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Brown Butter Pound Cake

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  • • 2-¼ sticks Unsalted Butter
  • • 2 cups Cake Flour, Sifted
  • • 1 teaspoon Baking Powder
  • • ½ teaspoons Salt
  • • ½ cups Light Brown Sugar, Packed
  • • ½ cups Sugar
  • • 4 whole Large Eggs
  • • ½ teaspoons Vanilla Extract
  • • 1 teaspoon Bourbon (optional)
  • • 1 stick Butter
  • • 3 cups Powdered Sugar
  • • 1 teaspoon Salt
  • • 1 teaspoon Vanilla Extract
  • • 4 Tablespoons Milk Or Cream


  1. For the cake: Preheat oven to 325 F.
  2. Melt the butter in a small saucepan over medium heat then cook until it turns brown. It should take about 10 minutes for the butter to brown. Transfer to a bowl and place in the freezer until the butter has congealed (should take about 30 to 45 minutes).
  3. In a medium sized bowl whisk together the flour, baking powder, and salt. Set aside. In the bowl of your stand mixer beat together the brown butter and both sugars. Add eggs one and a time and then beat in the vanilla and bourbon (if using). On a low speed, slowly beat in the dry ingredients until well incorporated.
  4. Transfer to a lightly greased 9X5 inch loaf pan. Bake for 45 minutes to an hour or until a toothpick is inserted in the center of the loaf and comes out clean. When finished, remove the pan from the oven and allow cake to cool for 30 minutes before covering with glaze.
  5. For the glaze: Melt the stick of butter in a saucepan over medium heat until it turns brown. It should take about 10 minutes for the butter to brown. Put it into a mixing bowl and put it in the freezer to allow the butter to congeal.
  6. Once the butter has congealed, blend together the butter, powdered sugar, salt, and vanilla extract. Blend in the tablespoon of milk one at a time. The consistency should be slightly thick but not as thick as frosting. Pour the glaze on top of the loaf and allow to set (30 minutes).