This timeless pound cake is everything you want in a dessert: dense yet tender, subtly sweet, and crowned with a silky caramel glaze that sets into a dreamy finish. Whether you’re baking for a celebration or just craving something indulgent, this recipe delivers elegance and nostalgia in one beautiful Bundt.
Ingredients
| For the Pound Cake | |
|---|---|
| Unsalted butter (room temp) | 1 cup (2 sticks) |
| Granulated sugar | 3 cups |
| Large eggs (room temp) | 6 |
| Full-fat sour cream | 1 cup |
| All-purpose flour (sifted) | 3 cups |
| Baking soda | ½ tsp |
| Salt | ¼ tsp |
| Vanilla extract | 1 tbsp |
| For the Caramel Glaze | |
|---|---|
| Unsalted butter | ½ cup |
| Brown sugar (packed) | 1 cup |
| Whole milk or heavy cream | ¼ cup |
| Salt | Pinch |
| Powdered sugar (sifted) | 1½ cups |
| Vanilla extract | 1 tsp |
Instructions
see continuation on next page
ADVERTISEMENT
