Description
A rich and buttery pound cake drizzled with a warm caramel glaze, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups unsalted butter (softened)
- 2 cups light brown sugar (packed)
- 1 cup granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter (for glaze)
- 1 cup light brown sugar (packed, for glaze)
- 1/4 cup milk (for glaze)
- 1 teaspoon vanilla extract (for glaze)
Instructions
- Preheat your oven to 325°F (163°C) and grease and flour a 10-inch bundt pan.
- Beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, beating well after each addition.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk.
- Mix until just combined, being careful not to overmix.
- Stir in the vanilla extract.
- Pour the batter into the prepared bundt pan and spread it out evenly.
- Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
- Melt the butter and brown sugar together in a saucepan over medium heat, stirring until dissolved.
- Add the milk and bring to a boil, then boil for 2 minutes.
- Remove from heat, and stir in the vanilla extract.
- Drizzle the cooled glaze over the cooled cake.
Notes
This cake pairs wonderfully with vanilla ice cream or whipped cream. For a richer experience, serve with hot beverages.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg