Brown Butter Pound Cake
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
There's something magical about brown butter that transforms a classic pound cake into something truly special. This recipe has become my go to for entertaining because it comes together in just an hour from start to finish, and the ingredients are probably already sitting in your kitchen. The nutty, caramelized flavor of browned butter paired with a hint of espresso creates this incredible depth that keeps people asking for the recipe. Plus, the espresso powder contains beneficial antioxidants that add complexity without any bitterness. Best of all, you don't need any fancy equipment or techniques, just a bowl, a whisk, and a bit of patience while that butter works its magic.
Ella x
Ingredients
- 200 gbutter
- 400 ggranulated sugar
- 3 egglarge eggs
- 10 mLpure vanilla extract
- 500 gall-purpose flour
- 10 gsalt
- 20 gespresso powder
- 150 mLunsalted milk
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a 20cm round cake pan and line the bottom with parchment paper.
- 2
In a medium saucepan, melt the butter over medium heat. Continue cooking, stirring occasionally, until the butter turns golden brown and has a nutty aroma.
- 3
Remove the browned butter from the heat and slowly pour in the granulated sugar while whisking until well combined.
Tip: Be careful, as the mixture will bubble up and steam vigorously.
- 4
Whisk in the large eggs one at a time, followed by the pure vanilla extract.
- 5
In a large bowl, whisk together the all-purpose flour, salt, and espresso powder.
- 6
Add the dry ingredients to the wet ingredients and whisk until just combined.
- 7
Pour in the unsalted milk and whisk until the batter is smooth.
- 8
Pour the batter into the prepared cake pan and smooth the top.
- 9
Bake for 40 minutes, or until a toothpick inserted into the center comes out clean.
- 10
Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
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