Brown Butter Pound Cake Recipe
This brown butter pound cake recipe brings a deep nutty note from slowly toasted butter and a soft tender crumb created by gentle mixing and careful baking.The flavor leans rich, warm, and slightly caramel like, balanced by sugar and a hint of vanilla. Cake flour lends a lighter texture, salt sharpens the taste, and beaten eggs give the loaf gentle lift.
Equipment
- Medium saucepan
- Stand mixer or handheld electric mixer
- Mixing bowls (2–3)
- Whisk
- Rubber spatula
- 9×5 inch loaf pan
- Parchment paper
- Fine-mesh strainer
Ingredients
- 1 cup 226 g unsalted European-style butter
- 2 cups 240 g cake flour
- 1 ½ tsp baking powder
- ½ tsp salt
- 1 cup 200 g granulated sugar
- 4 large eggs separated
- 2 tsp vanilla extract
Instructions
Brown the Butter
- Place the butter in a saucepan over medium heat. Let it melt and continue cooking until it foams, turns golden, and smells nutty (5–7 minutes). Remove from heat and cool 10 minutes. If desired, strain to remove dark milk solids.
Prep the Batter Base
- In a mixing bowl, whisk together cake flour, baking powder, and salt. In another bowl, beat the egg yolks with the sugar until pale and thick. Slowly mix in the cooled brown butter and vanilla.
Combine Dry and Wet
- Add the dry ingredients to the wet mixture in two additions, mixing gently until smooth. Do not over mix.
Beat Egg Whites and Fold
- In a clean bowl, beat egg whites to soft peaks. Gently fold the whipped whites into the batter with a spatula in 2–3 additions, keeping as much air as possible.
Bake
- Pour batter into a greased (and optionally parchment-lined) 9×5-inch loaf pan. Bake at 350°F (175°C) for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes, then transfer to a rack to cool completely.
Notes
Nutrition Facts Of Brown Butter Pound Cake Recipe
Calories: 330 | Fat: 19 g | Saturated Fat: 12 g | Carbohydrates: 34 g | Sugar: 19 g | Protein: 5 g | Fiber: 0.5 g | Sodium: 140 mg