• Preheat the oven to 325°F.

Pound Cake

• Generously grease the inside of a 10-inch bundt pan with butter or shortening and dust it with flour.
• Tap out any excess flour.
• Combine the butter and sugar in a large bowl and cream until light and fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Beat in the vanilla In another bowl, whisk the flour, baking powder, salt and baking soda together
• Mix 1/3 of the flour mixture into the butter and sugar mixture.
• Add half of the buttermilk and mix to combine, followed by another 1/ 3 of the flour mixture Finish by beating in the remaining buttermilk, and finally the last of the flour Use a spatula to make sure the mixture is completely mixed in. The batter will be thick
• Pour the batter into the prepared bundt pan. Bake until a tester inserted in the center comes out clean, about 60 minutes
• Let the cake cool for 15 minutes, then remove from the pan to cool completely on a wire rack.
• Once the cake is cool, place it on a serving plate

Caramel Icing

• Place the butter, brown sugar and cream in a saucepan and place over medium heat. Bring the mixture to a boil, stirring constantly.
• Remove from the heat.
• Whisk in the powdered sugar Let the icing sit for 10-15 minutes, whisk one more time. then pour the icing over the cake. Let the icing set before serving