Browned butter is so addicting. The smell is totally intoxicating and the nutty flavor that it brings to a dish is out of this world. If you haven’t tried it yet, this is your chance.
This recipe came from the pages of Southern Living magazine and I’ve made it many times. It is actually called 2 step pound cake which is simplified from the usual process of adding the eggs one at a time and alternating the liquid and dry ingredients. You really need a heavy-duty stand mixer to add all of the ingredients at once.
I decided to change it up a bit with browning half of the butter and the results were fantastic. This would be an ideal cake for your Easter dinner or any occasion for that matter. You could add fresh berries and whipped cream for an over the top dessert or it is superb served as it is.
My kids were smarting off that they didn’t think that pound cake really weighed a pound until I listed off the ingredients and then they decided it must be a three or four pound cake. I’m pretty sure I may have gained three or four pounds eating this cake! It was hard to resist. It is so perfect to just grab a little slice for breakfast and an afternoon snack, and well you get the picture.
This week is spring break for my boys and we are pretty happy to have them home. Our school doesn’t usually get a spring break, instead we usually get several Fridays off instead. I’m not sure how they did it this year but it couldn’t have come at a better time on the ranch. We are having an early spring and we are getting the meadows ready to irrigate. (You should insert they for we when I speak of irrigating.)
I’m planning to get started on my garden earlier this year as well. I bought some seeds the other day and hopefully I will find where I hid them from myself . Does that ever happen to you?
Browned Butter Pound Cake
adapted slightly from Southern Living Magazine
- 4 cups all purpose flour
- 3 cups sugar
- 1 cup browned butter*
- 1 cup butter, softened
- 1 tablespoon vanilla extract
- 3/4 cup milk
- 6 eggs
Preheat oven to 325°F.
Add flour, sugar, browned butter, softened butter, vanilla, milk, and eggs to a large mixer bowl in that order. Using a heavy-duty mixer, beat on low-speed for one minute. Stop and scrape sides and bottom of bowl. Continue to beat at medium speed for 2 more minutes.
Use additional butter or shortening and flour to grease a Bundt pan. Spoon batter into Bundt pan and spread evenly. Bake for one hour 30 minutes to one hour forty minutes or until a wooden pick inserted comes out clean.
Cool in pan about ten minutes, carefully remove to a wire rack to cool completely.
Slice and serve.
*To brown butter, cook over low heat in a heavy saucepan, stirring occasionally until brown bits are formed. Cool slightly before adding to this recipe.