Brown Butter Pound Cake Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
• Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
• Lift cake out of the loaf pan using the overhanging parchment paper. Place on a wire rack and cool completely before slicing, about 30 minutes.

Steps:

• In a medium light-colored skillet, melt 16 tablespoons (2 sticks) of the butter over medium-high heat. Cook, swirling the pan occasionally, until the milk solids are golden brown and the butter smells nutty, 4 to 6 minutes. Immediately transfer the butter to a large bowl (this will be for the cake batter); be sure to scrape out the browned bits from the bottom of the skillet. Wipe the skillet out and repeat the same process with the remaining 3 tablespoons butter. Transfer the butter to a medium bowl (this will be for the glaze). Set both bowls aside until the butter has solidified to the texture of softened butter.
• Preheat the oven to 350 degrees F. Butter a 4 1/2- by 8 1/2-inch loaf pan.
• To prepare the cake, whisk together the flour, baking powder and salt in a medium bowl and set aside. Add the granulated sugar to the 2 sticks of browned butter and beat the mixture with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition. Then add the vanilla bean seeds. Beat in the flour mixture just until combined. Transfer the batter to the prepared pan.
• Bake until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 60 to 70 minutes. Transfer the cake to a rack to cool for 20 minutes, then remove the cake from the pan and let cool completely.
• Add the cream cheese to the 3 tablespoons browned butter and beat with an electric mixer on medium until fluffy. Beat in the confectioners' sugar. Add enough milk to the mixture to make a thick but pourable glaze. Top the cooled cake with the glaze before slicing.

Steps:

• Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, about 2 minutes. Transfer the butter to a small bowl and refrigerate until slightly firm and creamy looking but not totally hardened, about 30 to 60 minutes. (It should be the texture of a softened stick of butter.)
• Heat oven to 350 degrees with a rack set in the center. Butter an 8-by-4-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides.
• Add the hazelnuts to the bowl of a food processor and pulse until finely ground. Add the flour and baking powder, and pulse to combine.
• Combine the chilled browned butter, sugar, lemon zest and salt in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and electric hand mixer. Mix on medium-high speed until light and fluffy, stopping the mixer once or twice to scrape down the sides of the bowl and paddle, about 5 minutes.
• Add the eggs one at time, completely mixing each egg in before adding the next.
• With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Stop the mixer occasionally to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Spoon the batter into the prepared pan, smooth the top, and bake until golden and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let the cake cool in the pan for about 15 minutes, then use the parchment paper to lift it out of the pan and onto a rack to cool completely.
• When the cake is cool, make the glaze: Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a bit more juice if necessary to make a pourable but opaque glaze. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing. Store the cake covered, at room temperature, for about 4 days.

Steps:

• In a small saucepan, add butter and melt over medium heat. Once the butter has fully melted, a white foam will begin to appear over the top of the butter.
• Watch carefully as the butter's color changes to brown and the smell of the butter becomes somewhat nutty.
• As soon as the butter is an amber brown color, remove from heat and cool in the refrigerator until the butter has become solid again (can take 1-2 hours so I sometimes do this the night before baking the cake).
• In your mixer bowl, add butter, oil or shortening, and cream cheese and beat for 2 minutes on high speed. Slowly add in sugar beat on high speed for an additional seven minutes until very pale yellow and fluffy. There is no leavening in this cake because we add ample air to this cake by having a very long creaming period.
• Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
• Add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
• Add flour into batter in two increments then add salt. Mix by hand just until incorporated. Be careful not to overbeat.
• Pour cake batter into prepared pan(s), and bake for 1 hour and 15 -20 minutes for bundt pan, 50-60 minutes for loaf pans, or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan(s) on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.
• Dust with powdered sugar and serve.

Steps:

• Preheat oven to 350°. Grease and flour two 5-3/4x3x2-in loaf pans., In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in lemon zest and extracts. In another bowl, whisk flour, salt and baking soda; add to creamed mixture alternately with sour cream, beating well after each addition., Transfer to prepared pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., In a small bowl, mix icing ingredients. Spoon over loaves. Freeze option: Do not make icing. Securely wrap cooled loaves in plastic wrap and foil, then freeze. To use, thaw at room temperature. Prepare icing as directed.

Steps:

• 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.
• 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.

Steps:

• 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.

Steps:

• Place butter into a small light-colored saucepan over medium heat. Cook, swirling pan frequently, until brown bits form on the bottom of the pan, and the butter begins to smell nutty, about 10 minutes. Immediately pour butter into a large mixing bowl, and allow to cool slightly.
• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a mini Bundt® pan.
• Whisk together flour, salt, and nutmeg in a small bowl.
• Add brown sugar and white sugar to the bowl with brown butter. Mix butter and sugars together until thoroughly combined. Add in eggs, 1 at a time, mixing very well after each addition. Mix in vanilla. Add in half of the flour mixture, mixing until just combined. Add in sour cream, mixing until just combined. Add in remaining flour mixture, and mix until just combined. Fold in mini chocolate chips.
• Divide batter evenly between the mini Bundt® cavities.
• Place pan into the preheated oven and bake until the cakes spring back lightly when touched, 15 to 20 minutes. Allow cakes to cool in the pan for 5 minutes before removing to a wire rack to cool completely.