Caramel Pound Cake

Moist and decadent, this Caramel Pound Cake is the perfect treat for any occasion. Rich with butter and sugar, and infused with the warmth of vanilla, this cake is elevated to new heights with a velvety caramel sauce drizzled over the top.

A delightful combination that’s sure to impress!

Ingredients

• 1 1/2 cups (190g) unsalted butter, softened
• 1 3/4 cups (210g) granulated sugar
• 4 large eggs, at room temperature
• 2 1/4 teaspoons pure vanilla extract
• 2 1/4 cups (285g) all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 1 cup (240ml) whole milk, at room temperature
• For the caramel sauce:
• 1/2 cup (115g) granulated sugar
• 1/4 cup (60ml) heavy cream
• 1/4 teaspoon sea salt
• 1/2 teaspoon unsalted butter

Instructions

Preheat your oven to 325°F (165°C).

Grease a 9×5-inch loaf pan and line it with parchment paper.

In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes.

Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.

Beat in the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture.

Beat just until combined.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For the caramel sauce, combine the sugar, heavy cream, and sea salt in a small saucepan.

Place over medium heat and cook, stirring occasionally, until the sugar dissolves.

Increase the heat to medium-high and bring to a boil.

Reduce the heat to medium-low and simmer for 5-7 minutes or until the caramel turns a deep amber color.

Remove from heat and stir in the butter until melted.

Once the cake is completely cool, drizzle the caramel sauce over the top.

Slice and serve!

Notes

Make sure to use room temperature eggs and butter for a tender crumb. Don’t overmix the batter, as this can lead to a dense cake.

If you want a more pronounced caramel flavor, cook the caramel sauce to a darker amber color, but be careful not to burn it.

You can also adjust the amount of caramel sauce to your liking, depending on how saucy you like your cakes. This cake is perfect for special occasions or as a sweet treat for brunch.

You can store leftovers at room temperature for up to 3 days, but it’s best served fresh.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 120mg
• Sodium: 350mg
• Total Carbohydrates: 53g
• Dietary Fiber: 0g
• Sugars: 34g
• Protein: 6g