Canola Oil Pound Cake with Browned Butter Glaze

Photo: Johnny Autry; Styling: Leigh Ann Ross

Heart-healthy canola oil helps lighten this classic dessert. And an ingenious technique of soaking a vanilla bean in the oil adds deep, rich flavor to Canola Oil Pound Cake with Browned Butter Glaze.

Yield: Serves 16 (serving size: 1 slice)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 1 Hour, 50 Minutes

Nutritional Information

Amount per serving
  • Calories: 294
  • Fat: 12.6g
  • Saturated fat: 4.7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 1.9g
  • Protein: 3.2g
  • Carbohydrate: 42.8g
  • Fiber: 0.4g
  • Cholesterol: 44mg
  • Iron: 1.7mg
  • Sodium: 149mg
  • Calcium: 60mg

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

Preparation

  1. 1. Preheat oven to 350°.
  2. 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. 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. 4. Spoon batter into a 10-inch tube pan coated with cooking spray, and spread evenly. 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.
  5. 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.
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