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Pound Cake with Caramel Glaze Recipe

American · Dessert · 85 min total

A classic, dense butter pound cake topped with a rich, homemade caramel glaze. Perfect for dessert or an afternoon treat.

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 1/2 cups granulated sugar
• 4 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup whole milk, room temperature
• 1/2 cup unsalted butter
• 1 cup packed light brown sugar
• 1/4 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup powdered sugar, sifted

Instructions

1. Preheat oven to 325°F (160°C). Grease and flour a 9x5-inch loaf pan.
2. In a large bowl, cream together 1 cup butter and granulated sugar until light and fluffy, about 4 minutes. Add eggs one at a time, beating well after each. Stir in 2 teaspoons vanilla.
3. In a separate bowl, whisk flour, baking powder, and 1/2 teaspoon salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour. Mix just until combined.
4. Pour batter into prepared pan and smooth top. Bake for 60-70 minutes, until a toothpick inserted in center comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
5. For caramel glaze: In a saucepan over medium heat, melt 1/2 cup butter. Stir in brown sugar and cream; bring to a boil. Cook for 1 minute, stirring constantly. Remove from heat; stir in 1 teaspoon vanilla and 1/4 teaspoon salt.
6. Gradually whisk in powdered sugar until smooth. Let glaze cool for 5 minutes until slightly thickened. Pour over cooled cake, letting it drip down sides. Let set before slicing.

Tips

• Ensure all ingredients are at room temperature for best texture.
• Store cake in an airtight container at room temperature for up to 3 days.
• Glaze can be reheated gently if it becomes too thick.

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