Canola Oil Pound Cake with Browned Butter Glaze

Just an FYI, a cup of cake flour weighs approximately 4 ounces! So the 12 ounces it is calling for is correct. If you used 24 ounces as mentioned above, you would have about six cups. This can be verified by looking it up on the internet or some cookbooks have weight measurement guides.

I'm giving it four stars because the flavor is excellent but I was disappointed that it didn't really have the texture of pound cake, plus I thought that it was a little dry. When I want to make a pound cake, I think that I will stick with CL's sour cream pound cake version but just add the vanilla bean to that.

Absolutely delicious! Definitely a keeper. One note - I checked for doneness at 50 minutes and it was done.

I found this pound cake to be quite good, but not quite "pound cake" like. I understand it's a lightened version, and my issue was not with the taste! It was with the density. I used the cake flour, as the recipe called for, and found that it came of more like an angel food cake consistancy. Next time I will most likely use regular all-purpose flour and see if I can get the density right. I also have a gas oven, and think the cake was slightly overdone. Will check the cake at 50 minutes next time. Will definitely make again, and love that it is so much better for you!

Pound cake is my son's favorite dessert. Baked this for him when he was home. He claims it is the best pound cake ever.

12 oz of flour is 1 1/2 cups not "about 3 cups " so make sure you put in 3 cups ( 24 oz)

This is one of the best pound and moistest cakes I have ever had - I cannot believe it was actually good for me too! :-)