Brown Butter Pound Cake

On the heels of my recent lemon curd craze, I set about looking for a pound cake recipe. My dear friend at 337 Greenwich suggested hers', and I love it!! I've never browned butter before and it creates the most delicious, nutty flavor you can imagine. I bought a bunch of mini paper loaf pans so that I could give them as holiday gifts. This recipe yields one large pound cake, or 2 mini loaves.

Ingredients:

2 sticks of unsalted butter

2 cups sifted flour

1 tsp baking powder

1/2 tsp salt

1/2 cup packed light brown sugar

1/2 cup granulated sugar

4 large eggs

1/2 tsp vanilla extract

zest of 2 lemons

juice of 1/2 a lemon

Preheat the oven to 325F. If you are using paper baking molds as I did, you don't need to butter your pan. Heat the butter in a heavy saucepan until the solids on the bottom of your pan turn to a dark chocolate brown. Transfer to a bowl and cool in the fridge for 15 minutes.Whisk together the flour, baking powder, and salt. Beat together the brown butter and sugars until fluffy. Add 1 egg at a time and continue to beat until fully mixed. Add the vanilla, lemon juice and zest and mix at low speed. Transfer the batter into the pans and bake. If using paper pans you only need to bake for an hour. However, if you are using a regular pan you may need to bake for up to 1.5 hours. The loaf should be golden brown and a wooden pick should come out clean. Cool for 30 minutes. Wrap in parchment paper and tie with bakers string. Give to loved ones along with a jar of lemon curd. ♥