{"id":2596,"date":"2025-12-29T04:29:32","date_gmt":"2025-12-29T04:29:32","guid":{"rendered":"https:\/\/recipe.infotips75.com\/?p=2596"},"modified":"2025-12-29T04:29:32","modified_gmt":"2025-12-29T04:29:32","slug":"homemade-caramel-pound-cake","status":"publish","type":"post","link":"https:\/\/ajkerbazardor.info\/homemade-caramel-pound-cake\/","title":{"rendered":"Homemade Caramel Pound Cake"},"content":{"rendered":"<p class=\"ds-markdown-paragraph\">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.<\/p>\n<hr \/>\n<h4><strong>Ingredients:<\/strong><\/h4>\n<p class=\"ds-markdown-paragraph\"><strong>For the Pound Cake:<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">1\u00bd cups (340g) unsalted butter, softened<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">2\u00bd cups (500g) granulated sugar<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">5 large eggs, room temperature<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">3 cups (375g) all-purpose flour<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">\u00bd teaspoon baking powder<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">\u00bd teaspoon salt<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">1 cup (240ml) whole milk, room temperature<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">2 teaspoons vanilla extract<\/p>\n<\/li>\n<\/ul>\n<p class=\"ds-markdown-paragraph\"><strong>For the Caramel Glaze:<\/strong><\/p>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\">\u00bd cup (115g) unsalted butter<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">1 cup (200g) packed light brown sugar<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">\u00bc cup (60ml) whole milk or heavy cream<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">1 teaspoon vanilla extract<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">2 cups (240g) powdered sugar (sifted)<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">A pinch of salt<\/p>\n<\/li>\n<\/ul>\n<hr \/>\n<h4><strong>Instructions:<\/strong><\/h4>\n<p class=\"ds-markdown-paragraph\"><strong>Step 1 \u2013 Make the Pound Cake:<\/strong><\/p>\n<ol start=\"1\">\n<li>\n<p class=\"ds-markdown-paragraph\">Preheat oven to 325\u00b0F (165\u00b0C). Grease and flour a 10-inch Bundt pan or two 9\u00d75-inch loaf pans.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">In a medium bowl, whisk together flour, baking powder, and salt. Set aside.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3\u20135 minutes).<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Add eggs one at a time, beating well after each addition. Mix in vanilla extract.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Gradually add the flour mixture alternately with the milk, beginning and ending with flour. Mix until just combined\u2014do not overmix.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Pour batter into the prepared pan(s) and smooth the top.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Bake for 60\u201375 minutes (Bundt) or 50\u201360 minutes (loaf pans), or until a toothpick inserted into the center comes out clean.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.<\/p>\n<\/li>\n<\/ol>\n<p class=\"ds-markdown-paragraph\"><strong>Step 2 \u2013 Prepare the Caramel Glaze:<\/strong><\/p>\n<ol start=\"1\">\n<li>\n<p class=\"ds-markdown-paragraph\">In a saucepan over medium heat, melt the butter.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Stir in brown sugar and milk\/cream. Bring to a gentle boil while stirring constantly, then reduce heat and simmer for 2 minutes.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Remove from heat and stir in vanilla and a pinch of salt.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">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.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Let the glaze cool slightly until it thickens but is still pourable (about 5\u201310 minutes).<\/p>\n<\/li>\n<\/ol>\n<p class=\"ds-markdown-paragraph\"><strong>Step 3 \u2013 Glaze the Cake:<\/strong><\/p>\n<ol start=\"1\">\n<li>\n<p class=\"ds-markdown-paragraph\">Once the cake is completely cool, place it on a serving plate or rack.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Drizzle the warm caramel glaze generously over the top, allowing it to drip down the sides.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Let the glaze set for at least 30 minutes before slicing.<\/p>\n<\/li>\n<\/ol>\n<hr \/>\n<h4><strong>Tips for Success:<\/strong><\/h4>\n<ul>\n<li>\n<p class=\"ds-markdown-paragraph\"><strong>Room temperature ingredients<\/strong>\u00a0ensure even mixing and a tender crumb.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Do not overmix the batter after adding flour to avoid a dense cake.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">For extra caramel flavor, add \u00bc cup of caramel sauce to the cake batter.<\/p>\n<\/li>\n<li>\n<p class=\"ds-markdown-paragraph\">Store covered at room temperature for up to 3 days or refrigerate for longer freshness.<\/p>\n<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>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 &hellip; <\/p>\n","protected":false},"author":2,"featured_media":2597,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2596","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast"],"_links":{"self":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts\/2596","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/comments?post=2596"}],"version-history":[{"count":0,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/posts\/2596\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/media\/2597"}],"wp:attachment":[{"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/media?parent=2596"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/categories?post=2596"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ajkerbazardor.info\/wp-json\/wp\/v2\/tags?post=2596"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}