Brown Butter Pound Cake
Ready In: 1 hr 25 mins
Serves: 12
Yields: 1 cake
Ingredients
- 1 1⁄8 cups butter, unsalted
- 2 cups cake flour (not self-rising, sift before measuring)
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup light brown sugar, packed
- 1⁄2 cup granulated sugar
- 4 eggs, large
- 1⁄2 teaspoon vanilla extract
- 1 teaspoon Bourbon (optional)
Directions
- Preheat oven to 325°F with rack in middle. Butter and lightly flour an 8 1/2- by 4 1/2-inch loaf pan.
- Heat butter in a 10-inch heavy skillet over medium heat until milk solids on bottom are a dark chocolate brown. Transfer to a shallow bowl and chill in freezer until just congealed, about 15 minutes.
- Whisk together flour, baking powder, and salt.
- Beat together brown butter and sugars with an electric mixer until fluffy, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in vanilla and then the bourbon (!). At low speed, mix in flour mixture until just incorporated.
- Transfer batter to pan, smoothing top, then rap pan on counter to settle batter. Bake until golden-brown and a wooden pick inserted into center comes out clean, 1 to 1 1/4 hours.
- Cool in pan 30 minutes, then invert cake onto a rack and cool completely, right side up, 1 hour.
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