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
1. Bake the Pound Cake
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch Bundt or tube pan.
- Cream butter and sugar together until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each addition.
- Mix in sour cream and vanilla.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to the wet mixture, mixing just until combined.
- Pour batter into prepared pan and smooth the top.
- Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
2. Make the Caramel Glaze
- In a saucepan over medium heat, melt the butter.
- Stir in brown sugar and cook for 2–3 minutes, stirring constantly.
- Add milk and a pinch of salt; bring to a gentle boil.
- Remove from heat and let cool for 3–5 minutes.
- Whisk in powdered sugar and vanilla until smooth.
- Pour or drizzle the warm glaze over the cooled cake. It will thicken as it sets, forming a rich, glossy finish.
💡 Tips & Variations
- Add crunch: Mix in ½ cup chopped pecans or walnuts, or sprinkle them over the glaze.
- Make ahead magic: This cake tastes even better the next day as the caramel soaks in.
- Serve it up: Pair with vanilla ice cream or whipped cream for an extra indulgent treat.
