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Brown Butter Pound Cake

Experience the magical flavor of this Brown Butter Pound Cake, a delightful dessert with a rich, nutty aroma, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 2 cups unsalted butter Use high-quality butter like Kerrygold for a richer flavor.
  • 3 cups granulated sugar This sweetens the cake and helps form its crust.
  • 6 large eggs, room temperature Ensure eggs are at room temperature to blend well.
  • 4 cups all-purpose flour Consider using King Arthur Flour for excellent results.
  • 2/3 cup whole milk, room temperature Crucial for achieving tender texture.
  • 1 teaspoon vanilla extract Use high-quality pure vanilla extract.

Method
 

Preparation
  1. Start by ensuring your butter and milk are at room temperature.
Step 1: Brown the Butter
  1. In a medium saucepan, melt the 2 cups of unsalted butter over medium-high heat, stirring frequently until it turns a chestnut brown, about 5-7 minutes.
Step 2: Chill the Butter
  1. Pour the browned butter into a heat-safe bowl and chill in the refrigerator for 2-3 hours until solid but still soft.
Step 3: Preheat the Oven
  1. Preheat your oven to 350°F (175°C) and prepare three 9x5 inch loaf pans by greasing and flouring them.
Step 4: Cream the Butter and Sugar
  1. In a stand mixer, combine the chilled brown butter and 3 cups of sugar. Beat until light and fluffy, about 3-5 minutes.
Step 5: Add the Eggs
  1. Incorporate the 6 large eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Step 6: Combine Dry Ingredients and Milk
  1. Gradually mix in the flour alternately with the milk, beginning and ending with the flour, mixing until just combined.
Step 7: Bake
  1. Divide the batter among the prepared pans and bake for 65-70 minutes, or until a toothpick inserted comes out clean.
Step 8: Cool
  1. Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely. Drizzle with additional browned butter if desired.

Notes

Store in an airtight container at room temperature for up to one week or refrigerate for up to two weeks. Can be frozen for up to 3 months.