The Brown Betty Cookbook (John Wiley & Sons, 2012) is a collection of dessert recipes from the Brown Betty Dessert Boutique in Philadelphia. The boutique was founded by mother-daughter team, Linda Hinton Brown and Norrinda Brown Hayat, and inspired by Linda’s mother Betty’s legacy of weekly biscuit, pie and cake feasts. From the cover art and the photos inside, to the family stories told throughout, and even down to the font choices, this book is absolutely beautiful. It features recipes for cookies, pies and cupcakes, but has a definite accent on their famous layered cakes.
When I first received the book, I hoped that there would be a classic pound cake recipe in it as it is my favorite dessert. Thankfully, there was. Those of you who are familiar with my blog know that I am not by any stretch of the imagination a good baker. I can handle simple cookies and banana bread but I have yet to tackle a layered cake. Hopefully one day I’ll feel confident enough to take on the challenge, and when that day comes, I know where I’ll find the perfect recipe.
This cake was meant to be baked in a round pan and frosted with lemon buttercream, but since I am an amateur (and a minimalist), I scaled the recipe down to one third of its original, baked it in a loaf pan and ate it plain.Print
This recipe is adapted from The Brown Betty Cookbook (John Wiley & Sons, 2012).
- 1 ½ c all-purpose flour
- 1/3 tsp salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- 4 oz butter, at room temperature
- 1 c sugar
- 2 eggs + 1 egg yolk
- ½ tsp vanilla
- ½ tsp lemon zest
- 1 tsp lemon juice
- 1/3 c + 2 tbsp buttermilk
- Preheat oven to 350F.
- In a bowl, whisk together flour, salt, baking powder and soda. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until light and fluffy, and add sugar. Beat until smooth. Then add eggs, one at a time, beating until incorporated after each addition. Then beat in vanilla, lemon juice and zest.
- Alternate between adding dry ingredients and buttermilk, starting and ending with dry ingredients, in two additions.
- Pour batter into greased loaf pan. Bake for 1 hour, or until golden brown and an inserted toothpick comes out clean.