Brown Butter Pound Cake

Brown Butter Pound Cake


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.


  • 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


  1. 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.
  2. 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.
  3. On another bowl, whisk together flour, baking powder and salt. Set aside.
  4. 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.
  5. 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.