Instructions
**For the Decadent Cream Cheese Pound Cake:**
1. **Preheat and Prepare:** Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×13 inch baking pan.
2. **Combine Dry Ingredients:** In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set aside.
3. **Cream Butter and Cream Cheese:** In a large mixing bowl, using an electric mixer, beat the softened butter and cream cheese together until light and fluffy (about 3-4 minutes).
4. **Add Sugar Gradually:** Slowly add the granulated sugar to the butter mixture, beating on medium speed for another 5-7 minutes, until the mixture is very pale and fluffy. Scrape down the sides of the bowl as needed.
5. **Incorporate Eggs:** Add the eggs one at a time, beating well after each addition until fully incorporated. Don’t rush this step!
6. **Add Vanilla:** Stir in the vanilla extract.
7. **Alternate Dry and Wet:** With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix just until combined; do not overmix.
8. **Bake:** Pour the batter evenly into your prepared pan. Bake for 60-80 minutes for a Bundt pan, or 50-60 minutes for a 9×13 inch pan, or until a wooden skewer inserted into the center comes out clean.
9. **Cool:** Let the pound cake cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely.
**For the Irresistible Caramel Glaze:**
1. **Melt Butter:** In a small saucepan over medium heat, melt the butter.
2. **Add Brown Sugar:** Stir in the light brown sugar. Bring to a gentle boil, stirring constantly, and cook for 1 minute.
3. **Whisk in Cream:** Remove from heat and carefully whisk in the heavy cream, vanilla extract, and salt until smooth.
4. **Glaze the Cake:** Once the cake is completely cool, pour the warm caramel glaze evenly over the top, allowing it to drip down the sides.
Short Tips:
* **Room Temperature is Key:** Ensure your butter, cream cheese, eggs, and milk are at room temperature for a truly smooth batter and even baking. This helps prevent clumping and results in a lighter cake.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour too much, leading to a tough cake. Mix until just combined.
* **Cool Completely Before Glazing:** Glazing a warm cake will cause the glaze to melt and soak into the cake, rather than forming a beautiful, decadent coating.
* **Storage:** Store the pound cake at room temperature in an airtight container for up to 3 days, or in the refrigerator for up to a week. It also freezes beautifully for up to 3 months! Just wrap it tightly in plastic wrap and then foil.
