Brown Sugar Pound Cake

Method - Brown the butter (optional): Heat a thick-bottomed skillet over medium heat. Add the butter and melt it. Once melted, the butter will foam up a bit, then subside. Continue to cook, whisking frequently, and watch carefully as lightly browned specks begin to form at the bottom of the pan. Smell the butter; it should have a nutty aroma. Pour the brown butter into a bowl to stop the butter from cooking further or burning. Transfer the bowl to the refrigerator and allow it to cool and set up to a softened consistency, about 30 minutes. If you over-chill the butter, just let it sit out at room temperature until softened.

Method - Preheat the oven to 350°F. Grease a 9x5-inch loaf pan by brushing it with oil, then line it with parchment paper, leaving extra hanging over the sides to make the cake easier to remove later.

Method - Sift the dry ingredients: Add the flour, cornstarch, baking powder, and salt to a sifter or fine-mesh strainer and sift together into a medium bowl. Stir the ingredients to make sure they are evenly distributed. Set aside.

Method - Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl if using a hand mixer, combine the softened butter and brown sugar. Beat them together on medium-high speed until pale and creamy, about 2 minutes.

Method - Add the eggs and vanilla: Stop the mixer and scrape down the sides of the bowl with a rubber spatula. With the mixer running, add the eggs one at a time, beating well between each egg, until the mixture is combined. Make sure to stop and scrape down the sides of the bowl every now and then. The mixture might broken or look curdled, but don't worry. Add the vanilla and mix until combined, about 30 seconds.

Method - Alternate the dry and wet ingredients: Add 1/3 of the flour mixture to the egg mixture and beat on low speed until combined. Add 2 tablespoons of the milk and continue to beat until combined. Add another 1/3 of the flour mixture and mix. Add the remaining 2 tablespoons of milk and beat well until combined. Finish with the remaining flour mixture and mix together until no dry pockets are visible. Using a rubber spatula, scrape down the sides of the bowl and give the batter one last mix by hand.

Method - Bake: Transfer the batter to the parchment-lined loaf pan and smooth out the top. Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes.

Method - Cool and serve: Allow the cake to cool in the pan for 15 minutes before running a knife around the edges and removing the cake. Slice and serve it warm or at room temperature. Leftover cake can be wrapped in plastic wrap or transferred to an airtight container. It keeps well at room temperature for 3 days, in the fridge for up to 1 week, and in the freezer for up to 1 month.