Caramel Pound Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

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

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk and vanilla extract.

Pour half of the batter into the prepared loaf pan. Drizzle half of the caramel sauce over the batter.

Repeat with the remaining batter and caramel sauce.

Use a knife to gently swirl the caramel sauce into the batter.

Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Serve the caramel pound cake as is or with a drizzle of extra caramel sauce on top.