Preheat oven to 325°F (165°C). Grease and flour a 10-inch tube pan or Bundt pan.
Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat butter and sugar until light and fluffy (about 4–5 minutes).
Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
Combine with Dry Ingredients
Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Bake
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 20 minutes to 1 hour 30 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Make the Caramel Icing
Combine Ingredients
In a saucepan over medium heat, melt butter. Stir in brown sugar and evaporated milk.
Simmer
Bring to a gentle boil and simmer for 5–6 minutes, stirring constantly until thickened.
Add Vanilla
Remove from heat and stir in vanilla extract. Allow to cool slightly; it will thicken more as it cools.
Ice the Cake
Pour warm caramel icing over the cooled pound cake. Let it drizzle down the sides.
Tips:
For extra flavor, toast the pan with a little butter and flour to get a more golden crust.
The icing can be slightly thinned with a bit more milk if you want a pourable glaze instead of thick caramel.
This cake pairs beautifully with fresh berries or a scoop of vanilla ice cream.
If you want, I can also give you a shortcut version where the pound cake is extra moist and baked faster using a hand mixer only. It’s almost foolproof. Do you want that version?
