This Brown Butter Pound Cake is rich and moist on the inside, and crisp and toasty along the edges. The browned butter adds a great distinct flavor.
Ingredients
- 1 cup unsalted butter
- 2 cups all-purpose flour
- 1 cup sugar
- 4 large eggs at room temperature
- 1 and 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup plus 2 tablespoons milk, room temperature
- 1 tsp vanilla extract
- 1/4 cup walnuts, chopped
Instructions
- On a medium pan over medium heat, melt the butter. Continue to cook over low heat, stirring often, until the butter turns into a golden syrup with some brown bites emerging at the bottom. Turn off heat and transfer the browned butter (including the brown bits) into a cup. Allow to cool and set at room temperature for at least 2 hours.
- Preheat oven to 350 F. Grease a 9×5 loaf pan. On a mixing bowl, use an electric mixer to beat the butter until it is fluffy. Beat in the sugar. Beat in eggs, one at a time, beating well after each addition. Scrape the sides of the bowl as needed. Beat in the vanilla briefly.
- On another bowl, whisk together flour, baking powder and salt. Set aside.
- To the bowl with the egg mixture, alternately add the flour mixture and the milk. Begin with 1/3 of the flour, followed by 1/2 of the milk. Add another 1/3 of the flour and follow with the remaining 1/2 cup of milk. Add the remaining flour last. Stir the mixture after each addition just until the ingredient is incorporated. Fold in chopped walnuts.
- Pour the batter into the prepared loaf pan and bake at 350 f for 55-65 minutes. Loosely cover the top of the cake with foil during the last ten minutes of baking.
