Desserts
Brown Butter Buttermilk Pound Cake
A dense, tender pound cake built on nutty browned butter and tangy buttermilk, finished with a whisper of vanilla glaze.
This is the pound cake my great-aunt made every Sunday, the one that made the whole kitchen smell like caramel before it even hit the oven. Browning the butter first adds a toasty depth that plain butter just can't match, and buttermilk keeps every slice moist for days.
Ingredients
- 1 cup unsalted butter, plus extra for the pan
- 3 cups cake flour, sifted
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 cups granulated sugar
- 6 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup powdered sugar
- 2-3 tablespoons milk, for glaze
Instructions
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1
Brown the butterMelt the butter in a light-colored saucepan over medium heat, swirling often, until it turns golden brown and smells nutty, about 6 minutes. Pour into a bowl and cool to room temperature but still liquid.
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2
Prep the pan and ovenPreheat the oven to 325°F and generously butter and flour a 10-inch tube pan, tapping out the excess.
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3
Whisk the dry ingredientsIn a medium bowl, whisk together the cake flour, baking powder, and salt; set aside.
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4
Cream butter and sugarBeat the browned butter and granulated sugar together on medium speed for 4-5 minutes until pale and fluffy, scraping the bowl often.
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5
Add eggs and dry ingredientsAdd the eggs one at a time, beating well after each, then alternate adding the flour mixture and buttermilk in three additions, mixing just until smooth. Stir in the vanilla.
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6
Bake low and slowPour the batter into the prepared pan and bake for 70-80 minutes, until a skewer inserted in the center comes out clean and the top springs back.
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7
Cool completelyCool the cake in the pan on a wire rack for 20 minutes, then invert onto the rack and let cool fully before glazing.
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8
Glaze and serveWhisk the powdered sugar with enough milk to make a pourable glaze and drizzle over the cooled cake before slicing.
Okra & Oak Tip
Room-temperature eggs and buttermilk blend far more evenly into browned butter, so pull them out at least an hour before you start.
Storage
Keep the cake wrapped tightly at room temperature for up to 4 days, or freeze whole or sliced for up to 2 months.
Frequently Asked Questions
Yes, any 10- to 12-cup bundt or tube pan works well; just watch the bake time since bundt pans can cook slightly faster.
This usually means the oven door was opened too early or the cake was underbaked, so test with a skewer at the earliest bake time before removing it.
Nutrition
Per serving. Values are estimates.
420
Calories
5g
Protein
56g
Carbs
19g
Fat
