Baptist Pound Cake with Caramel Icing

 

A true Southern classic, this pound cake is the epitome of homestyle baking. Dense, buttery, and perfectly moist, it's crowned with a rich, cooked caramel icing that melts into every crevice. This is a treasured recipe meant for Sunday dinners, potlucks, and creating sweet family memories.

Yields: 12-16 servings
Prep time: 30 minutes
Bake time: 1 hour 15 minutes - 1 hour 25 minutes

🧾 Ingredients

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• ½ cup shortening

• 3 cups granulated sugar

• 5 large eggs, room temperature

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup whole milk

• 2 teaspoons vanilla extract

For the Caramel Icing:

• 1 cup (2 sticks) unsalted butter

• 2 cups packed light brown sugar

• ⅔ cup evaporated milk

• 4 cups powdered sugar, sifted

• 2 teaspoons vanilla extract

👩‍🍳 Instructions

1. Prepare for Baking
Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch Bundt or tube pan, tapping out any excess flour.

2. Make the Cake Batter

• In a large bowl, using an electric mixer, cream together the softened butter, shortening, and granulated sugar on medium-high speed for 5-7 minutes, until the mixture is pale, light, and fluffy.

• Add the eggs one at a time, beating well after each addition and scraping down the bowl as needed.

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

• With the mixer on low speed, add the flour mixture to the creamed ingredients in three parts, alternating with the milk in two parts, beginning and ending with the flour. Mix only until just combined.

• Stir in the vanilla extract.

3. Bake the Cake

• Pour the batter evenly into the prepared pan and smooth the top.

• Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a long wooden skewer inserted into the center comes out clean.

• Let the cake cool in the pan on a wire rack for 15 minutes. Then, carefully invert it onto the rack to cool completely.

4. Prepare the Caramel Icing

• In a medium saucepan over medium heat, melt the 1 cup of butter.

• Stir in the brown sugar and cook for 2 minutes, stirring constantly, until the sugar is dissolved and the mixture is bubbling.

• Gradually whisk in the evaporated milk. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 3-4 minutes without stirring. Remove from heat and let it cool for 10-15 minutes.

• Gradually beat in the sifted powdered sugar and the 2 teaspoons of vanilla extract with an electric mixer on low speed until the icing is completely smooth and has thickened to a spreadable consistency.

5. Frost the Cake

• Once the cake is entirely cool, pour and spread the warm caramel icing generously over the top, allowing it to drip elegantly down the sides.

• For a beautiful finish, use a spoon or offset spatula to create soft peaks and swirls in the icing.

Baker's Notes:

• Room Temperature is Key: Using room temperature butter and eggs is crucial for achieving the proper creamy, emulsified batter that gives this cake its fine texture.

• Icing Timing: The icing will begin to set as it cools. Work relatively quickly once it's ready for a smooth application. If it becomes too thick, you can add a teaspoon of warm milk to thin it.