Pound Cake with Brown Butter Glaze

Heart-healthy canola oil replaces a good chunk of the butter traditionally used to make this dessert. Soaking vanilla beans in butter gives them a deep, rich flavor; you'll never miss the butter.
Preheat the oven to 350 degrees.To make the cake, combine the butter and vanilla pods in a small skillet over medium-high heat and bring to a boil. Remove from heat. Let stand for 10 minutes or until the mixture has cooled to room temperature. Peel the beans from the seeds and mix with the oil; discard the beans.Combine the butter mixture, 1 3/4 cups sugar, and 1/2 cup butter in a large bowl; beat with a mixer on medium speed until smooth (about 5 minutes). Add the eggs, 1 at a time, beating well after each addition. Spoon the flour into dry measuring cups; flatten with a knife. Combine flour, baking powder and salt, stirring well with a whisk. Add the flour mixture and buttermilk alternately to the sugar mixture, starting and ending with the flour mixture.Spoon the dough into a 10-inch-diameter baking dish greased with baking spray and spread evenly. Bake at 350 ° C for 1 hour or until a wooden stick inserted in the center comes out clean. Cool in the pan for 10 minutes on a wire rack and remove from the pan.To make the frosting, melt 1 tablespoon of butter in a small skillet over medium-high heat; cook for 2 minutes or until lightly browned. Remove from heat. Add the following 3 ingredients (with vanilla added), stirring until smooth. Drizzle the icing over the warm cake.