Browned-Butter Pound Cake — Bake-Ahead Batches

The pound cake is the underdog of the dessert world. It’s not flashy. It’s old-fashioned. It’s simple. But I implore you to take a closer look. If you give it a chance, the pound cake will never disappoint.

First of all, the ingredient list is short. You probably have all the ingredients to make a pound cake right now. That means that no cake craving need ever go unanswered. Second, the method is uncomplicated. It is easy to make and easy to bake. Third, a well-wrapped pound cake freezes exceptionally well. Keep a backup in your freezer at all times to thwart any cake emergency. And, most importantly, pound cake is delicious. Made with a hefty dose of real butter and fresh vanilla bean, the downy cake tastes rich, decadent and far lovelier than the sum of its parts.

Once you’ve gotten your fill of the basic cake, feel free to dress it up. Slice it into layers, reassemble it with ice cream and refreeze it for a gorgeous hot-weather treat. Layer it with fruit and custard to transform it into an elegant trifle. Top it with strawberries and whipped cream for simplified shortcake. You can even grill it to make an unexpected barbecue dessert.

This pound cake gets a flavor boost from browned butter. Browned butter is what you get when you melt butter and cook it until the milk solids have turned golden brown and the butter smells nutty. It’s heavenly stuff and makes this pound cake even better.

Get the Recipe: Browned-Butter Pound Cake

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Samantha Seneviratne is a New York-based writer, recipe developer and food stylist. She blogs about dessert at Love, Cake.

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