Description
A classic pound cake infused with rich caramel flavor, topped with a sweet caramel glaze.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons caramel extract
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup caramel sauce
- For the Glaze:
- 1 cup confectioners’ sugar
- 2–3 tablespoons caramel sauce
- 1 tablespoon milk or cream
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan or tube pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract and caramel extract.
- In a separate bowl, whisk together the flour and salt.
- In a small bowl, whisk together the buttermilk and 1/2 cup caramel sauce.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Pour the batter into the prepared pan.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar, 2-3 tablespoons caramel sauce, and milk or cream until smooth. Add more liquid if needed to reach desired consistency.
- Drizzle the glaze over the cooled cake.
Notes
- Ensure your butter and eggs are at room temperature for best results.
- Do not overmix the batter.
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 55g
- Sodium: 150mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: Caramel Pound Cake, Pound Cake Recipe, Caramel Glaze, Easy Cake, Dessert, Baking