ULTIMATE BUTTER POUND CAKE
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!
Provided by LisaK
Categories Desserts Cakes Pound Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang over 2 sides.
- Combine butter, white sugar, brown sugar, vanilla extract, baking powder, and salt in a large bowl; beat with an electric mixer until fluffy. Beat in flour. Beat in eggs one at a time, scraping the bowl after each addition. Pour batter into a 9x5-inch loaf pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
- 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.
Nutrition Facts : Calories 459.8 calories, Carbohydrate 51.4 g, Cholesterol 154 mg, Fat 25.8 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 15.4 g, Sodium 246.5 mg, Sugar 30.4 g
BROWNED BUTTER POUND CAKE
The pound cake is the underdog of the dessert world. It's not flashy. It's old-fashioned. It's simple. But I implore you to take a closer look. If you give it a chance, the pound cake will never disappoint. This cake gets a flavor boost from browned butter, the aromatic liquid you get when you melt butter and cook it until the milk solids have turned golden brown and the butter smells nutty. It's heavenly stuff and makes this pound cake even better.
Provided by Samantha Seneviratne
Categories dessert
Time 2h50m
Yield 12 servings
Number Of Ingredients 10
Steps:
- In a medium light-colored skillet, melt 16 tablespoons (2 sticks) of the butter over medium-high heat. Cook, swirling the pan occasionally, until the milk solids are golden brown and the butter smells nutty, 4 to 6 minutes. Immediately transfer the butter to a large bowl (this will be for the cake batter); be sure to scrape out the browned bits from the bottom of the skillet. Wipe the skillet out and repeat the same process with the remaining 3 tablespoons butter. Transfer the butter to a medium bowl (this will be for the glaze). Set both bowls aside until the butter has solidified to the texture of softened butter.
- Preheat the oven to 350 degrees F. Butter a 4 1/2- by 8 1/2-inch loaf pan.
- To prepare the cake, whisk together the flour, baking powder and salt in a medium bowl and set aside. Add the granulated sugar to the 2 sticks of browned butter and beat the mixture with an electric mixer on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating after each addition. Then add the vanilla bean seeds. Beat in the flour mixture just until combined. Transfer the batter to the prepared pan.
- Bake until the cake is golden brown and a toothpick inserted in the center comes out with moist crumbs attached, 60 to 70 minutes. Transfer the cake to a rack to cool for 20 minutes, then remove the cake from the pan and let cool completely.
- Add the cream cheese to the 3 tablespoons browned butter and beat with an electric mixer on medium until fluffy. Beat in the confectioners' sugar. Add enough milk to the mixture to make a thick but pourable glaze. Top the cooled cake with the glaze before slicing.
BROWN-BUTTER POUNDCAKE
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.
Provided by Yossy Arefi
Categories breakfast, snack, cakes, dessert
Time 4h
Yield 1 loaf
Number Of Ingredients 10
Steps:
- Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, about 2 minutes. Transfer the butter to a small bowl and refrigerate until slightly firm and creamy looking but not totally hardened, about 30 to 60 minutes. (It should be the texture of a softened stick of butter.)
- Heat oven to 350 degrees with a rack set in the center. Butter an 8-by-4-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides.
- Add the hazelnuts to the bowl of a food processor and pulse until finely ground. Add the flour and baking powder, and pulse to combine.
- Combine the chilled browned butter, sugar, lemon zest and salt in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and electric hand mixer. Mix on medium-high speed until light and fluffy, stopping the mixer once or twice to scrape down the sides of the bowl and paddle, about 5 minutes.
- Add the eggs one at time, completely mixing each egg in before adding the next.
- With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Stop the mixer occasionally to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
- Spoon the batter into the prepared pan, smooth the top, and bake until golden and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let the cake cool in the pan for about 15 minutes, then use the parchment paper to lift it out of the pan and onto a rack to cool completely.
- 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.
BROWN BUTTER POUND CAKE
Provided by Paul Grimes
Categories Cake Mixer Egg Brunch Dessert Bake Vanilla Butter Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
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.
BROWN BUTTER POUND CAKE
Make and share this Brown Butter Pound Cake recipe from Food.com.
Provided by annh53182
Categories Dessert
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
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 and then the bourbon (!). 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.
Nutrition Facts : Calories 327.2, Fat 19.1, SaturatedFat 11.5, Cholesterol 116.2, Sodium 277.1, Carbohydrate 35.3, Fiber 0.4, Sugar 17.4, Protein 4.2
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BROWN BUTTER POUND CAKE | WOMAN SCRIBBLES
From womanscribbles.net
4.6/5 (30)Category CakesCuisine AmericanTotal Time 1 hr 35 mins
- 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 9x5 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.
- 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.
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3/5 (2)Calories 320 per servingServings 10
- 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.
- 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.
BROWN BUTTER POUND CAKE WITH STRAWBERRY COMPOTE
From sallysbakingaddiction.com
5/5 (28)Category Cake
- Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and pour into a large tupperware or a 9×13 baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
- Remove the brown butter from the refrigerator or freezer and allow to slightly soften on the counter for 15-30 minutes.
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