Sour Cream Pound Cake with Brown Butter Glaze

A deceptively simple-looking cake that packs a weirdly huge satisfying mouth-feel, even with just the little bit of browned butter glaze. Don’t let the dry boring versions you buy in stores put you off. Try this and see for yourself.

Sour Cream Pound Cake

Ingredients

1/2 cup unsalted butter, room temperature

1 1/2 cups white granulated sugar

3 large eggs, room temperature

1/2 cup sour cream, room temperature

1/4 teaspoon salt

1/2 teaspoon baking powder

1 1/2 cups + 3 tablespoons cake flour (or just 1 1/2 cups regular flour)

1 1/2 teaspoons vanilla

Instructions

1. Preheat oven to 325 degrees F.

2. Grease and sugar a 10-inch bundt pan, or use cake release spray.

3. In the bowl of an electric mixer, cream butter and sugar until fluffy, 5-7 minutes.

4. Add eggs one at a time, beating each one fully in before adding the next.

5. Mix in sour cream.

6. Mix in vanilla.

7. Sift to combine flour, salt, and baking powder in a medium bowl, then add to batter 1/2 cup at a time on low speed until just combined. Do not overmix.

8. Spoon batter into prepared pan. This recipe only fills it about 3/4 to the top depending on the pan.

9. Bake 325 degrees for 60 - 70 minutes, testing at 55 minutes with toothpick. Carefully insert a long wooden pick into center of cake. Cake is done when dry crumbs or no crumbs stick to the pick.

10. Allow cake to cool in pan on a wire rack for 10 minutes before unmolding onto wire rack.

Brown Butter Glaze

Ingredients

1 tablespoon unsalted butter

1/4 cup white granulated sugar

2 tablespoons whole milk

1/2 teaspoon vanilla extract

Instructions

1. Melt 1 tablespoon butter in a small skillet over medium heat.

2. Cook butter 2 minutes or until lightly browned. Remove from heat.

3. Add sugar, milk, vanilla. Stir until smooth.

4. Drizzle glaze over warm cake.