This caramel glazed pound cake is rich, buttery, and topped with a luscious caramel glaze, making it an irresistible dessert for any occasion. Here’s how to make it:
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Ingredients:
For the Pound Cake:
1 1/2 cups unsalted butter, softened
2 1/2 cups granulated sugar
5 large eggs
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3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
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For the Caramel Glaze:
1 cup brown sugar
1/2 cup unsalted butter
1/4 cup heavy cream
1 teaspoon vanilla extract
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Instructions:
Preheat the Oven:
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan thoroughly.
Prepare the Pound Cake Batter:
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
In a separate bowl, sift together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract.
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Bake the Pound Cake:
Pour the batter into the prepared Bundt pan, spreading it out evenly.
Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Prepare the Caramel Glaze:
In a medium saucepan over medium heat, combine the brown sugar, butter, and heavy cream. Bring the mixture to a boil, stirring constantly.
Reduce the heat and let it simmer for about 3 minutes, continuing to stir.
Remove the saucepan from the heat and stir in the vanilla extract. Allow the glaze to cool slightly so it thickens.
Glaze the Pound Cake:
Once the cake is completely cooled, drizzle the caramel glaze over the top, allowing it to drip down the sides.
Let the glaze set before serving.
Tips:
Room Temperature Ingredients: Ensure that the butter and eggs are at room temperature before mixing to achieve a smooth batter.
Preventing Sticking: Thoroughly greasing and flouring the Bundt pan is crucial to prevent the cake from sticking.
Storage: Store the pound cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Enjoy your caramel glazed pound cake, a decadent and delicious dessert that’s perfect for any special occasion or as a delightful treat any time of the day!
