Brown Butter Pound Cake

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Brown Butter Half-Pound Cake

Yield: 1 loaf

Author: Paige Sims

Prep time: 30 MinCook time: 1 HourInactive time: 20 MinTotal time: 1 H & 50 M

Nutty, sweet, and savory all in one. This brown butter (half) pound cake is moist and delicious all by itself, but is made even better with a thick brown butter frosting!

Ingredients

Brown Butter Pound Cake

• 1 C Butter, unsalted
• 1 C Sugar
• 1/4 C Brown Sugar
• 3 Eggs, room temperature
• 1/2 C Whole Milk, room temperature
• 1 1/2 C Flour
• 1/2 t Baking Powder
• 1/2 t Salt
• 1/2 t Nutmeg
• 1 t Vanilla
• 1/4 C Sour Cream, room temperature

Brown Butter Frosting

• 1/2 C Butter, unsalted
• 1 C Powdered Sugar
• Salt

Instructions

Get Ready

1. Preheat oven to 350 degrees
2. Line one loaf pan with parchment paper. See images below

Pound Cake

1. In a small saucepan, add the butter and heat until golden brown. See detailed instructions below
2. Pour browned butter into a shallow bowl and place in refrigerator until firm. Once solid, place butter on counter to soften to room temperature. Don't rush this step! The consistency of the butter is key for this recipe
3. Place softened butter in bowl of a stand mixer and cream for 2 minutes
4. Add sugar and brown sugar to mixer and cream until completely combined and slightly lightened in color - about 5 minutes
5. Slowly add in eggs one at a time, ensuring each is completed mixed in before adding the next. Add in vanilla. Scrap bottom and sides of bowl occasionally
6. In a separate bowl, whisk together flour, baking powder, salt, and nutmeg
7. With the mixer on the lowest speed, alternate adding the dry ingredients and milk. Mix until just combined.
8. Mix in sour cream on the lowest setting until just combined. Take care not to over-mix!
9. Pour batter into loaf pan and bake for about 50 minutes - a toothpick should come out with a few moist crumbs
10. Using the overhanging parchment paper, immediately remove from pan and cool on wire rack

Brown Butter Frosting

1. In a small saucepan, add the butter and heat until golden brown. See detailed instructions below
2. Let browned butter cool until no longer warm to the touch, whisk in powdered sugar and a pinch of salt to taste
3. Continue to cool frosting to your desired consistency before icing loaf

Notes

1. Browning butter can be tricky. I like to use a Le Cruset pan with a white interior so I can better watch the progress of my butter! After the butter melts it will start to foam. The foam will begin to subside and the color will start to turn golden brown when swirled. As soon as you see brown bits on the bottom of the pan, remove from heat to avoid scorching the butter.

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