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This Brown Butter Pound Cake is rich, buttery, and incredibly moist, with deep vanilla flavor in every bite. Serve it grilled with lemon curd, fresh berries, and whipped cream for an easy yet impressive dessert perfect for summer entertaining.
Why You’ll Love This Recipe
If you love classic desserts with a rich history and incredible flavor, this Brown Butter Pound Cake is going to become a favorite. It takes a traditional pound cake and elevates it with the deep, nutty flavor of browned butter and plenty of vanilla, creating a cake that is simple yet absolutely unforgettable.
One of the secrets to this recipe is the old-fashioned “cold oven method.” Unlike most cakes, you place the batter into a cold oven and allow the cake to heat up as the oven preheats. It’s a baking technique that has been around for generations and produces an exceptionally moist, tender crumb. I had never heard of it before, but I have a feeling my grandmother would have known all about it!
And let’s not forget the nostalgia factor. Pound cake has been around since the mid-1800s and earned its name because the original recipe called for a pound each of butter, sugar, eggs, and flour. This updated version honors that classic tradition while delivering the perfect texture and flavor for today’s baker.
Our favorite way to serve it is to grill the pound cake and top it with lemon curd, fresh berries and whipped cream. After you try it you’ll never go back to just plain pound cake.
Ingredients Needed
- All-Purpose Flour
- Sugar
- Butter
- Eggs
- Baking Powder
- Salt
- Vanilla Extract
- Heavy Cream
- Garnish it with whipped cream, lemon curd and fresh berries
How To Make Pound Cake
- Heat butter in a saucepan over medium heat until it foams and turns golden brown (5 to 10 minutes). Set aside and cool. Don’t let it solidify.
- Add butter and sugar to the bowl of an electric mixer and beat for 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt in a small bowl.
- Alternate adding flour mixture and cream to butter while mixing on low. Begin and end with flour.
- Stir in vanilla.
- Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
- Place in a cold oven and set the temperature to 325°F;
- Bake until a wooden pick inserted into center of cake comes out clean, about 65-75 minutes.
- Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.
Grilled Pound Cake
This is one of my favorite ways to enjoy pound cake, and a desert everyone will be impressed with.
- Allow cake to cool completely.
- Slice cake pieces about one inch thick.
- Spread a thin layer of butter on each side of the cake slices.
- Grill until golden grill marks appear
- Cover with a thin layer of lemon curd while the cake is still hot.
- Top with whipped cream, berries and a drizzle of lemon curd
Tips from leigh Anne
- Don’t skip browning the butter. Brown butter is what gives this pound cake its rich, nutty, caramel-like flavor. Watch it
- Start with room-temperature ingredients. Eggs and dairy blend more easily into the batter and help create a smooth, even texture.
- Trust the cold oven method. Resist the urge to preheat the oven. Starting the cake in a cold oven is key to achieving the moist, tender crumb that makes this pound cake so special.
- Grease the pan thoroughly. Pound cakes can stick easily. Be sure to generously grease and flour your Bundt or tube pan, paying special attention to all the crevices. I like to use Baker’s Joy.
- Avoid over mixing. Once the flour is added, mix only until combined. Over mixing can develop too much gluten and result in a tougher cake.
- Test for doneness carefully. Insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
- Let the cake cool before removing it from the pan. Allow the cake to cool for 10-15 minutes before turning it out onto a cooling rack. This helps prevent it from breaking apart.
- Dress it up for entertaining. While delicious on its own, this pound cake is especially wonderful topped with lemon curd, fresh whipped cream, and seasonal berries. For an extra-special treat, lightly grill slices before serving. If you don’t have a grill but want to try grilled pound cake, you can use your oven broiler to get the same crispy topping.
- Make it ahead. Pound cake actually improves after a day as the flavors have time to develop. It keeps well covered at room temperature for several days and freezes beautifully for longer storage.
Frequently Asked Questions
What is the best way to store pound cake?
Pound cake does not need to be refrigerated but should be kept in an airtight container. Cake will last for 3-4 days. Cake can also be stored in the refrigerator, but bring it back to room temperature before serving.
Why is it called pound cake?
Traditional pound cake got its name because the original recipe called for one pound each of butter, sugar, eggs, and flour. The recipe dates back to the 1800s and was easy to remember because of its simple ratio of ingredients.
Can I preheat the oven instead?
For this recipe, I recommend following the cold oven method as written. It plays an important role in creating the cake’s signature texture and helps the cake rise properly.
