2ļøā£ Make the Caramel Glaze:
- In a saucepan over medium heat, melt the butter.
- Add brown sugar and stir constantly for 2ā3 minutes until the mixture starts to bubble and thicken slightly.
- Slowly pour in the milk or cream while stirring. Let it simmer gently for another 2ā3 minutes, stirring the whole time.
- Remove from heat and stir in the vanilla and a pinch of salt (if using). Let the glaze sit for 3ā5 minutes to thicken slightly.
- Once the cake is completely cool, pour the warm caramel glaze over the top, allowing it to drip beautifully down the sides.
āØ Tips & Serving Suggestions
- Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Store leftovers tightly wrapped at room temperature for up to 3 days or refrigerate for up to 5 days.
- This cake freezes well ā wrap tightly and freeze for up to 3 months.
Rich, golden, and glazed to perfection ā this Caramel Pound Cake is pure dessert bliss in every slice. š®
