Preheat the oven:
Preheat your oven to 325°F (165°C). Thoroughly butter and flour a 10-inch Bundt pan.
Prepare the pound cake dough:
In a large mixing bowl, beat together softened butter and granulated sugar until light and fluffy.
Add the eggs one by one, beating well after each addition.
In another bowl, sift together the flour, baking powder and salt.
Gradually add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with the flour mixture. Mix until combined.
Stir in vanilla extract.
Bake the pound cake:
Pour the batter into the prepared Bundt pan, spreading it evenly.
Bake in preheated oven for 70 to 80 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Prepare the caramel icing:
In a medium saucepan over medium heat, combine brown sugar, butter, and heavy cream. Bring mixture to a boil, stirring constantly.
Reduce heat and simmer for about 3 minutes, continuing to stir.
Remove the pan from the heat and stir in the vanilla extract. Let the frosting cool slightly to thicken.
Frosting the pound cake:
Once the cake has cooled completely, pour the caramel frosting over the top, letting it drip down the sides.
Let the glaze set before serving.
Advice:
Room Temperature Ingredients: Make sure the butter and eggs are at room temperature before mixing to a smooth batter.
Prevent Sticking: It is essential to grease and flour the Bundt pan well to prevent the cake from sticking.
Storage: Store pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Enjoy your Caramel Glazed Pound Cake, a decadent and delicious dessert, perfect for any special occasion or as a delicious treat any time of day!
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