08/22/2026
**Caramel Pound Cake**
Rich, buttery, and perfectly moist, this classic Caramel Pound Cake is topped with a smooth homemade caramel glaze that makes every slice absolutely irresistible. It's the perfect dessert for holidays, family gatherings, or whenever you're craving an old-fashioned Southern treat.
**Ingredients**
**For the Cake**
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 5 large eggs
• 1 cup whole milk
• 2 teaspoons vanilla extract
Yo Cake Gal of Dallas⭐️😋
**For the Caramel Glaze**
• ½ cup unsalted butter
• 1 cup light brown sugar, packed
• ¼ cup whole milk
• 1 teaspoon vanilla extract
• 1½–2 cups powdered sugar
**Instructions**
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, beat the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Mix in the vanilla extract.
6. Alternately add the flour mixture and milk, beginning and ending with the flour mixture. Mix just until combined.
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. To make the glaze, melt the butter in a saucepan over medium heat. Stir in the brown sugar and milk, bringing the mixture to a gentle boil for 2 minutes.
11. Remove from heat, stir in the vanilla, then gradually whisk in the powdered sugar until smooth.
12. Pour the warm caramel glaze over the cooled cake and allow it to set before slicing.
This buttery pound cake with rich caramel glaze is a timeless Southern favorite that's always a crowd-pleaser.
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