Brown Butter Pound Cake with Nutmeg Glaze

Pound Cake

1 cup unsalted butter

1 1/3 cups granulated sugar

4 eggs, room temperature

1/2 teaspoon salt

1/8 teaspoon baking soda

2 cups all purpose flour

2/3 cup sour cream

1 teaspoon vanilla extract

Nutmeg Glaze

1 cup powdered sugar

3/4 teaspoon freshly grated nutmeg

1 teaspoon vanilla extract

3 tablespoons whole milk, plus extra as needed

1/2 cup toasted almonds, roughly chopped

For the pound cake:

Place 1 cup butter in a small skillet over medium heat.  Melt and cook the butter, stirring occasionally, until the milk solids turn golden brown, about 10 minutes. Transfer the butter to the bowl of a stand mixer and let cool in the fridge until it is the consistency of softened room temperature butter, about 30 minutes.

Preheat the oven to 325°F.  Remove the browned butter from the fridge and add the granulated sugar. Using the paddle attachment, mix on medium-high until the butter mixture is light and fluffy, scraping down the sides as needed.  Add the eggs, one at a time, making sure each egg is completely incorporated before adding the next.

Add half of the flour to the mixer along with the salt and baking soda. Mix on low just until combined. Repeat with the sour cream and vanilla extract, then the other half of the flour. Pour the batter into the loaf pan and place on the middle rack of the oven. Cook until golden brown and a cake tester inserted into the center comes out clean, about 55-65 minutes. Let the cake cool on a rack for 5 minutes before removing from the pan. Set the cake back on the rack and cool completely.

For the glaze:

While the pound cake is baking, place the powdered sugar, nutmeg, vanilla, and 3 tablespoons milk in a mixing bowl and whisk together until smooth. Add extra milk as needed to achieve a smooth, pourable consistency.

When the pound cake has cooled, drizzle with the nutmeg glaze and top with chopped almonds.