Vanilla Bean Pound Cake with Brown Butter Glaze
PREP: 25 MINUTES
COOK: 50 MINUTES
SERVINGS: 6 - 8 SERVINGS
- 1 3/4 cup sifted flour
- ½ tsp salt
- ½ tsp baking soda
- 3/4 cup unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1 vanilla bean, cut lengthwise, scrape out seeds, discard pod
- Brown Butter Glaze
- ¼ cup butter
- ½ cup powdered sugar
- 2-3 Tbsp milk
- ½ vanilla bean, cut lengthwise, scrape out vanilla seeds & discard pod
Preheat oven to 325 degrees. Prepare Lotus Pan with baking spray or butter and flour.
Combine flour, salt and baking soda and set aside. In bowl of electric mixer fitted with paddle, cream butter and sugar at medium speed until light. Add eggs one at a time, mixing between each addition. Add vanilla. Slowly add flour mixture and combine thoroughly. Pour into pan. Tap on counter to release air bubbles. Bake for 50-60 minutes or until toothpick inserted in center comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.
In saucepan, over medium heat melt butter and continue cooking until browned. Pour butter into shallow bowl and place in freezer for 5-10 minutes. Slowly mix in powdered sugar and vanilla. Add milk to desired consistency. Pour over cake and top with pistachios (optional).