Malted brown butter pound cake

Name: Malted brown butter pound cake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 1 h 25 min
Yield: 8
Ingredients: 250 g unsalted butter, softened, plus extra for greasing; 250 g caster sugar; 2 tsp vanilla extract; 3 large eggs, at room temperature; 250 g plain flour; 2½ tbsp malted milk powder (such as Horlicks); 1 tsp baking powder; ½ tsp fine salt; 120 g soured cream, at room temperature

Simple in both name and appearance, Benjamina Ebuehi's pound cake is heavy with butter. The dense crumb is at home when thickly sliced and served alongside a big mug of tea.

We hope you enjoy this recipe adapted from Benjamina Ebuehi’s book, A Good Day To Bake. This recipe hasn't been created for Waitrose or tested by our food team, so we are unable to answer any questions you may have.

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Serves8
CourseCake
Prepare20 mins
Cook1 hr 5 mins
Total time1 hr 25 mins
Pluscooling

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Ingredients

250g unsalted butter, softened, plus extra for greasing
250g caster sugar
2 tsp vanilla extract
3 large eggs, at room temperature
250g plain flour
2½ tbsp malted milk powder (such as Horlicks)
1 tsp baking powder
½ tsp fine salt
120g soured cream, at room temperature

Method

Start by browning the butter. Melt the butter in a medium saucepan, stirring occasionally. After 3-4 minutes, the butter will start to foam, but keep stirring. Once the butter starts smelling nutty and fragrant and has darkened in colour, remove from the heat and pour into a heatproof bowl along with all the brown bits at the bottom of the pan. Let it cool to room temperature before chilling in the refrigerator. We want it to be a soft, spreadable consistency, so keep an eye on it and give it a stir every so often. If it gets too firm, just let it sit out at room temperature for a bit.
Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 900g loaf pan.
Once the butter has firmed up enough but is still soft, add it to the bowl of a stand mixer fitted with the beater attachment along with the sugar and vanilla. Beat on medium-high speed for 6-8 minutes, scraping down the beater and sides of the bowl every minute or so, until the butter and sugar mix is super-pale and fluffy. Add the eggs, one at a time, and beat for 2 minutes after each addition, again scraping down the sides and bottom of the bowl frequently.
In a separate bowl, mix together the flour, malted milk powder, baking powder and ½ tsp fine salt. Pour 1/2 of the mixture into the butter mixture and beat on low speed until just combined. Add the soured cream and mix on low speed until combined.
Pour in the rest of the flour mixture and mix until fully incorporated. Pour the batter into the prepared pan, smooth the top, and bake for about 50-60 minutes until golden and risen and a skewer inserted into the middle of the cake comes out clean. If the cake browns too quickly before it’s cooked, place a sheet of foil on top and continue to bake.
Let the cake cool for 15 minutes in the pan before removing it to a wire rack to cool completely.