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Brown Butter Pound Cake

Brown Butter Pound Cake With Strawberry

This moist pound cake takes nutty flavors to the next level! The butter is cooked until golden brown, satisfying all sweet tooths out there with a pleasant, toffee-like twist just to delight them again with a juicy strawberry kick.
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Course: Cake
Cuisine: American
Prep Time: 1 hour 30 minutes
Bake Time: 1 hour 15 minutes
Total Time: 5 hours 30 minutes
Servings: 10
Calories: 380kcal
Author: Brenda Maher

Ingredients

  • 1 cup or 16 tbsp unsalted butter
  • 1 ½ cups spooned and leveled all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 1 cup granulated sugar
  • 4 eggs, room temperature
  • 1 ½ tsp pure vanilla extract

Strawberry Compote

  • 1 ½ tbsp cornstarch
  • ¼ cup warm water
  • 2 ¾ cups hulled strawberries (cut in halves)
  • 1 ¼ tsp lemon zest
  • 1 tbsp lemon juice
  • ¼ cup granulated sugar

Instructions

Brown Butter

  • Cut the butter into chunks. Toss them into a bright-colored skillet (so you can see exactly when it's browning).
  • Melt these chunks over medium heat. Stir every now and then (5-8 minutes) until you see the golden brown specks at the pan's bottom and catch a nutty smell.
  • Take it off the heat immediately, then pour it into a 13x9 baking pan or a big Tupperware. Cover it up tight and refrigerate or freeze for 45 minutes.
  • Let the browned butter sit on the kitchen counter for 12 to 30 minutes. Preheat your oven to 350°F and grease/butter up a 9x5 loaf pan.

Cake

  • Whisk the baking powder, flour, and salt in a big bowl. Set that aside.
  • Grab your mixer and beat the browned butter on high until creamy (1 minute). Add the sugar and beat for 2-3 more minutes. Scrape the bowl's sides.
  • Lower the mixer speed and drop in the large eggs one by one, then pour in the vanilla. Beat at medium-high.
  • Slowly add in dry ingredients (from Step 5), keeping the mixer on low JUST until everything's combined.
  • Pour the cake batter into your greased pan. Bake for about an hour (give or take). Test the doneness with a small toothpick: it should come out squeaky clean.
  • Let it cool on a rack.

Strawberry Compote

  • Mix the cornstarch with water until it dissolves. Toss this mixture and other compote ingredients into a saucepan, then heat it over medium heat.
  • Stir the mixture while it cooks, smashing some strawberries while you're at it. Once it starts simmering, let it simmer for 7 minutes, still stirring nonstop.
  • Take it off the heat and let it cool. Spoon it generously over your pound cake. Enjoy your strawberry pound cake!

Notes

  1. Brown butter burns easily, so keep a close eye on it while it cooks.
  2. (Optional) Straining the brown butter through a fine-mesh sieve can remove the milk solids (which often burn and give the strawberry cake a bitter taste).
  3. Let the cake cool completely in the pan before frosting or topping with fresh berries. A warm cake can become crumbly when cut.
  4. Store leftover cake in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
  5. For an elegant touch, dust the top of the cake with powdered sugar or drizzle with a simple glaze made of powdered sugar, milk, and vanilla extract.

Nutrition

Calories: 380kcal | Carbohydrates: 45.3g | Protein: 5.4g | Fat: 22.5g | Saturated Fat: 14.1g | Cholesterol: 126.2mg | Sodium: 170.6mg | Potassium: 128.4mg | Fiber: 1.78g | Sugar: 30.3g | Calcium: 47.8mg
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