Canola Oil Pound Cake With Browned Butter Glaze

Name: Canola Oil Pound Cake With Browned Butter Glaze
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 6 tablespoons canola oil; 1 vanilla bean, split lengthwise; 1 3/4 cups sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 12 ounces cake flour (about 3 cups); 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup nonfat buttermilk; Cooking spray with flour (such as Baker's Joy); Glaze:; 1 tablespoon unsalted butter; 1/4 cup sugar; 2 tablespoons 2% reduced-fat milk; 1/2 teaspoon vanilla extract

Servings: persons

Cake:
6 tablespoons canola oil
1 vanilla bean, split lengthwise
1 3/4 cups sugar
1/2 cup unsalted butter, softened
2 large eggs
12 ounces cake flour (about 3 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup nonfat buttermilk
Cooking spray with flour (such as Baker's Joy)
Glaze:
1 tablespoon unsalted butter
1/4 cup sugar
2 tablespoons 2% reduced-fat milk
1/2 teaspoon vanilla extract

1
Preheat oven to 350u00b0.
2
To prepare cake, combine oil and vanilla bean in a small skillet over medium-high heat, and bring to a simmer. Remove from heat. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean.
3
Combine the oil mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
4
Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly. Bake at 350u00b0 for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack, and remove from pan.
5
To prepare glaze, melt 1 tablespoon butter in a small skillet over medium heat; cook for 2 minutes or until lightly browned. Remove from heat. Add the remaining ingredients, stirring until smooth. Drizzle glaze over warm cake.

1683

kcal

Calories

100

Fat

171

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Cake:, 6 tablespoons canola oil, 1 vanilla bean, split lengthwise, 1 3/4 cups sugar, and more.

Yes, Canola Oil Pound Cake With Browned Butter Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!