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Brown Butter Pound Cake

Source of Recipe


Seattle Post-Intelligencer






List of Ingredients



• 1 cup (8 ounces) unsalted butter, cut into chunks
  
• 5 large eggs
  
• 1-1/2 cups sugar (divided use)
  
• 1-1/2 cups plus 2 Tbsp cake flour
  
• 1/4 tsp salt
  
• 1 Tbsp grated lemon zest
  
• 1 tsp vanilla extract
  
• 1/4 cup strained lemon juice
  






Instructions



1. Preheat the oven to 350 degrees (F). Butter and flour an 8-1/2- x 4-1/2-inch loaf pan.
   
   
2. In a heavy-bottomed pan over medium-high heat, melt the butter. Watch it carefully as it bubbles and the milk solids begin to brown. Remove from heat when the solids obtain a rich toast color. Let cool.
   
   
3. Beat the eggs and 1 cup of the sugar until the mixture is pale and falls from the beaters in ribbons.
   
   
4. In a bowl, sift together the flour and salt. Stir in the lemon zest. Fold the flour mixture into the eggs in three additions. In a separate bowl, stir the vanilla extract and one cup of the egg mixture into the browned butter. Then incorporate the butter mixture into the remaining batter.
   
   
5. Pour the batter into the prepared pan. Bake the cake until a tester comes out clean, about 40 minutes.
   
   
6. Meanwhile, make the glaze: Combine the remaining 1/2 cup sugar, lemon juice and 1/4 cup water in a medium saucepan. Cook, stirring, until the sugar dissolves.
   
   
7. When cake is done, transfer it to a wire rack. Prick cake with a skewer and brush with half the glaze. Invert cake onto the rack, remove the pan, and brush the bottom and sides of the cake. Turn the cake right side up and brush with the remaining syrup. Let cool completely.
   
   Makes 8 servings.