Description
A dense yet tender Southern pound cake made with browned butter and buttermilk for exceptional moisture and a nutty, caramelized flavor that stays fresh for days.
Ingredients
Scale
- 1 pound (454 grams) unsalted butter
- 2 cups (400 grams) granulated sugar
- 6 large eggs, room temperature
- 3 cups (375 grams) all-purpose flour
- 1.5 cups (360 ml) buttermilk
- 2 teaspoons pure vanilla extract
- 1 teaspoon fine sea salt
Instructions
- Preheat oven to 325°F (165°C). Grease a 9×5 inch loaf pan with butter and dust with flour, tapping out excess.
- Melt the butter in a saucepan over medium heat. Watch closely until it foams, subsides, and shows brown specks with a nutty aroma. Remove from heat and cool until just warm.
- In a separate bowl, whisk together the flour and salt. Sift if desired to aerate.
- In a stand mixer with paddle attachment, beat the cooled brown butter and sugar on medium-high speed for 5 minutes until pale and fluffy.
- Add eggs one at a time, beating well after each addition and scraping down the bowl sides.
- Reduce mixer speed to low. Add half the flour mixture, then half the buttermilk. Mix gently until combined. Repeat with remaining flour and buttermilk, stopping as soon as no flour streaks remain.
- Gently stir in the vanilla extract.
- Pour batter into the prepared loaf pan and smooth the top.
- Bake for 60 to 75 minutes. Tent with foil if browning too quickly. Test with a toothpick inserted in the center; it should come out clean or with moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Ensure all ingredients are at room temperature to prevent the butter from seizing. Do not overmix the batter once flour is added to avoid a tough texture. The cake keeps well at room temperature for up to three days and can be frozen for up to three months.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 35
- Fiber: 1
- Protein: 5
Keywords: pound cake, southern dessert, brown butter cake, moist cake, classic baking, slapyamomma cake, buttermilk cake