Brown Butter Buttermilk Pound Cake

Brown Butter Buttermilk Pound Cake

Ingredients

For the Pound Cake:

1 cup (2 sticks) unsalted butter

2 ½ cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp baking soda

½ tsp salt

1 cup buttermilk, room temperature

2 tsp vanilla extract

For the White Glaze:

2 cups powdered sugar

2–3 tbsp milk (or buttermilk for extra tang)

1 tsp vanilla extract

Instructions

Brown the Butter

In a saucepan, melt butter over medium heat, stirring often.

Continue cooking until butter turns golden brown with a nutty aroma.

Remove from heat immediately and let cool to room temperature.

Preheat & Prepare Pan

Preheat oven to 325°F (163°C).

Grease and flour a 10-inch bundt or tube pan.

Make the Batter

In a large mixing bowl, beat cooled brown butter and sugar until fluffy.

Add eggs one at a time, mixing well after each.

In a separate bowl, whisk together flour, baking powder, baking soda, and salt.

Alternate adding the dry mixture and buttermilk into the butter mixture, beginning and ending with dry.

Stir in vanilla extract.

Bake

Pour batter into prepared pan and smooth the top.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

Make the Glaze

In a bowl, whisk powdered sugar, milk (or buttermilk), and vanilla until smooth and pourable.

Drizzle generously over cooled cake.