This rich and buttery pound cake is made with brown butter for a deep, nutty flavor, paired with tangy buttermilk for extra moisture. The result is a tender, flavorful cake with a golden crust and a light drizzle of icing for the perfect finish.
Quick Description
Brown Butter Buttermilk Pound Cake is a deliciously moist cake with a subtle nuttiness from the brown butter, paired with the tang of buttermilk. The cake is rich, but not too heavy, making it perfect for dessert, tea, or a special occasion. A simple glaze finishes it off perfectly.
Servings & Timing
Servings: 10–12 slices
Prep Time: 15 minutes
Bake Time: 60–70 minutes
Total Time: ~1 hour 30 minutes
Approx. Nutrition (per slice):
Calories: 350
Protein: 4g
Carbs: 45g
Fat: 20g
Fiber: 1g
Ingredients List
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, melted and browned
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 cup buttermilk, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon vanilla extract
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk (or more to adjust consistency)
- ½ teaspoon vanilla extract
Instructions
1. Brown the butter
In a saucepan over medium heat, melt the butter. Continue cooking, swirling the pan occasionally, until the butter turns golden brown and develops a nutty aroma (about 5–7 minutes). Remove from heat and allow it to cool slightly.
2. Prepare the cake batter
Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or 9×5-inch loaf pan.
In a large bowl, whisk together the flour, baking powder, and salt.
In another bowl, beat the granulated sugar and browned butter until well combined. Add the eggs one at a time, mixing after each addition.
Add the vanilla extract, then alternately add the dry ingredients and buttermilk, starting and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
3. Bake the pound cake
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 60–70 minutes or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil and continue baking.
4. Make the glaze
While the cake is baking, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract in a small bowl. Add more milk if needed to reach a drizzle consistency.
5. Cool and glaze
Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Once the cake is completely cool, drizzle the glaze over the top.
6. Serve
Slice and serve as a rich dessert or snack, perfect with a cup of coffee or tea.
