Waitrose and Partners
Malted brown butter pound cake by Benjamina Ebuehi

Malted brown butter pound cake

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

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


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


  1. 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.

  2. Preheat the oven to 180°C, gas mark 4. Grease and line the base and sides of a 900g loaf pan.

  3. 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.

  4. 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.

  5. 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.

  6. Let the cake cool for 15 minutes in the pan before removing it to a wire rack to cool completely.

Cook’s tip

Benjamina’s tip

For best results, take the eggs out of the fridge 20 minutes before using. This will help them to combine more easily with the butter and sugar. 

A light-coloured pan, if you have one, will help you see the butter changing colour as it cooks. 



Typical values per serving when made using specific products in recipe


2,264kJ/ 542kcals



Saturated Fat












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