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- Caramel Pound Cake by Veronica from My Catholic Kitchen
- Dulce de Leche Swirl Pound Cake by Anuradha from Baker Street
- 3 cups AP flour (fluffed, spooned and leveled)
- ½ t baking powder
- ½ t baking soda
- ½ t fine salt
- 1 cup/8 oz (2 sticks) unsalted butter, softened
- 1¼ cups granulated sugar
- 4 large eggs
- 2 t vanilla paste (use seeds from vanilla beans or more extract if you cannot find)
- 2 t vanilla
- ½ t coarse grey sea salt
- 7 oz container 2% Greek yogurt
- 2 T Tuaca liquor
- For the caramel butterscotch glaze:
- 1 cup sugar
- 1 T agave
- 1 cup water
- 5 T unsalted butter, cut into cubes
- 1 t coarse salt
- about 1 T coarse grey sea salt for sprinkling
View Full Recipe at The Spiced Life
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