Ingredients
### For the Pound Cake:
– 3 sticks (1½ cups) unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– ½ teaspoon baking powder
– ½ teaspoon salt
– 1 cup whole milk
– 2 teaspoons vanilla extract
### For the Caramel Icing:
– 1 stick (½ cup) unsalted butter
– 1 cup light brown sugar, packed
– ½ cup evaporated milk
– 1 teaspoon vanilla extract
– 2 to 2½ cups powdered sugar, sifted
Instructions
1. **Preheat oven** to 325°F (163°C). Grease and flour a tube or bundt pan.
2. **Cream butter and sugar** in a large bowl until light and fluffy (about 5 minutes).
3. **Add eggs** one at a time, mixing well after each.
4. **Whisk dry ingredients** (flour, baking powder, salt) in another bowl.
5. **Alternate additions** of dry mix and milk into the creamed mixture, starting and ending with flour.
6. **Stir in vanilla**, then pour batter into prepared pan.
7. **Bake** for 1 hour 15–30 minutes, until a toothpick comes out clean.
8. **Cool in pan** for 10 minutes, then invert onto a rack to cool fully.
### For the Icing:
1. In a medium saucepan, **melt butter**, then stir in brown sugar until dissolved and bubbling.
2. Add **evaporated milk** and bring to a simmer. Remove from heat.
3. Stir in **vanilla**, then **gradually whisk in powdered sugar** until smooth.
4. Let cool slightly, then pour over the cooled cake, spreading gently.