Homemade Caramel Pound Cake

Step 1: Make the Pound Cake

1. Preheat oven to 325°F (160°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy (about 5 minutes).
3. Beat in eggs, one at a time, mixing well after each.
4. In a separate bowl, whisk together flour, baking powder, and salt.
5. Add flour mixture to the creamed mixture, alternating with milk. Start and end with flour.
6. Stir in vanilla.
7. Pour batter into prepared pan and smooth the top.
8. Bake for 75–85 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 2: Make the Caramel Sauce

1. In a saucepan, melt butter over medium heat.
2. Add brown sugar, cream, and salt. Bring to a simmer.
3. Cook for 4–5 minutes, stirring constantly, until thickened.
4. Remove from heat and stir in vanilla.
5. Let cool slightly to thicken more.

Step 3: Assemble & Serv

1. Drizzle warm caramel sauce over cooled pound cake.
2. Serve with extra sauce on the side (or over vanilla ice cream!).
3. Store leftovers covered at room temperature for up to 3 days or refrigerate for up to 1 week.

Optional Add-Ons:

• Chopped toasted pecans on top
• Sea salt flakes for a salted caramel twist
• Serve warm slices with whipped cream or coffee