homemade pound cake

This recipe produces the classic fine grain, moist crumb, and thin and tender crust. In fact, it is a perfect Sarah Lee pound cake copycat.

Old-fashioned Butter Pound Cake

oz cake flour (~ 2 c)

unsalted butter (~ 2 sticks, room temperature)

oz granulated sugar (~ 3/4 c)

tsp salt

tsp baking powder

eggs (room temperature)

tsp vanilla extract

lemon (zested)

Pre-heat oven to 325F. Grease the baking pan with oil or melted butter.

Sift cake flour, baking powder, and salt together. Set aside for later use.

In a mixing bowl fitted with the paddle attachment, cream unsalted butter on low speed until it is light, fluffy, and lump-free, approximately 2 minutes.

Scrape down the sides and bottom of the bowl occasionally to ensure all the butter is blended evenly.

Then add the sugar and continue creaming on low speed until the mixture is fluffy and smooth - about 2 minutes.

Combine vanilla extract, lemon zest, and eggs in a small mixing bowl.

Once the butter and sugar are properly creamed, slowly add the egg one at a time.

Mix until one is already fully incorporated before adding the next one, about 30 seconds each. Remember to scrape down the bowl after each addition.

Increase the speed to medium-high. Carefully add sifted dry ingredients in three stages.

Remember to mix the batter minimally (just until everything is incorporated) after the flour is added (probably 10-15 seconds for each stage). Excessing mixing would develop gluten which can toughen the pound cake.

Scrape down the bowl after each addition of dry ingredients.

Then carefully pour the batter into a greased loaf pan. Pick up the pan 2-3 inches from your countertop and lightly drop it to eliminate any air bubbles in the batter.

Bake the cake immediately until the crust turns golden brown, approximately 55 minutes. You can insert a toothpick in the middle of the cake to check for its doneness.

Cool the cake in the pan for a few minutes, then unmold onto the rack to cool completely, about 1 to 2 hours.

This easy brown butter cake is moist, rich, and all-around delicious! Aromatic, nutty brown butter takes vanilla pound cake to the next level.

Brown Butter Cake

unsalted butter

all-purpose flour

baking powder

salt

sugar

eggs

sour cream

vanilla bean paste*

cream cheese (at room temperature)

confectioners' sugar (sifted)

milk

Place the butter in a medium saucepan or skillet. Cook over medium heat until the butter melts and begins to foam.

Continue cooking, stirring occasionally, until brown specks begin to form at the bottom of the pan and the butter has a nutty aroma.

Transfer the butter (including the browned bits) to a large mixing bowl. Set aside until the butter has solidified (about an hour).

Preheat oven to 350°F (175°C). Grease a 9&quot;x 5&quot; loaf pan.

Whisk together the flour, baking powder, and salt. Set aside.

Add the sugar to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the sour cream and vanilla bean paste.

Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined.

Transfer the batter to the prepared pan, and spread evenly.

Bake 50 to 60 minutes, or until the cake is golden brown and a pick inserted into the center comes out with moist crumbs. If the top of the cake is getting too brown, cover it loosely with aluminum foil.

Cool the cake on a wire rack for 20 minutes. Then transfer the cake from the pan to a wire rack to cool completely.

To make the cake:

Repeat the browning process with the 3 tablespoons of butter.** Place the butter (including the browned bits) in a medium bowl and allow to cool and solidify a bit (about an hour).

Add the cream cheese to the cooled brown butter. Using an electric mixer on medium speed, beat the butter and cream cheese until fluffy. Add the confectioners&#x27; sugar, and mix thoroughly.

Add 2 tablespoons of milk, and mix well. Add more milk, a small amount at a time, until the glaze is thick but pourable.

Top the cooled cake with the glaze and allow to set before serving.

To make the glaze:

Top 2 homemade pound cake recipes from across the web

The most viewed homemade pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Old-fashioned Butter Pound Cake

Brown Butter Cake

Top 2 homemade pound cake recipes from across the web

The most viewed homemade pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Old-fashioned Butter Pound Cake

Brown Butter Cake

The most viewed homemade pound cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine