Caramel Glazed Pound Cake 

Caramel Glazed Pound Cake 

Introduction

There’s something timeless and deeply comforting about a classic pound cake — soft, buttery, and rich with a delicate crumb that practically melts in your mouth. But when you pour a warm, golden caramel glaze over the top, it transforms into something truly extraordinary.

This Caramel Glazed Pound Cake is the perfect combination of simple elegance and indulgent flavor. Each slice offers a velvety texture, the sweetness of real butter, and a silky layer of caramel that drips beautifully down the sides. It’s the kind of dessert that feels at home at both family gatherings and holiday celebrations.

Whether served with coffee in the morning or as a show-stopping dessert after dinner, this cake promises pure satisfaction in every bite.

Ingredients

For the Pound Cake:

• 3 cups all-purpose flour

• 1 teaspoon baking powder

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• ½ teaspoon salt

• 1 cup (2 sticks) unsalted butter, softened

• 2 ½ cups granulated sugar

• 6 large eggs, room temperature

• 1 cup whole milk (or buttermilk for extra richness)

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• 2 teaspoons pure vanilla extract

For the Caramel Glaze:

• 1 cup packed brown sugar

• ½ cup unsalted butter

• ¼ cup milk or heavy cream

• 1 teaspoon vanilla extract

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• A pinch of salt

Instructions

1. Prepare the Cake Batter:

• Preheat your oven to 325°F (160°C). Grease and flour a bundt pan generously, or spray with non-stick baking spray.

• In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

• In a large mixing bowl, beat butter and sugar together until light and fluffy — about 3–4 minutes using an electric mixer.

• Add the eggs one at a time, beating well after each addition.

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• Reduce the mixer speed to low, then alternately add the dry ingredients and milk, starting and ending with flour.

• Stir in vanilla extract until smooth and creamy.

2. Bake the Cake:

• Pour the batter evenly into the prepared bundt pan.

• Smooth the top with a spatula and tap the pan gently on the counter to remove air bubbles.

• Bake for 65–75 minutes, or until a toothpick inserted into the center comes out clean.

• Allow the cake to cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

3. Make the Caramel Glaze:

• In a small saucepan, melt the butter over medium heat.

• Stir in brown sugar and milk. Bring the mixture to a gentle boil and cook for about 2–3 minutes, stirring constantly.

• Remove from heat and stir in vanilla extract and a pinch of salt.

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• Let the glaze cool slightly — it should thicken but still pour easily.

4. Glaze the Cake:

• Place the cooled pound cake on a serving plate.

• Slowly pour the warm caramel glaze over the top, letting it cascade beautifully down the sides.

• Allow it to set for about 15 minutes before slicing and serving.

Serving Suggestions

• Serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

• Sprinkle a bit of sea salt on top for a salted caramel twist.

• Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Conclusion

This Caramel Glazed Pound Cake is the definition of simple perfection — moist, buttery, and indulgently sweet with that irresistible caramel finish. It’s a cake that feels like home: warm, inviting, and made with love.

Each bite tells a story of comfort and celebration, making it perfect for any occasion — from a cozy Sunday dessert to a holiday centerpiece. One slice is never enough, and once you’ve made it, you’ll find yourself coming back to this recipe again and again. 🍮💛