Brown Butter Pound Cake

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • For the cake:
  • 1 cup unsalted butter
  • 1 & 3/4 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla bean paste*
  • For the glaze:
  • 3 tablespoons unsalted butter
  • 3 ounces cream cheese, at room temperature
  • 1/4 cup confectioners’ sugar, sifted
  • 2 to 4 tablespoons warm milk
  1. Instructions
  2. For the glaze:
  3. Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.
  4. Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.
  5. Transfer the butter (including the browned bits) to a large mixing bowl. Set aside until the butter has solidified (about an hour).
  6. Preheat oven to 350°F. Grease a 9″x 5″ loaf pan.**
  7. Whisk together the flour, baking powder, and salt. Set aside.
  8. Add the sugar to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla bean paste.
  9. Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.
  10. Transfer the batter to the prepared pan, and spread evenly.
  11. Bake 1 hour to 1 hour and 10 minutes, or until the cake is golden brown and a pick inserted into the center comes out with moist crumbs.
  12. Cool the cake on a wire rack for 20 minutes. Then transfer the cake to a wire rack to cool completely.
  13. For the glaze:
  14. Repeat the browning process with the 3 tablespoons of butter.*** Place the butter (including the browned bits) in a medium bowl and allow to cool and solidify a bit (about an hour).
  15. Add the cream cheese to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add the confectioners’ sugar, and mix thoroughly.
  16. Add 2 tablespoons of milk, and mix well. Add more milk, a small amount at a time, until the glaze is thick but pourable.
  17. Top the cooled cake with the glaze.