Caramel Pound Cakes

Here is a classic, bakery-style Caramel Pound Cake recipe that is rich, buttery, and topped with a smooth homemade caramel glaze. This version gives you multiple cakes or one large bundt, perfect for sharing.

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Caramel Pound Cakes

Preparation Time

20 minutes

Baking Time

65–75 minutes

Servings

2 small loaf cakes or 1 large bundt cake

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Ingredients

Pound Cake Batter

• Unsalted butter – 1½ cups (340 g), softened

• Granulated sugar – 1½ cups

• Light brown sugar – ½ cup

• Eggs – 6 large, room temperature

• All-purpose flour – 3 cups

• Baking powder – 1 teaspoon

• Salt – ½ teaspoon

• Whole milk – 1 cup

• Vanilla extract – 2 teaspoons

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Caramel Glaze

• Brown sugar – 1 cup

• Unsalted butter – ½ cup

• Heavy cream – ¼ cup

• Vanilla extract – 1 teaspoon

• Salt – ¼ teaspoon

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Directions

Step 1: Prepare Pans

• Preheat oven to 165°C (330°F).

• Grease and flour two 8×4-inch loaf pans or one bundt pan.

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Step 2: Cream Butter and Sugars

• Beat butter, granulated sugar, and brown sugar for 4–5 minutes until pale and fluffy.

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Step 3: Add Eggs

• Add eggs one at a time, mixing well after each addition.

• Scrape the bowl frequently.

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Step 4: Combine Dry Ingredients

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

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Step 5: Make the Batter

• Add dry ingredients to the batter alternately with milk.

• Mix gently until just combined.

• Stir in vanilla extract.

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Step 6: Bake

• Divide batter evenly into pans.

• Bake for 65–75 minutes, until a toothpick comes out clean.

• Cover loosely with foil if tops brown too fast.

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Step 7: Cool

• Cool cakes in pans for 15 minutes.

• Turn out and cool completely on wire racks.

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Caramel Glaze Directions

1. In a saucepan over medium heat, melt butter.

2. Stir in brown sugar and cream.

3. Bring to a gentle boil and cook 2–3 minutes.

4. Remove from heat and add vanilla and salt.

5. Let cool slightly until thick but pourable.

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Step 8: Glaze the Cakes

• Pour warm caramel glaze over cooled cakes.

• Allow glaze to set before slicing.

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Tips for Perfect Caramel Pound Cakes

• Use room-temperature ingredients.

• Beat butter and sugar thoroughly for a fine crumb.

• Pour glaze while warm, not hot.

• Let cakes rest before cutting.

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Variations

• Southern Style: Add 1 tablespoon molasses to glaze.

• Salted Caramel: Increase salt to ½ teaspoon.

• Nutty Caramel: Sprinkle toasted pecans on glaze.

• Mini Loaves: Bake 40–45 minutes.

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Storage

• Store covered at room temperature for 3 days.

• Refrigerate up to 5 days.

• Freeze unglazed cakes for up to 2 months.