Caramel Cream Cheese Pound Cake

1. Preheat the oven to 325°F (160°C). Grease and flour a 10-inch bundt or tube pan thoroughly.
2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy (about 3–5 minutes).

Add eggs one at a time, beating well after each addition.
Gradually mix in flour and salt. Stir in vanilla extract until fully combined.
Pour batter evenly into the prepared pan. Tap pan gently to release air bubbles.
Bake for 85–95 minutes or until a toothpick inserted comes out clean. Let cool in pan 15 minutes before transferring to a wire rack.
For the glaze, melt butter in a saucepan over medium heat. Add brown sugar and stir until dissolved.
Slowly whisk in milk or cream and bring to a gentle boil. Simmer 2–3 minutes until slightly thickened. Remove from heat and stir in vanilla.
Let glaze cool slightly, then drizzle over cooled pound cake. Allow it to set before slicing.

Troubleshooting & Consistency Tips

Dry texture? Avoid overbaking. Check for doneness at 85 minutes with a skewer.
Glaze too thin? Simmer longer to reduce, or use heavy cream instead of milk.
Sticking to pan? Use a baking spray with flour or butter and flour the pan well, especially around the tube center.

Room Temp: Store covered for up to 3 days in a cool kitchen.
Refrigerator: Keeps for up to 7 days, tightly wrapped. Bring to room temperature before serving.
Freezer: Freeze slices or whole cake (unglazed) for up to 3 months. Thaw overnight in fridge and glaze before serving.
Make-Ahead: You can bake the cake a day ahead and glaze right before serving.