Homemade Caramel Pound Cake: A Buttery Sweet Classic

Instructions

Step 1: Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.

Step 2: In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt.

Step 4: Add the dry ingredients to the creamed mixture alternately with milk, beginning and ending with the flour mixture. Stir in vanilla extract.

Step 5: Pour batter into prepared pan and smooth the top. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean. Let cool in pan for 15 minutes, then transfer to a wire rack to cool completely.

Step 6: To make the glaze, melt butter in a saucepan over medium heat. Stir in brown sugar and milk. Bring to a boil, then reduce heat and simmer for 2–3 minutes, stirring constantly. Remove from heat and stir in vanilla.

Step 7: Let the glaze cool slightly, then pour over the cooled cake. Allow it to set before slicing.

Storage Information

Store the caramel pound cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature before serving.