Canola Oil Pound Cake with Browned Butter Glaze

Ingredients

• 2 teaspoons double-acting baking powder 
• 3 cups cake flour 
• 6 tablespoons canola oil 
• 2 large eggs 
• 2 tablespoons milk 2% reduced-fat
• 1 cup nonfat buttermilk 
• 0.5 teaspoon salt 
• 0.3 cup sugar 
• 1.8 cups sugar 
• 0.5 cup butter unsalted softened
• 1 tablespoon butter unsalted
• 1  vanilla pod split
• 0.5 teaspoon vanilla extract 

Equipment

• bowl
• frying pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup

Directions

1. Preheat oven to 35
2. To prepare cake, combine oil and vanilla bean in a small skillet over medium-high heat, and bring to a simmer.
3. Remove from heat.
4. Let stand 10 minutes or until mixture cools to room temperature. Scrape seeds from bean, and stir into oil; discard bean.
5. 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).
6. Add eggs, one at a time, beating well after each addition. Weigh or lightly spoon flour into dry measuring cups; level with a knife.
7. Combine flour, baking powder, and salt, stirring well with a whisk.
8. Add the flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture.
9. Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly.
10. Bake at 350 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.
11. To prepare glaze, melt 1 tablespoon butter in a small skillet over medium heat; cook for 2 minutes or until lightly browned.
12. Remove from heat.
13. Add the remaining ingredients, stirring until smooth.
14. Drizzle glaze over warm cake.