Prepare the Pound Cake:

1. Preheat the Oven: Preheat your oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until light and fluffy, about 3-4 minutes.
4. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
5. Combine with Dry Ingredients: Gradually add the dry ingredients in three parts, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined—do not overmix.
6. Bake the Cake: Pour the batter into the prepared pan, smoothing the top. Bake for 1 hour 20-1 hour 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Make the Salted Caramel Glaze:

7. Make the Caramel: In a medium saucepan over medium heat, melt the sugar, stirring constantly. Once the sugar starts to melt and turn amber, stop stirring. Allow it to cook for a few more seconds until it reaches a deep golden color.
8. Add Butter and Cream: Carefully add the cubed butter and heavy cream, stirring until smooth. Be cautious as the mixture may bubble up.
9. Add Vanilla and Salt: Stir in the vanilla extract and sea salt. Allow the caramel to cool slightly before pouring over the cooled pound cake.

Assemble the Cake:

10. Drizzle the Glaze: Once the cake has cooled completely, drizzle the salted caramel glaze over the top. Let it drip down the sides for a beautiful presentation.