Can I freeze pound cake?
Yes. Wrap the cooled cake tightly in plastic wrap and then a layer of foil, or place it in an airtight container. It can be frozen for up to 3 months. Thaw overnight at room temperature before serving.
Why did my pound cake stick to the pan?
Pound cakes are dense and can stick if the pan isn’t properly prepared. Be sure to thoroughly grease and flour every part of the pan, especially if using a Bundt pan with intricate details. It will also stick if you try to remove it before it has cooled entirely.
Can I use this pound cake for strawberry shortcake?
Yes! Its sturdy yet tender texture makes it perfect for layering with berries and cream, serving as the base for a trifle, or topping with your favorite fruit and sauces.
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Pound Cake Recipe
Ingredients
- 1 cup butter 2 sticks
- 2 cups sugar
- 5 large eggs
- 2-1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 2 tsps vanilla extract*
- 1 cup whipping cream additional needed for topping
- 3 cups berries
- lemon curd
- butter to spread on cake prior to grilling
Instructions
- Heat the butter in a saucepan over medium heat until it foams and turns golden brown (5 to 10 minutes). Set aside and cool. Don't let it solidify.
- Add butter and sugar to the bowl of an electric mixer and beat 3 minutes.
- Add eggs, one at a time, beating well after each addition.
- Combine flour, baking powder and salt in a small bowl.
- With mixer set at low speed, alternately add flour mixture and cream to butter mixture, beginning and ending with flour.
- Stir in vanilla.
- Pour batter into a tube or Bundt pan coated with non-stick vegetable spray and dusted with flour.
- Place in a cold oven and set the temperature to 325°F; bake for 65-75 minutes, or until a wooden pick inserted into center of cake comes out clean. Remove from oven and cool in pan on a wire rack for 20 minutes; remove cake from pan to wire rack and cool completely.
- Cut slices of cake and spread both sides with butter.
- Grill until golden grill marks appear
- Cover with a thin layer of lemon curd
- Top with whipped cream, berries and a drizzle of lemon curd
Tips & Notes:
- Don’t skip browning the butter. Brown butter is what gives this pound cake its rich, nutty, caramel-like flavor. Watch it
- Start with room-temperature ingredients. Eggs and dairy blend more easily into the batter and help create a smooth, even texture.
- Trust the cold oven method. Resist the urge to preheat the oven. Starting the cake in a cold oven is key to achieving the moist, tender crumb that makes this pound cake so special.
- Grease the pan thoroughly. Pound cakes can stick easily. Be sure to generously grease and flour your Bundt or tube pan, paying special attention to all the crevices. I like to use Baker’s Joy.
- Avoid over mixing. Once the flour is added, mix only until combined. Over mixing can develop too much gluten and result in a tougher cake.
- Test for doneness carefully. Insert a wooden skewer or toothpick into the center of the cake. It should come out clean or with a few moist crumbs attached.
- Let the cake cool before removing it from the pan. Allow the cake to cool for 10-15 minutes before turning it out onto a cooling rack. This helps prevent it from breaking apart.
- Dress it up for entertaining. While delicious on its own, this pound cake is especially wonderful topped with lemon curd, fresh whipped cream, and seasonal berries. For an extra-special treat, lightly grill slices before serving. If you don’t have a grill but want to try grilled pound cake, you can use your oven broiler to get the same crispy topping.
- Make it ahead. Pound cake actually improves after a day as the flavors have time to develop. It keeps well covered at room temperature for several days and freezes beautifully for longer storage.
Nutrition Facts:
Ashley Christensen says
This looks so yummy! Who can say no to grilled pound cake?! I would love it if you would come and link this up at my link party
Dandelion Wishes Wednesday. I’m also pinning this 🙂
Leigh Anne says
Thanks for the invite – just linked up>
Anna Boyd says
Do you have a recipe for lemon curd? I searched your website and didn’t find one.
Amanda @ thetastetester says
Mmmmmmmmmmmmmmmm I LOVE brown butter anything!
Leigh Anne says
brown butter makes everything better!
Zainab @ Blahnik Baker says
This looks so delicious! I just discovered the amazing flavor of browned butter and just paired it with some fresh peaches. Will be trying this pound cake creation as well 😉
Leigh Anne says
Yum – brown butter and peaches sounds amazing!!!
Krista @ joyfulhealthyeats says
Wow! This looks amazing! I never would have thought to grill the pound cake, but I love it. Definitely trying this one Leigh Anne. Pinning now!