Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.

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

Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this mixture to the butter mixture, alternating with the milk until just combined.

Pour the batter into the prepared bundt pan and smooth the top. Bake for about 60-70 minutes or until a toothpick comes out clean.

Let the cake cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

In a medium saucepan over medium heat, melt the sugar while stirring constantly until it turns a beautiful amber color.

Stir in the butter until melted and combined.

Slowly add the heavy cream while stirring continuously. Finally, stir in the vanilla extract and a pinch of salt.

Drizzle the warm caramel sauce over the cooled pound cake.