Melt the butter in a pan, stirring constantly until the butter has turned brown and taken on a nutty smell (10-12m). Pour this into a bowl and allow to cool to room temperature.
Once cooled, add the butter, sugar and salt to a stand mixer and beat for 5m until light and fluffy.
Add the eggs one at a time on high speed until incorporated.
Mix the flour and baking powder together, add it to the butter mixture in 3 parts, alternating with the milk & vanilla in 2 parts.
Add to a silicone mould or bundt tin and bake at 180C/375F for 40-45m. Allow to cool completely.
To make the glaze, add the icing sugar, melted butter, vanilla and pink food colouring to a bowl. Slowly add the milk until you have a thick glaze consistency.
Pour the glaze over the cooled cake and top with sprinkles.
