You won’t BELIEVE the flavor in this simple brown butter pound cake. Top with homemade strawberry compote for one of the best desserts ever!
- 1 cup (230g; 2 sticks) unsalted butter
- 1 and 1/2 cups (188g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (200g) granulated sugar
- 4 large eggs, at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 1 and 1/2 Tablespoons cornstarch
- 1/4 cup (60ml) warm water
- 1 lb strawberries, hulled and sliced in half (you can use frozen; don’t thaw)
- 1 teaspoon lemon zest
- 1 Tablespoon lemon juice
- 1/4 cup (50g) granulated sugar
- Brown the butter: Slice the butter up into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. See photo above for a visual. Once browned, remove from heat immediately and pour into a large tupperware or a 9×13 baking pan. Cover tightly, place in the refrigerator or freezer, and chill until solid. I always place mine in the freezer. It only takes about 45 minutes this way.
- Remove the brown butter from the refrigerator or freezer and allow to slightly soften on the counter for 15-30 minutes.
- Preheat the oven to 350°F (177°C) and grease a 9×5 inch loaf pan.
- Make the cake: Whisk the flour, baking powder, and salt together in a large bowl. Set aside.
- With a handheld or stand mixer fitted with a paddle attachment, beat the solid brown butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated sugar and beat on high speed for 2 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, slowly add the dry ingredients. Beat everything just until incorporated. Do not overmix.
- Pour the batter into prepared loaf pan and bake for 55 minutes to 1 hour, 10 minutes. Pound cakes are dense and, therefore, take awhile in the oven. Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. Remove the cake from the oven and set on a wire rack. Allow to cool completely before slicing and serving. Cover and store leftover cake at room temperature for up to 5 days.
- Make the strawberry compote: Whisk the cornstarch and water together until all the cornstarch has dissolved. Add it, along with the rest of the compote ingredients, to a small saucepan over medium heat. Using a wooden spoon or rubber spatula, stir the mixture as it cooks. Break up some of the strawberries as you stir. Bring it to a simmer and allow to simmer for 5 minutes, stirring constantly. Remove the pan from heat and allow to cool. The mixture will thicken as it cools.
- Spoon cooled compote over pound cake. Cover and store leftover compote in the refrigerator for up to 2 weeks.
- Make Ahead & Freezing Instructions: You can make the pound cake ahead of time by freezing it. Bake it, cool it, wrap it up in aluminum foil and freeze the loaf as a whole. Allow to thaw overnight in the refrigerator and bring to room temperature before serving. Freezes well up to 3 months. You can also brown the butter ahead of time too– keep in the refrigerator for up to 3 days then continue with step 2. You can make the strawberry compote a few days ahead of time. Store in the refrigerator until ready to use.
- Compote: Makes about 2 cups!
Keywords: brown butter pound cake