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.
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