Recipe Details
Introduction
This cake is all about contrasts: a plush, tight crumb that slices cleanly and a rich caramel that drapes every curve. Cream cheese in the batter lends subtle tang and a wonderfully velvety texture, while the low-and-slow bake ensures an evenly golden exterior without a dry center. The warm caramel glaze—simple yet luxurious—binds it all together. Whether you are dressing up a holiday table or treating a quiet weekend, this tinsuf recipe delivers a bakery-caliber finish with home-kitchen ease.
Ingredients
For the Pound Cake
- 3 cups (360g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon fine salt
- 1 cup (226g) unsalted butter, softened
- 8 oz (226g) cream cheese, softened
- 3 cups (600g) granulated sugar
- 6 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1/2 cup (120ml) whole milk, room temperature
For the Caramel Glaze
- 1 cup (200g) packed brown sugar
- 1/2 cup (120ml) heavy cream
- 4 tablespoons (56g) unsalted butter
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
