aside to cool completely.
Step 8: Add butter glaze and strawberry compote
To give our Brown Butter Pound Cake a unique flavor, we’re going to drizzle a butter glaze over it. Melt 2 tablespoons of unsalted butter in a saucepan, add some bourbon (optional), and then â…“ cup of brown sugar. Cook for about 5 minutes or until the sugar has melted. When done, pour the mixture over the cooled cake.
Serve the cake with some fresh strawberry compote if desired. Enjoy your rich and delicious dessert!
Substitutions and Variations
When it comes to baking, there is always room for experimentation, and this Brown Butter Pound Cake Recipe is no exception! If you’re looking to mix things up, there are a few ways you can tweak the recipe without compromising the integrity of the cake.
Flour: While cake flour is preferred for this recipe, you can substitute all-purpose flour in equal parts if that’s all you have on hand. Just keep in mind that using all-purpose flour will result in a slightly denser pound cake.
Sugar: Instead of using granulated and brown sugar, you could experiment with different types of sweeteners. Try swapping out some of the sugar for honey or maple syrup to add a touch of sweetness and depth to the flavor profile.
Butter: The use of browned butter as the main flavor agent gives this pound cake its unique nutty taste. However, if you don’t have unsalted butter on hand or would prefer not to brown your butter, you can still make a delicious butter pound cake by simply melting the butter (either unsalted or salted) and using it at room temperature.
Add-Ins: If you want to jazz up your pound cake and add some texture, consider adding chopped nuts like pecans or walnuts into the batter. You could also add dried fruit like cranberries or raisins for an extra burst of flavor.
Glaze: This recipe calls for a simple butter glaze made with powdered sugar and milk, but feel free to experiment with different types of glazes. A bourbon glaze would complement the rich flavors of the brown butter well. Or, try making a strawberry compote to serve alongside the pound cake for a fruity twist.
By experimenting with these substitutions and variations, you’ll be able to take this delicious dessert recipe and make it your own!
Serving and Pairing
My dear friends, a brown butter pound cake is a truly indulgent and rich treat that will satisfy your sweet cravings. It’s versatile and can be served in various ways. Here are some of my recommendations for serving and pairing this delightful dessert.
Firstly, I recommend slicing the cake into thick pieces and serving it with fresh strawberries or a homemade strawberry compote. The tartness of the fruit will cut through the richness of the cake, leaving you with a perfectly balanced taste.
Secondly, for those of you that enjoy a bit of decadence, try pairing your pound cake with a drizzle of bourbon-infused butter glaze. This addition will elevate the flavors in your mouth to new heights!
Thirdly, if you prefer something savory to balance out the sweetness, spread some softened cream cheese on top of your cake slice. This adds a tangy flavor to complement its sweetness.
Lastly, for those who love caramel flavors, mix some brown sugar and unsalted butter until smooth and then drizzle it over every slice of cake. There’s nothing quite like warm, buttery brown sugar running down your fingertips as you savor each bite.
For an exciting twist on the classic recipe, put together a cinnamon swirl version for friend gatherings or family occasions. You can do this easily by mixing together cinnamon sugar to create layers within the batter before baking.
No matter how you serve and pair it, this brown butter pound cake is sure to impress. Have fun experimenting with flavors to see what combinations work best for your palate. Desserts always bring people together and create amazing memories that last a lifetime!
Make-Ahead, Storing and Reheating
Dear reader, the Brown Butter Pound Cake Recipe can be easily stored or reheated to enjoy for an extended period. This recipe is a great choice for dessert enthusiasts who crave classic and comforting flavors with a hint of twist.
When it comes to making ahead, you can bake the cake in a buttered and floured bundt pan one day before serving. Once it has completely cooled down, wrap it tightly in plastic wrap, and store at room temperature. The cake can be prepared up to three days in advance, but ensure that it is stored correctly to avoid drying out.
Storing is straightforward when it comes to pound cakes. Wrap the cake in plastic wrap and keep it at room temperature until you are ready to serve. However, suppose you are planning on keeping it for an extended period or freezing. In that case, it is best to slice the cake into portions, wrap each piece individually with plastic wrap or aluminum foil, and store them in an airtight container in the freezer. You can keep it frozen up to a month. When ready to serve or reheat, place the wrapped cake in the fridge overnight to defrost.
