Photo: Johnny Autry; Styling: Leigh Ann Ross
Hands-on Time
25 Mins
Total Time
1 Hour 50 Mins
Serves 16 (serving size: 1 slice)

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

TaraLL's Review

May 14, 2014

Tinkerbell0914's Review

July 22, 2013

Fourtimemomma's Review

March 06, 2013
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.

BlueeyedSara7's Review

January 09, 2012
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.

yh9080's Review

January 08, 2012
Absolutely delicious! Definitely a keeper. One note - I checked for doneness at 50 minutes and it was done.

MaryCkLdy's Review

December 28, 2011

JenPlev's Review

December 18, 2011
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!

juliarm's Review

December 09, 2011
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.

cotylee's Review

December 02, 2011
12 oz of flour is 1 1/2 cups not "about 3 cups " so make sure you put in 3 cups ( 24 oz)

leighcorra's Review

November 17, 2011
This is one of the best pound and moistest cakes I have ever had - I cannot believe it was actually good for me too! :-)