This Pound Cake has a moist and tender texture and the flavor is off the charts thanks to brown butter and vanilla. We dressed it up by grilling it, adding lemon curd and a topping of fresh whipped cream and berries.
Keyword grilled pound cake with berries, pound cake
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