This yellow butter cake loaf with brown butter glaze is incredibly easy to make and not to mention almost too pretty to eat!
Ingredients & Equipment Needed to Make This Recipe
For the Yellow Butter Cake
- Milk of Choice– Can use either dairy or non-dairy milk in the recipe.
- Eggs + 1 yolk– Try to have these at room temperature
- Vanilla Extract or Paste
- All-Purpose Flour– You may also use a 1:1 Gluten-Free flour of choice.
- Granulated Sugar
- Kosher Salt
- Baking Powder
- Unsalted Butter– Needs to be melted and cooled.
For the Brown Butter Glaze
- Unsalted Butter– Melted
- Powdered Sugar– If your powdered sugar is lumpy be sure you sift it.
- Milk of Choice
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using Metric
- 3 Mixing Bowls-For mixing the batter. Two small bowls for mixing the wet ingredients & brown butter glaze.
- Whisk-Best way to combine the dry ingredients.
- Rubber Spatula– Mixing the dough all together.
- 9″X4″ Loaf Pan or a 6 Cup Capacity Loaf Pan– For this recipe I used this one from Nordic Ware®.
- Cooling Rack-To finish cooling the cake loaf.
My Kinda Professional Tips for Yellow Cake Loaf With Brown Butter Glaze
- As with many recipes, be sure to have everything ready and in place. This will help the prep time go much faster. It also help you from forgetting anything!
- Don’t over mix the batter. This will result in a dense and chewy cake. The batter may be lumpy but that’s okay!
- Spray your loaf pan with a flour-based baking spray. I really love PAM baking spray myself.
- Let you cake cool 15-20 minutes ONLY before removing from loaf pan. If you release it too soon it could be too fragile and break. If you wait too long, it could stick to the pan and also break. So time is of the essence for this.
- Let your cake cool completely before glazing. Unless you’d like some the of glaze to soak into the cake by all means go for it! I personally like a thicker glaze on cakes/desserts.
- This cake will keep at room temperature either well wrapped in plastic or in a close-able container for 3-4 days and will keep doubled wrapped and unglazed (can glazed when thawed) in the freezer for 1 month.
- The glaze will keep in the fridge in a close-able container for up to 1 month.
Yellow Cake Loaf With Brown Butter Glaze
- Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
- 3 Mixing Bowls- two small, one large
- Rubber Spatula
- 9"X4" Loaf Pan or a 6 Cup Capacity Loaf Pan
- Cooling Rack
Yellow Butter Cake Loaf Batter
- 2/3 Cup Milk of Choice, divided (158 ml)
- 3 Large Eggs
- 1 Large Egg Yolk
- 1 1/2 Cup All-Purpose Flour*or 1:1 GF Flour
- 1/2 tsp Kosher Salt
- 1 1/2 tsp Baking Powder
- 6 Tbl Unsalted butter, melted (85 g)
Brown Butter Glaze
- 1 1/2 Cup Powdered Sugar (170 g)
- 1/4 Cup Milk of Choice (50 ml)
- 1/4 Cup Unsalted butter, melted (85 g)
- pinch Kosher Salt
Yellow Butter Cake Loaf
- Pre-heat oven to 375° F and prepare your loaf pan with a flour baking spray.
- Start by melting the butter and letting it cool while your get together the other ingredients.
- Combine together 1/3 cup milk, eggs, egg yolk, and vanilla extract very well and set aside. In a large bowl whisk together the dry ingredients and set aside.
- Add the remaining 1/3 cup milk to the cooled butter and add to the dry ingredients. This will be kind of lumpy so don't be alarmed. Add next the milk and egg mixture until a batter forms. Be sure not to over mix!
- Place batter into prepared loaf pan and bake for 30-35 minutes or until a cake tester comes out clean in the middle.
- Let cool for 10-15 minutes before turning the cake out of the pan. Continue to cool before topping with glaze.
Brown Butter Glaze
- Brown the butter in a small pan over medium high heat. Let cool slightly.
- Combine with the salt and powdered sugar in a small bowl. Heat the milk slightly and add to the butter and sugar.
- Mix thoroughly until a smooth glaze forms.
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