Preheat your oven to 325°F (165°C) and grease a bundt pan.

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Stir in the vanilla extract.

Pour the batter into the prepared bundt pan and smooth the top.

Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

For the caramel icing, combine the brown sugar, heavy cream, and butter in a saucepan over medium heat. Stir until the sugar is dissolved and the mixture is smooth.

Bring to a gentle boil and cook for 2 minutes, stirring constantly.

Remove from heat and stir in the vanilla extract.

Let the icing cool slightly, then drizzle over the cooled pound cake.

For a nutty twist, fold in a cup of chopped pecans or walnuts into the batter before baking. You can also add a teaspoon of almond extract for a different flavor profile. If you prefer a lighter icing, try a simple glaze made with powdered sugar and milk instead of the caramel icing. For a citrusy note, add the zest of one lemon or orange to the batter.