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Buttermilk Pound Cake With Brown Butter Icing

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Buttermilk Pound Cake with Brown Butter Icing is a rich and tender classic cake made with creamy buttermilk for moisture and topped with a warm, nutty brown butter glaze that adds deep caramel-like sweetness to every slice.

  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 12 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • Pinch of salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 2 cups brown sugar
  • 1/2 cup granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup buttermilk
  • 4 tablespoons unsalted butter (for icing)
  • 1 cup confectioners sugar
  • 2 tablespoons milk

Instructions

  1. Preheat the oven to 325°F (163°C). Generously butter and flour a 9–10 cup bundt pan.
  2. In a medium bowl, sift together the flour, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 3–4 minutes until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Add half of the flour mixture and half of the buttermilk to the batter and mix until combined. Repeat with the remaining flour and buttermilk.
  6. Stir in the vanilla extract and mix until the batter is smooth.
  7. Pour the batter into the prepared bundt pan and spread evenly.
  8. Bake for about 1 hour and 20 minutes or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes, then carefully turn it out onto a cooling rack and let it cool completely.
  10. To make the icing, melt the butter in a saucepan over medium heat while whisking continuously.
  11. Cook until the butter foams and turns golden brown with a nutty aroma.
  12. Remove from heat and whisk in the confectioners sugar and milk until smooth.
  13. Pour the warm icing over the cooled cake before slicing and serving.

Notes

  • Use room temperature ingredients for the best texture and smooth batter.
  • Do not overmix the batter to avoid a dense cake.
  • Grease and flour the bundt pan well to prevent sticking.
  • The cake tastes even better the next day as the flavors develop.
  • You can skip the icing and dust the cake with powdered sugar if preferred.

Nutrition

Find it online: https://savorymomskitchen.com/buttermilk-pound-cake-with-brown-butter-icing/