Malted brown butter pound cake from A Good Day to Bake: Simple Baking Recipes for Every Mood (page 104) by Benjamina Ebuehi

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Notes about this recipe

  • mimisingh on June 13, 2025

    The texture of this turned out nice. The malted flavor isn't that obvious but it is just a really satisfying fluffy pound cake with a satisfying crumb. Cooked at a slightly lower temperature in a convection oven for a bit longer than directed. It really is better the next day for some reason

  • Foodycat on March 26, 2022

    Gorgeous flavour! I really like her very careful instructions - when she says to use a medium saucepan for the butter, PAY ATTENTION - it froths up a lot more than I expected, and when she says to beat for 6-8 minutes so it's really light and fluffy it makes a big difference. I used Ovaltine instead of Horlicks because I am trying to avoid palm oil, so mine was a bit darker. For some reason it collapsed in the middle as it cooled even though it was properly cooked but it didn't affect the eating quality.

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