Individual Brown Butter Cakes with Lemon Glaze

For the cakes:
Preheat the oven to 350 F.

Place the butter in a nonstick skillet over high heat. Cook the butter until it is completely melted, begins to smell nutty and slightly caramelized, and there are caramelized little bits in it. You may also notice that the milk solids begin to caramelize as well. Remove from the heat and let it cool slightly.

Meanwhile, in a large bowl whisk together the eggs, sugar and vanilla. Once the butter has cooled a little bit pour it little by little into the eggs, whisking constantly. Then whisk in the milk, followed by the flour and baking powder.

Pour the batter into a greased individual-size loaf pan (my pan has wells for 6 mini-loaves but you can also use 6 separate mini loaf pans) and bake for 40 minutes, or until a cake tester comes out clean. Let the bread cool briefly in the pan before removing it to a baking rack to finish cooling.

For glaze:
Once the cakes are out of the oven combine the sugar and lemon juice in a small bowl. Using a spoon, spoon the glaze over each cake while still warm, while they sit on the cooling rack. Don’t be alarmed if your glaze runs down the sides of the cakes. That is actually what you want, as it will coat more of the cake. Plus, it looks pretty that way. Enjoy!