Brown Butter Buttermilk Pound Cake Recipe

If you’re looking to cozy up with a slice that feels like a warm hug, you absolutely must try this Brown Butter Buttermilk Pound Cake. It’s the perfect balance of rich, nutty brown butter flavor combined with the tangy smoothness of buttermilk, creating a moist and tender crumb that melts in your mouth. Every bite carries a subtle depth from the browned butter, enhanced by a light vanilla glaze that adds just enough sweetness to keep you coming back for more. Trust me, this cake turns simple, classic ingredients into something truly unforgettable.

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Ingredients You’ll Need

Each ingredient in this Brown Butter Buttermilk Pound Cake plays its own starring role, combining to create a buttery, tender texture and that signature depth of flavor. From the richness of the browned butter to the tang of freshly whisked buttermilk, these essentials come together beautifully.

• Unsalted butter: Browning this adds a nutty, caramelized flavor that sets this cake apart.
• Granulated sugar: Sweetens the cake and helps create a tender crumb.
• Large eggs: Provide structure and richness; make sure they are at room temperature for best mixing.
• All-purpose flour: The backbone of the cake providing the necessary gluten for texture.
• Baking powder and baking soda: These leavening agents help the cake rise perfectly.
• Salt: Enhances all the sweet and buttery flavors.
• Buttermilk: Adds moisture and a subtle tang that cuts through the richness.
• Vanilla extract: Brings a warm sweetness and rounds out the flavors.
• Powdered sugar, milk (or buttermilk), and vanilla for glaze: These create a smooth, sweet topping that adds a lovely finishing touch.

How to Make Brown Butter Buttermilk Pound Cake

Step 1: Brown the Butter

Start by melting the unsalted butter in a saucepan over medium heat, stirring frequently. This step is crucial because as the butter melts and the milk solids toast, it develops that rich, golden-brown color and a warm nutty aroma that make this pound cake exceptional. Once it reaches that perfect shade, immediately remove it from the heat to prevent burning and allow it to cool to room temperature before using.

Step 2: Preheat and Prepare Your Pan

While the butter cools, preheat your oven to 325°F (163°C). Grease and flour your 10-inch bundt or tube pan thoroughly. This step ensures that your Brown Butter Buttermilk Pound Cake will release effortlessly after baking and maintain those beautiful, defined edges.

Step 3: Make the Batter

In a large mixing bowl, beat the cooled brown butter together with granulated sugar until the mixture becomes fluffy and lighter in color—a sign that you’ve incorporated enough air for a tender cake. Then, add the eggs one at a time, making sure each one is fully mixed in before adding the next to maintain the batter’s smoothness.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. To avoid overmixing, alternate adding the dry ingredients and the buttermilk into the butter mixture, starting and finishing with the dry ingredients. Fold in the vanilla extract at the end for that subtle, inviting aroma.

Step 4: Bake to Perfection

Pour the batter evenly into your prepared pan and smooth the top with a spatula. Slide the pan into the oven and bake for 70 to 80 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes — don’t rush this part — before turning it out onto a wire rack to cool completely. This resting period helps the cake set so it slices neatly.

Step 5: Make the White Glaze

Once your pound cake is completely cool, whisk together powdered sugar, milk or buttermilk, and vanilla extract until smooth and pourable. The buttermilk option adds a lovely tang that pairs wonderfully with the cake’s richness. Drizzle this glaze generously over the top and watch it cascade down the sides in the most irresistible way.

How to Serve Brown Butter Buttermilk Pound Cake

Garnishes

To make your Brown Butter Buttermilk Pound Cake even more inviting, consider garnishing with fresh berries or a sprinkle of toasted nuts. The bright berries add a pop of color and a fresh tartness that complements the buttery cake perfectly, while toasted nuts echo the nutty brown butter flavor and elevate the texture.

Side Dishes

This pound cake pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat. For a lighter option, serve it alongside a fresh fruit salad or a spoonful of lemon curd — these sides contrast nicely with the cake’s sweetness and deepen the flavor experience.

Creative Ways to Present

Slice the cake thick and stack the pieces with layers of mascarpone cheese and thinly sliced stone fruits for a stunning dessert platter. You could also cut the cake into cubes and serve alongside coffee or tea at a brunch gathering for a simple yet elegant offering that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Brown Butter Buttermilk Pound Cake tightly in plastic wrap or store it in an airtight container at room temperature. It stays moist and fresh for up to 3 days, making it easy to enjoy later without sacrificing texture or flavor.

Freezing

If you want to save some for even longer, freeze the cake tightly wrapped in foil and plastic wrap for up to 2 months. Thaw it overnight in the fridge before bringing to room temperature. This cake freezes beautifully without drying out.

Reheating

To refresh your pound cake, warm slices gently in a low oven for 5–10 minutes or microwave briefly for 10-15 seconds. This brings back its tender crumb and enhances the brown butter aroma.

FAQs

Can I make Brown Butter Buttermilk Pound Cake without buttermilk?

While buttermilk adds a unique tang and tenderness to the cake, you can substitute regular milk mixed with a tablespoon of lemon juice or vinegar to mimic its effect if needed.

Why is browning the butter important?

Brown butter introduces nutty, caramel-like flavors that turn a simple pound cake into something rich and complex. Skipping this step means missing out on that signature depth.

Can I use a different pan to bake this cake?

Yes! A bundt or tube pan is recommended for even baking and beautiful shape, but a loaf pan or regular cake pans work too, just adjust the baking time accordingly.

How do I know when the cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs, the cake is perfectly baked.

Is the glaze necessary?

The glaze adds sweetness and a lovely finishing touch, but the cake is delicious on its own. Experiment to see how you like it best.

Final Thoughts

This Brown Butter Buttermilk Pound Cake is truly one of those recipes you’ll want to keep on hand for any occasion, whether a cozy afternoon treat or a stunning dessert centerpiece. Its warm, tender crumb and buttery richness are irresistible, and the process of browning the butter adds such a beautiful depth that makes every slice feel special. I can’t wait for you to try it and share a slice with someone you love!