Vanilla Bean Pound Cake with Brown Butter Glaze

Recipe & photo thanks to Nordic Ware!

Ingredients:

• 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

Directions:

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 the bowl of an electric mixer fitted with a paddle, cream butter and sugar at medium speed until light. Add eggs one at a time, mixing between each addition. Add vanilla. Slowly add the flour mixture and combine thoroughly. Pour into the pan. Tap on the counter to release air bubbles. Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes before inverting onto a cooling rack.

In a saucepan, over medium heat, melt butter and continue cooking until browned. Pour the butter into a shallow bowl and place it in the freezer for 5-10 minutes. Slowly mix in powdered sugar and vanilla. Add milk to the desired consistency. Pour over the cake and top with pistachios (optional).