A rich and buttery pound cake with a caramelized crust, topped with a luscious caramel glaze—perfect for any occasion!
Ingredients
For the Pound Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup whole milk
- 1 tbsp vanilla extract
For the Caramelized Crust:
- ¼ cup unsalted butter (melted)
- ½ cup brown sugar
For the Caramel Glaze:
- ½ cup unsalted butter
- 1 cup brown sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Step 1: Prepare the Cake Batter
- Preheat the oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
- In a large bowl, beat the butter and sugar together until light and fluffy (about 3 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix until smooth.
Step 2: Caramelize the Cake Crust
- Pour the melted butter into the bottom of the prepared pan.
- Sprinkle the brown sugar evenly over the butter.
- Gently pour the cake batter over the caramel layer, spreading it evenly.
Step 3: Bake the Cake
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully invert it onto a serving plate so the caramelized layer is on top.
Step 4: Make the Caramel Glaze
- In a saucepan over medium heat, melt the butter and stir in the brown sugar. Cook for 2–3 minutes until bubbly.
- Add the heavy cream, vanilla extract, and a pinch of salt. Stir and simmer for another 2 minutes.
- Remove from heat and let it cool slightly until it thickens.
Step 5: Finish and Serve
- Drizzle the warm caramel glaze over the cake.
- Let it set for a few minutes before slicing.
- Serve with whipped cream, ice cream, or fresh fruit if desired.