Caramel Pound Cake

Ingredients:

• Cake
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 6 large eggs
• 1 cup whole milk
• 1 tablespoon vanilla extract
• Caramel Glaze
• 1 cup unsalted butter
• 2 cups light brown sugar, packed
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• Pinch of salt

Instructions:

1. Preheat oven to 325°F (163°C). Grease and flour a Bundt pan.
2. Whisk flour, baking powder, and salt; set aside.
3. Beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each.
5. Alternate adding dry ingredients and milk, beginning and ending with flour. Stir in vanilla.
6. Pour batter into pan and bake 75–85 minutes, until a toothpick comes out clean.
7. Cool 15 minutes in pan, then invert onto a rack to cool completely.
8. Caramel Glaze:
   8. In a saucepan, melt butter over medium heat. Stir in brown sugar and cream. Bring to a gentle boil and cook 3–4 minutes, stirring constantly.
   9. Remove from heat, stir in vanilla and salt, then drizzle over cooled cake.