BROWN BUTTER POUND CAKE RECIPES
BROWNED BUTTER POUND CAKE RECIPE | LAND O’LAKES
Browning the butter for this classic pound cake gives it a nutty, buttery but not-to-sweet flavor while the mixing method creates a tender crumb.
Provided by Land O'Lakes
Categories Pound Brown Butter Sweet Baking Butter Dairy Cake Dessert
Total Time 0 minutes
Prep Time 30 minutes
Yield 10 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325°F. Grease and flour 8x4-inch loaf pan; set aside.
- Melt butter in 2-quart saucepan over medium heat. Cook, stirring constantly, 10-12 minutes or until butter solids in bottom of pan begin to turn deep golden brown. (Butter will get foamy and bubble.) Immediately remove from heat. Pour butter, including brown bits, into bowl. Set aside.
- Stir together flour, baking powder and salt in bowl; set aside.
- Combine brown sugar and sugar in another bowl. Add eggs, whipping cream and vanilla; beat with whisk until smooth. Add flour mixture; stir until well mixed. Stir in browned butter until just mixed.
- Spread batter evenly into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan. Cool completely.
Nutrition Facts : Calories 320 calories, FatContent 18 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 120 milligrams, SodiumContent 200 milligrams, CarbohydrateContent 35 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 5 grams
BROWN BUTTER POUND CAKE RECIPE | EPICURIOUS
Provided by Paul Grimes
Total Time 3 1/2 hr (includes cooling)
Cook Time 25 min
Yield Makes 1 (8 1/2- by 4 1/2-inch) loaf
Number Of Ingredients 8
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.
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BROWN-BUTTER POUNDCAKE RECIPE - NYT COOKING
This rich and nutty loaf is deeply flavorful and incredibly tender owing to plenty of brown butter and toasty hazelnuts. A thin layer of crackly lemon icing lightens and brightens it. Enjoy this cake with a cup of tea in the afternoon, or top it with cream and berries for a delicious dessert. Either way, you may find yourself sneaking a little slice every time you walk by the plate.
From cooking.nytimes.com
Reviews 4
Total Time 4 hours
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Reviews 4
Total Time 4 hours
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- 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.
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This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!
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Reviews 4.7
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Category Desserts, Cakes, Pound Cake Recipes
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Reviews 4.7
Total Time 1 hours 25 minutes
Category Desserts, Cakes, Pound Cake Recipes
Calories 459.8 calories per serving
- 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.
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I used this recipe to make my snowman cake this year. Added May 23: I've finally made this without using my snowman cake pan, and have added the instructions below the original recipe.
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Total Time 3 hours
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From food.com
Total Time 3 hours
Calories 588.9 per serving
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BROWN-BUTTER POUNDCAKE RECIPE - NYT COOKING
This rich and nutty loaf is deeply flavorful and incredibly tender owing to plenty of brown butter and toasty hazelnuts. A thin layer of crackly lemon icing lightens and brightens it. Enjoy this cake with a cup of tea in the afternoon, or top it with cream and berries for a delicious dessert. Either way, you may find yourself sneaking a little slice every time you walk by the plate.
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Total Time 4 hours
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Reviews 4
Total Time 4 hours
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- 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.
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Heart-healthy canola oil replaces a good bit of the butter traditionally used to make this dessert. Soaking a vanilla bean in the oil adds deep, rich flavor; you'll never miss the butter.
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Reviews 5
Total Time 1 hours 50 minutes
Calories 294 calories per serving
- To prepare glaze, melt 1 tablespoon butter in a small skillet over medium heat; cook 2 minutes or until lightly browned. Remove from heat. Add next 3 ingredients (through vanilla), stirring until smooth. Drizzle glaze over warm cake.
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ULTIMATE BUTTER POUND CAKE RECIPE | ALLRECIPES
This is a moist, rich, dense vanilla pound cake that looks beautiful and tastes heavenly. My family requests it often. The ingredients are simple and basic, and making it is a snap. It really is the ultimate served with strawberries and whipped cream!
From allrecipes.com
Reviews 4.7
Total Time 1 hours 25 minutes
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Calories 459.8 calories per serving
From allrecipes.com
Reviews 4.7
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Calories 459.8 calories per serving
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From food.com
Total Time 3 hours
Calories 588.9 per serving
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From foodnetwork.com
Reviews 4.1
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