Step 1: Preheat Oven and Prepare Pan

Start by preheating your oven to 325°F (165°C). Grease and flour a large bundt or tube pan thoroughly to ensure the cake doesn’t stick. This step is crucial because pound cakes are dense, and sticking can ruin the final presentation.

Step 2: Cream Butter and Sugars

In a large mixing bowl, use an electric mixer to cream together the unsalted butter, brown sugar, and granulated sugar. Beat for 4–5 minutes until the mixture is light, fluffy, and pale in color. Proper creaming incorporates air, which contributes to the cake’s light, tender texture.

Step 3: Add Eggs

Add the eggs one at a time, mixing well after each addition. This allows the eggs to blend fully without curdling the batter. Eggs provide structure, moisture, and richness, so careful incorporation is key to a successful pound cake.

Step 4: Prepare Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Sifting the flour removes any lumps and ensures the baking powder is evenly distributed, preventing dense spots in your cake.

Step 5: Combine Dry Ingredients with Milk

Add the flour mixture to the creamed butter mixture alternately with milk or buttermilk, starting and ending with the flour. Mix gently after each addition until just combined. Overmixing can develop gluten, leading to a tough cake, so careful folding is essential.

Step 6: Add Flavorings

Stir in vanilla extract and, if desired, caramel extract. These extracts enhance the natural sweetness and provide a subtle, irresistible caramel aroma. At this stage, taste a small amount of batter—yes, raw batter!—to appreciate the deep caramel richness.

Step 7: Bake the Cake

Pour the batter into your prepared pan and smooth the top with a spatula. Bake in the preheated oven for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted into the center comes out clean. Oven times may vary, so start checking at 1 hour 10 minutes to avoid overbaking.

Step 8: Cooling

Allow the cake to cool in the pan for 15 minutes. Then, gently remove it from the pan and place it on a wire rack to cool completely. Cooling is essential for setting the structure and making it easier to pour the glaze without it sliding off.