Buttermilk Pound Cake With Brown Butter Icing
Classic Pound Cake is taken to a whole new level with creamy buttermilk and brown butter icing! This cake is moist, tender, and has a soft texture that's heavenly.
Servings: 12
Calories: 506kcal
Equipment
Ingredients
- 3 cups all-purpose flour
- ¼ teaspoon baking soda
- pinch of salt
- 1 cup softened butter (2 sticks)
- 2 cups brown sugar
- ½ cup granulated sugar
- 6 large room temperature eggs
- 2 teaspoons vanilla
- 1 cup buttermilk
Glaze
- 4 tablespoons butter
- 1 cup confectioners sugar
- 2 tablespoons milk
Instructions
- Heat oven to 325 degrees. Liberally butter and flour a (9 to 10 cup) bundt pan.
- Sift together the flour, baking soda, and salt. Set aside.
- To the bowl of a stand mixer or in a large bowl, add the butter, brown sugar, and granulated sugar. Using a stand or hand mixer, beat on medium speed until light and fluffy, about 3-4 minutes. Add in eggs, one at a time beating well after each.
- Add half the four mixture and half of the buttermilk and mix well. Repeat and mix. Add in vanilla and blend to incorporate. Pour batter into prepared pan and bake for approximately 1 hour and 20 minutes or until a toothpick inserted comes out clean.
- Remove cake from oven and let cool in the pan for 10 minutes. Turn out on to a cake stand and continue to cool.
To make the glaze
- Add butter to a medium-size saucepan and melt over medium heat. When the butter is completely melted start whisking. Butter will foam up. Continue cooking and whisking until the butter has browned.
- Remove butter from the heat and whisk in confectioners sugar, and milk until smooth. Pour glaze over cooled cake. Slice and enjoy!
Nutrition
Calories: 506kcal | Carbohydrates: 80g | Protein: 7g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 243mg | Potassium: 154mg | Fiber: 1g | Sugar: 45g | Vitamin A: 761IU | Calcium: 81mg | Iron: 2mg