Caramel Pound Cake

Caramel Pound Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable oil

3 cups granulated sugar

5 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup whole milk (or buttermilk for extra richness)

2 tsp vanilla extract

Instructions:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, oil, and sugar until light and fluffy.

Add eggs one at a time, beating well after each. Stir in vanilla.

In another bowl, whisk together flour, baking powder, and salt.

Add dry mixture to the creamed mixture alternately with milk, beginning and ending with flour. Mix until just 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 pan for 15 minutes, then turn out onto a wire rack to cool completely.

Caramel Glaze

Ingredients:

½ cup unsalted butter

1 cup packed light brown sugar

⅓ cup heavy cream

1 tsp vanilla extract

Pinch of salt

Instructions:

In a saucepan over medium heat, melt butter.

Stir in brown sugar and cream, bring to a boil while whisking constantly.

Boil 1–2 minutes until slightly thickened. Remove from heat and stir in vanilla and salt.

Let cool slightly, then drizzle over the cooled pound cake.