Description
A dreamy pound cake made with nutty brown butter and tangy buttermilk, topped with a silky white glaze!
Perfect for celebrations or an afternoon treat with coffee.
Ingredients:
For the Pound Cake:
1 cup (2 sticks) unsalted butter
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup buttermilk, room temperature
2 tsp vanilla extract
For the White Glaze:
2 cups powdered sugar
2–3 tbsp milk (or buttermilk for extra tang)
1 tsp vanilla extract
Instructions:
Brown the Butter
Melt the butter in a saucepan over medium heat, stirring often. (5 minutes)
Continue cooking until it turns golden brown and smells nutty. Remove from heat and let cool. (10 minutes cooling)
Preheat & Prepare Pan
Preheat the oven to 325°F (163°C). (5 minutes)
Grease and flour a 10-inch Bundt or tube pan. (3 minutes)
Make the Batter
In a large bowl, beat the cooled brown butter and sugar until light and fluffy. (3 minutes)
Add eggs one at a time, mixing after each. (3 minutes)
In another bowl, whisk flour, baking powder, baking soda, and salt. (2 minutes)
Gradually add the dry ingredients to the butter mixture, alternating with buttermilk, starting and ending with dry. Stir in vanilla. (5 minutes)
Bake
Pour batter into the prepared pan and smooth the top. (2 minutes)
Bake for 70–80 minutes, or until a toothpick comes out clean. (1 hour 15 minutes)
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. (50 minutes)
Make the Glaze
In a bowl, whisk together powdered sugar, milk (or buttermilk), and vanilla until smooth and pourable. (3 minutes)
Drizzle generously over the cooled cake. (2 minutes)
Prep Time: 25 minutes | Baking Time: 1 hour 15 minutes | Total Time: 2 hours 30 minutes
Kcal: 460 kcal | Servings: 12
#BrownButterCake #ButtermilkPoundCake #GlazedDesserts #SweetIndulgence
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, browning the butter is crucial. Cook it over medium heat, stirring constantly, until the milk solids turn a deep amber and release a rich, nutty aroma. Pour it into a heatproof bowl immediately to stop cooking. Ensure all ingredients are at room temperature for proper emulsification. When adding the dry ingredients, mix only until just combined after each addition to avoid a tough cake. The bake time is long, so do not open the oven door before the 70-minute mark to prevent collapse.
Serving Suggestions
This cake is incredibly versatile. Serve thick slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. For a brunch, pair it with fresh berries and a dusting of powdered sugar. It also makes an elegant dessert when drizzled with a berry coulis or caramel sauce. Enjoy a slice with a cup of strong coffee, black tea, or a glass of cold milk.
How-to Summary
In summary: Brown and cool the butter. Prep your pan and preheat the oven. Cream the brown butter and sugar, then incorporate eggs. Alternate mixing dry ingredients with buttermilk, then add vanilla. Bake until a tester comes out clean. Cool completely before drizzling with a simple vanilla glaze.
Frequently Asked Questions
Can I use regular butter instead of browning it? Yes, but you will lose the deep, nutty flavor that defines this cake. Browning is highly recommended.
What if I don’t have buttermilk? Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.
Why did my cake sink in the middle? This is often due to underbaking, opening the oven door too early, or inaccurate oven temperature. Use an oven thermometer to verify heat.
Can I make this cake ahead of time? Absolutely. Bake and cool it completely, then wrap tightly in plastic wrap. It can be stored at room temperature for 2 days or frozen for up to 3 months. Glaze it the day you plan to serve.
My glaze is too thick/thin. How do I fix it? For a thinner glaze, add liquid 1/2 teaspoon at a time. For a thicker glaze, add more powdered sugar a tablespoon at a time until you reach the desired consistency.
Common Mistakes to Avoid
- Using cold ingredients, which can cause the batter to curdle and result in a dense texture.
- Over-mixing the batter once the flour is added, which develops gluten and makes the cake tough.
- Not properly greasing and flouring the Bundt pan, leading to the cake sticking.
- Pouring the glaze onto a warm cake, causing it to melt and absorb instead of creating a beautiful coating.
- Rushing the butter browning process; burnt butter will make the entire cake taste bitter.
Conclusion
This Brown Butter Buttermilk Pound Cake is a timeless, indulgent treat where simple techniques yield extraordinary flavor. The nutty depth of the brown butter paired with the tender crumb from buttermilk creates a dessert that feels both classic and special. By following the detailed steps and avoiding common pitfalls, you’ll create a stunning, glaze-topped cake perfect for any occasion. Its rich flavor and satisfying texture are sure to make it a requested favorite.