Caramel Pound Cake

Caramel Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup vegetable shortening (or use butter)

2 ½ 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 a richer flavor)

2 tsp vanilla extract

For the Caramel Glaze:

½ cup unsalted butter

1 cup light brown sugar, packed

¼ cup whole milk or heavy cream

2 cups powdered sugar, sifted

1 tsp vanilla extract

Instructions

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

Make the batter:

Cream butter, shortening, and sugar together until light and fluffy (about 5 minutes).

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

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

Add dry ingredients alternately with milk, beginning and ending with flour.

Stir in vanilla.

Bake:

Pour batter evenly into prepared pan.

Bake 70–80 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan 15 minutes before removing to a wire rack to cool completely.

Make the caramel glaze:

In a saucepan, melt butter over medium heat.

Add brown sugar and cook 2 minutes, stirring constantly.

Stir in milk/cream and bring to a gentle boil.

Remove from heat, whisk in powdered sugar and vanilla until smooth.

Let cool slightly until thick but pourable.

Glaze the cake:

Pour warm caramel glaze over cooled cake, letting it drip down the sides.