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:
-
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two 9×5-inch loaf pans.
-
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
-
In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 3–5 minutes).
-
Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
-
Gradually add the flour mixture alternately with the milk, beginning and ending with flour. Mix until just combined—do not overmix.
-
Pour batter into the prepared pan(s) and smooth the top.
-
Bake for 60–75 minutes (Bundt) or 50–60 minutes (loaf pans), or until a toothpick inserted into the center comes out clean.
-
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:
-
In a saucepan over medium heat, melt the butter.
-
Stir in brown sugar and milk/cream. Bring to a gentle boil while stirring constantly, then reduce heat and simmer for 2 minutes.
-
Remove from heat and stir in vanilla and a pinch of salt.
-
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.
-
Let the glaze cool slightly until it thickens but is still pourable (about 5–10 minutes).
Step 3 – Glaze the Cake:
-
Once the cake is completely cool, place it on a serving plate or rack.
-
Drizzle the warm caramel glaze generously over the top, allowing it to drip down the sides.
-
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.
