Brown Butter Pound Cake with Strawberry Sauce Recipe

Ingredients

Pound Cake Ingredients

• 1 cup (16 Tbsp; 226g) unsalted butter
• 1 and 1/2 cups (188g) all-purpose flour (spooned & 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

Strawberry Compote Ingredients

• 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

Instructions

1. Slice the butter into pieces and place in a light-colored skillet over medium heat. Stir occasionally as it melts, letting it foam and bubble. After 5-8 minutes, the butter will develop lightly browned specks and a nutty aroma. Remove from heat immediately and pour into a wide container. Cover and chill in the refrigerator or freezer until solid, about 45 minutes in the freezer.
2. Remove the browned butter from the fridge or freezer and allow it to slightly soften on the counter for 15-30 minutes to make it easier to beat.
3. Preheat the oven to 350°F (177°C) and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
4. In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
5. Using a handheld or stand mixer with a paddle attachment, beat the solid brown butter on high speed for about 1 minute until smooth and creamy. Add the granulated sugar and beat on high speed for 2 minutes until well creamed. Scrape down the bowl sides as needed.
6. With the mixer on low speed, add eggs one at a time, mixing thoroughly after each. Then add vanilla extract and beat on medium-high speed until combined. Scrape the bowl as needed.
7. With mixer on low speed, gradually add the dry flour mixture. Beat just until incorporated, being careful not to overmix to maintain a tender cake.
8. Pour the batter into the prepared loaf pan. Bake for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Because pound cakes are dense, they require a longer baking time. Remove from oven and cool completely on a wire rack before slicing.
9. In a small bowl, whisk cornstarch into warm water until dissolved. Combine with strawberries, lemon zest, lemon juice, and sugar in a small saucepan over medium heat. Stir constantly with a wooden spoon or rubber spatula, breaking up some strawberries. Bring to a simmer and cook for 5 minutes until thickened. Remove from heat and let cool completely.
10. Spoon cooled strawberry compote over slices of the pound cake. Store any leftover cake at room temperature covered for up to 5 days, and leftover compote refrigerated for up to 2 weeks.

Notes

• Use a light-colored pan when browning butter to better monitor its color and prevent burning.
• Allow the browned butter to solidify before using; this improves the texture of the cake batter.
• Do not overmix the batter after adding the dry ingredients to avoid a dense, tough cake.
• Ensure eggs are at room temperature to help the batter blend smoothly for optimal rise.
• If using frozen strawberries for the compote, do not thaw them before cooking to maintain texture.
• Store the cake covered at room temperature to keep it moist.
• The compote thickens further as it cools, so don’t overcook the mixture.