Here’s a detailed recipe for Brown Butter Buttermilk Pound Cake — rich, moist, with a deep nutty flavor from the brown butter and a slight tang from the buttermilk. It’s perfect for any occasion!
Brown Butter Buttermilk Pound Cake
Ingredients:
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For the Brown Butter:
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1 cup (2 sticks) unsalted butter
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For the Cake:
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3 cups all-purpose flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp salt
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1 1/4 cups granulated sugar
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1/4 cup packed light brown sugar
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4 large eggs, at room temperature
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1 cup buttermilk, at room temperature
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2 tsp vanilla extract
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Instructions:
1. Brown the Butter:
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In a medium saucepan, melt the butter over medium heat.
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Continue cooking, swirling occasionally, until the butter foams, then turns a golden brown color with a nutty aroma. This should take about 5-7 minutes.
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Remove from heat and pour into a heatproof bowl. Let it cool slightly, but not solidify.
2. Prepare Oven & Pan:
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Preheat your oven to 325°F (163°C).
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Grease and flour a 10-inch bundt pan or two 9×5-inch loaf pans. Alternatively, use a non-stick spray with flour.
3. Dry Ingredients:
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In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
4. Mix Sugars & Eggs:
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In a large bowl, combine the granulated sugar and brown sugar.
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Add the eggs one at a time, beating well after each addition until the mixture is pale and thick.
5. Add Brown Butter:
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Slowly pour the warm (not hot) brown butter into the sugar-egg mixture, mixing continuously so the eggs don’t cook.
6. Add Buttermilk and Vanilla:
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Stir in the vanilla extract.
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Alternate adding the flour mixture and buttermilk in three parts, beginning and ending with the flour mixture.
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Mix just until combined after each addition; avoid overmixing.
7. Bake:
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Pour the batter evenly into the prepared pan(s).
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Bake for about 65-75 minutes (for bundt) or 50-60 minutes (for loaf pans), until a toothpick inserted in the center comes out clean or with just a few crumbs.
8. Cool & Serve:
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Let the cake cool in the pan for about 15 minutes.
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Then, invert it onto a wire rack to cool completely.
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Optional: dust with powdered sugar or drizzle with a simple glaze (powdered sugar + buttermilk).
Tips:
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Room temperature ingredients help create a smoother batter and better rise.
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Don’t rush browning the butter — that nutty flavor is key!
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For extra flavor, add a teaspoon of lemon zest or a handful of toasted nuts.