Homemade Caramel Pound Cake

Homemade Caramel Pound Cake

Ingredients

• For the Pound Cake:

• 3 cups (390 g) all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup (230 g) unsalted butter, softened
• ½ cup (120 ml) vegetable oil
• 2 ½ cups (500 g) granulated sugar
• 5 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup (240 ml) whole milk, room temperature

• For the Caramel Glaze:

• ½ cup (115 g) unsalted butter
• 1 cup (200 g) brown sugar, packed
• ½ cup (120 ml) heavy cream
• 1 tsp vanilla extract
• Pinch of salt
• 1 cup (120 g) powdered sugar, sifted

Instructions

1. Make the Pound Cake

Preheat oven: 325°F (160°C). Grease and flour a 10-inch Bundt pan (or two loaf pans).

Mix dry: Whisk flour, baking powder, and salt.

Cream butter & sugar: Beat butter, oil, and sugar until light and fluffy (4–5 mins).

Add eggs: Mix in eggs one at a time, then add vanilla.

Combine: Add flour mixture in 3 parts, alternating with milk. Mix gently until smooth (do not overmix).

Bake: Pour batter into pan and bake for 75–85 minutes, or until a toothpick comes out clean.

Cool: Let the cake cool 10 mins in the pan, then transfer to a wire rack.

2. Make the Caramel Glaze

In a saucepan, melt butter over medium heat.

Stir in brown sugar and cook for 2 mins, stirring constantly.

Add heavy cream, vanilla, and salt; bring to a gentle boil.

Remove from heat and whisk in powdered sugar until smooth.

Let cool slightly, then pour over the cooled cake.