Reheating is where this recipe truly shines. Simply put your slices of brown butter pound cake on a baking sheet and pop them into an oven preheated to 325°F until heated through or microwave for quick results (around 20-30 seconds per slice). To add extra flair before serving, top with caramelized like fruits or whipped cream or pour over additional browned butter glaze.
In conclusion, make-ahead or storing is effortless with Brown Butter Pound Cake Recipe because of its texture versatility. With tips and guidance for reheating and improving presentation, this recipe makes for an excellent choice to impress your guests or enjoy as sweet treats on different occasions.
Tips for Perfect Results
When making a Brown Butter Pound Cake, it’s essential to pay attention to small details that can make a big difference in achieving the perfect result. Here are some tips to consider when making this delicious dessert:
First, make sure to brown the butter correctly. Do not overheat it, or you might end up burning it, leading to a bitter taste in the cake. When browning the butter, keep an eye on it and swirl the pan occasionally to ensure even browning.
Secondly, measure the ingredients accurately. This recipe requires precise measurements of ingredients for the cake to come out perfectly. Use high-quality ingredients and measure them with proper equipment.
Thirdly, use room temperature eggs and butter. When baking, it is important to allow certain ingredients to reach room temperature before using them in a recipe. Using cold eggs and butter can negatively affect the texture of the cake.
Fourthly, mix the batter gently but thoroughly. Overmixing could cause your cake to be dense and chewy. Mix only until you can no longer see any white streaks of flour.
Fifthly, preheat your oven properly. A well-preheated oven is essential for even baking of your cake.
Sixthly, select a bundt pan that has been coated with non-stick spray or lightly buttered and floured. This will ensure that your cake releases smoothly from the pan.
Lastly, allow the cake to cool completely before serving or decorating it with any type of icing or glaze. Cutting into a warm cake can cause it to stick and fall apart.
By following these simple tips, you’ll set yourself up for success in making an absolutely delicious Brown Butter Pound Cake every time!
FAQ
As you prepare to make this delicious brown butter pound cake, you may have some questions about the ingredients or the process. Below are some frequently asked questions along with helpful answers that will guide you through making the perfect dessert.
What makes a pound cake turn brown?
Have you noticed your cake looking overly brown? This could be caused by overcooking, high oven temperature or an excessive amount of sugar used in the recipe. If you encounter this problem, you can easily remedy it by covering the top with tin foil.
What does brown butter do in baking?
One cooking technique that can elevate the taste of various dishes is browning butter. This method imparts a delicate yet distinct nutty essence to baked treats such as chocolate chip cookies and creamy sauces. When drenched over roasted vegetables or integrated into a cake frosting or pie crust, it infuses an opulent and indulgent flavor.
What is the difference between butter cake and pound cake?
Creamed cakes are known for their light texture and increased volume, which sets them apart from pound cakes. Initially, pound cakes were made with one pound of butter, sugar, eggs, and flour, making them denser than creamed cakes.
Why is my pound cake not moist?
When a cake turns out to be too dry, it may have been in the oven for too long or had too much flour added to the mix. Additionally, if there wasn’t enough butter or sugar in the recipe, the cake could also end up being dry. In order to fix this issue, one can attempt to lower the oven temperature or take the cake out sooner than recommended in the recipe.
Bottom Line
In conclusion, this brown butter pound cake recipe is the perfect addition to any dessert table. With its rich flavor and moist texture, it’s sure to impress your guests and leave them asking for more. From the rich taste of browned butter to the subtle sweetness of vanilla extract, this cake has it all.
Not only is this recipe easy to follow, but it also allows for substitutions and variations depending on your preferences. Whether you want to add a cinnamon swirl or a sweet bourbon glaze on top, this cake can be customized to fit your tastes.
Whether you’re a beginner baker or someone who loves experimenting with dessert recipes, this brown butter pound cake is a must-try. Serve it with a dollop of whipped cream and some fresh strawberries or pair it with a warm cup of tea for the ultimate indulgence.
So go ahead and make this delicious cake today! Trust me, once you take that first bite, you’ll be hooked.
Brown Butter Pound Cake Recipe
Ingredients
- 1 1/8 cups butter, unsalted
- 2 cups cake flour (not self-rising, sift before measuring)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 4 eggs, large
- 1/2 teaspoon vanilla extract
- 1 teaspoon Bourbon (optional)
Instructions
- Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
- 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.
- Whisk together flour, baking powder, and salt.
- 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.
- 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.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.