Burnt Butter Pound Cake Recipes

BUTTER POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy. Beat in vanilla and eggs, one at a time. Whisk together flour, baking powder and salt. Add to creamed mixture alternately with water, beating after each addition., Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool 10 minutes before removing from pan; cool completely on a wire rack., If desired, for garnish, place corn syrup in a small microwave-safe bowl. Microwave, uncovered, 10 seconds or until warm. Brush corn syrup lightly over rosemary. Sprinkle sugar to coat; place on waxed paper to dry. Reheat remaining corn syrup until warm; gently toss cranberries and blueberries in syrup. Toss in remaining sugar to coat. Place on waxed paper; let stand until set, about 1 hour., Just before serving, top cake with sugared rosemary and berries. If desired, dust with confectioners' sugar.

CLASSIC POUND CAKE RECIPE

Steps:

• Preheat oven to 325°F. Grease an 8x4 loaf pan.
• Cream butter, vanilla and sugar until very light and fluffy, about 7-8 minutes. Add eggs one at a time and beat to combine.
• Combine flour and salt. Add flour mixture a little bit at a time, beating just until combined.
• Pour batter into prepared pan and bake 60-70 minutes or until a toothpick comes out clean.
• Cool completely.

OLD SCHOOL SOUTHERN BUTTER POUND CAKE

Steps:

• Please read post above for substitutions and tips.
• Preheat oven to 325° F. (If you haven't calibrated your oven recently, I recommend you calibrate your oven once a year. For info read: How to Calibrate your Oven.)
• Coat a 10-inch, 12-cup tube pan or bundt pan with solid vegetable shortening and sugar or Wilton cake release spray.
• In the bowl of an electric mixer, beat butter and cream cheese with a mixer on medium speed until the mixture is fluffy. Stop mixer and scrape sides. Mix again.
• Add sugar and extracts. Beat until light and fluffy. Stop mixer and scrape sides. Reduce speed to low and mix again.
• Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used. Add salt. Stop mixer and scrape sides. Mix again.
• Transfer batter to the prepared pan.
• Bake for about 1 hour 20 to 30 minutes or until a tester comes out clean or with dry crumbs. (The internal temperature of the cake will be 200°F when fully cooked.)
• Allow cake to cool on a wire rack for 15 to 20 minutes before inverting on a tray to cool completely. Wait until the cake is completely cool before frosting.
• Store in an airtight cake taker either on the counter or the refrigerator. It will stay fresh on the counter 3 to 4 days and in the refrigerator 5 to 7 days. See notes above for freezing.

OLD SCHOOL BUTTER POUND CAKE

Steps:

• 1. Beat butter and cream cheese with a mixer on medium speed until mixture comes together.
• 2. Add sugar and extracts.
• 3. Beat until light and fluffy. Reduce speed to low.
• 4. Add eggs, one at a time, alternating with flours 1/2 cup at a time until all eggs and flours are used.
• 5. Buttered, oil and flour a 10-cup shaped pan such as Bundt pan.
• 6. Transfer batter to the Bundt pan.
• 7. Place in cold oven. Heat oven to 325 degrees. Bake for about 1 1/2 hours or until a tester comes out clean.
• 8. Remove cake from pan. Let cool on wire rack.

BROWN-BUTTER POUNDCAKE

Steps:

• Brown the butter: Melt the butter in a small skillet set over medium heat. (Use a skillet with a light interior so you can easily see the milk solids change color.) Cook the butter, stirring occasionally and scraping the milk solids off the bottom and sides of the pan as needed, until the milk solids turn golden brown and smell toasty, about 2 minutes. Transfer the butter to a small bowl and refrigerate until slightly firm and creamy looking but not totally hardened, about 30 to 60 minutes. (It should be the texture of a softened stick of butter.)
• Heat oven to 350 degrees with a rack set in the center. Butter an 8-by-4-inch loaf pan and line it with a strip of parchment paper that hangs over the two long sides.
• Add the hazelnuts to the bowl of a food processor and pulse until finely ground. Add the flour and baking powder, and pulse to combine.
• Combine the chilled browned butter, sugar, lemon zest and salt in the bowl of a stand mixer fitted with the paddle attachment, or use a large bowl and electric hand mixer. Mix on medium-high speed until light and fluffy, stopping the mixer once or twice to scrape down the sides of the bowl and paddle, about 5 minutes.
• Add the eggs one at time, completely mixing each egg in before adding the next.
• With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Stop the mixer occasionally to scrape the bottom and sides of the bowl to ensure the batter is evenly mixed.
• Spoon the batter into the prepared pan, smooth the top, and bake until golden and a cake tester inserted into the center comes out clean, 55 to 65 minutes. Let the cake cool in the pan for about 15 minutes, then use the parchment paper to lift it out of the pan and onto a rack to cool completely.
• When the cake is cool, make the glaze: Whisk the confectioners' sugar and 2 tablespoons lemon juice until smooth. Add a bit more juice if necessary to make a pourable but opaque glaze. Drizzle the glaze over the cooled loaf and let it set for about 15 minutes before slicing. Store the cake covered, at room temperature, for about 4 days.