Buttery, velvety, and absolutely luxurious! This cream cheese pound cake has a fine, tight crumb that slices perfectly, topped with a glossy caramel glaze that cascades beautifully down every ridge of the bundt. Restaurant-quality elegance with home-kitchen ease.
Ingredients
For the Pound Cake:
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3 cups (360g) all-purpose flour
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1 teaspoon baking powder
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½ teaspoon fine salt
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1 cup (226g) unsalted butter, softened
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8 oz (226g) cream cheese, softened
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3 cups (600g) granulated sugar
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6 large eggs, room temperature
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2 teaspoons pure vanilla extract
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½ cup (120ml) whole milk, room temperature
For the Caramel Glaze:
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1 cup (200g) packed brown sugar
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½ cup (120ml) heavy cream
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4 tablespoons (56g) unsalted butter
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½ teaspoon vanilla extract
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Pinch of fine salt
Instructions
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Prep – Preheat oven to 325°F. Grease and lightly flour a 10-12 cup bundt pan.
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Mix Dry – Whisk together flour, baking powder, and salt. Set aside.
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