A rich, buttery, and moist pound cake infused with caramel flavor and topped with a luscious homemade caramel glaze. This cake is perfect for holidays, gatherings, or a comforting sweet treat any day.

Ingredients:

For the Pound Cake:

• 1½ cups (340g) unsalted butter, softened

• 2½ cups (500g) granulated sugar

• 5 large eggs, room temperature

• 3 cups (375g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup (240ml) whole milk, room temperature

• 2 teaspoons vanilla extract

For the Caramel Glaze:

• ½ cup (115g) unsalted butter

• 1 cup (200g) packed light brown sugar

• ¼ cup (60ml) whole milk or heavy cream

• 1 teaspoon vanilla extract

• 2 cups (240g) powdered sugar (sifted)

• A pinch of salt

Instructions:

Step 1 – Make the Pound Cake:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3–5 minutes).

4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

5. Gradually add the flour mixture alternately with the milk, beginning and ending with flour. Mix until just combined—do not overmix.

6. Pour batter into the prepared pan(s) and smooth the top.

7. Bake for 60–75 minutes (Bundt) or 50–60 minutes (loaf pans), or until a toothpick inserted into the center comes out clean.

8. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 2 – Prepare the Caramel Glaze:

1. In a saucepan over medium heat, melt the butter.

2. Stir in brown sugar and milk/cream. Bring to a gentle boil while stirring constantly, then reduce heat and simmer for 2 minutes.

3. Remove from heat and stir in vanilla and a pinch of salt.

4. Gradually whisk in sifted powdered sugar until smooth and glossy. If the glaze is too thick, add a teaspoon of milk. If too thin, add a little more powdered sugar.

5. Let the glaze cool slightly until it thickens but is still pourable (about 5–10 minutes).

Step 3 – Glaze the Cake:

1. Once the cake is completely cool, place it on a serving plate or rack.

2. Drizzle the warm caramel glaze generously over the top, allowing it to drip down the sides.

3. Let the glaze set for at least 30 minutes before slicing.

Tips for Success:

• Room temperature ingredients ensure even mixing and a tender crumb.

• Do not overmix the batter after adding flour to avoid a dense cake.

• For extra caramel flavor, add ¼ cup of caramel sauce to the cake batter.

• Store covered at room temperature for up to 3 days or refrigerate for longer freshness.