If you’re searching for the ultimate comfort dessert that feels like a warm hug from your grandma’s kitchen, then you’ve absolutely got to try this Baptist Pound Cake with Caramel Icing Recipe. This classic Southern pound cake is incredibly moist and buttery, with a tender crumb that practically melts in your mouth, and the luscious caramel icing drizzled on top elevates it to pure indulgence. Every bite offers a perfect balance of rich sweetness and a hint of vanilla and lemon, making it a timeless treat that’s perfect for family gatherings, holiday celebrations, or just a cozy afternoon coffee break. Trust me, once you make this one, it’ll become a favorite you come back to again and again.

Baptist Pound Cake with Caramel Icing Recipe - Recipe Image

Ingredients You’ll Need

This recipe calls for simple ingredients you likely already have in your pantry and fridge, and each one is essential to creating the perfect harmony of flavor, texture, and appearance. Nothing fancy—just straightforward goodness!

2 1/2 cups all-purpose flour: The backbone of the cake providing structure and that classic pound cake crumb.
1/2 tsp baking powder: Just a touch to help the cake rise ever so slightly and stay light.
1/4 tsp salt: Balances the sweetness and enhances the overall flavor.
1 cup unsalted butter, softened: Adds richness and moisture, making the texture irresistibly tender.
2 cups granulated sugar: Sweetness that also helps with that golden crust.
6 large eggs: Eggs bring structure and a bit of fluffiness, binding everything perfectly together.
1 tsp vanilla extract: Gives the pound cake a warm, inviting aroma and depth.
1/2 cup whole milk: Introduces just enough moisture for a tender crumb without weighing it down.
1 tbsp lemon juice (optional): Adds a subtle brightness that balances the buttery flavor beautifully.
1 cup brown sugar, packed: The star ingredient of the caramel icing, with its rich molasses notes.
1/4 cup unsalted butter: For that luxurious, creamy base in the caramel icing.
1/4 cup heavy cream: Thickens the caramel and makes it irresistibly silky.
1/2 tsp vanilla extract: Deepens the flavor of the caramel icing with a hint of warmth.
Pinch of salt: Enhances the caramel’s sweetness with a subtle contrast.

How to Make Baptist Pound Cake with Caramel Icing Recipe

Step 1: Preheat and Prepare Your Pan

Start by preheating your oven to 325°F (163°C)—a moderate heat that ensures the cake bakes slowly for even doneness. Grease and flour either a 10-inch bundt pan or a 9×13-inch baking dish. This simple prep keeps your cake from sticking and helps it release perfectly once baked.

Step 2: Whisk Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures they’re evenly distributed and the leavening is consistent, which helps your cake rise evenly without any salty pockets.

Step 3: Cream Butter and Sugar

Grab a large bowl and beat the softened butter with the granulated sugar until it becomes light and fluffy—this process traps air and is key to a tender pound cake. Then, add the eggs one at a time, giving each egg a good mix in before adding the next to create a smooth, well-emulsified batter. Stir in the vanilla extract and optional lemon juice for that perfect pop of flavor.

Step 4: Alternate Dry and Wet Ingredients

Now, slowly add the flour mixture to your batter in batches, alternating with the whole milk—begin and end with the dry ingredients. This method prevents overmixing and keeps the cake tender. Mix just until combined to avoid a dense texture.

Step 5: Bake Your Cake

Pour your batter into the prepared pan and smooth the top with a spatula so it bakes evenly. Place it in the oven and bake for about 1 hour to 1 hour 10 minutes. You’ll know it’s done when a toothpick poked in the center comes out clean. Let your cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 6: Make the Caramel Icing

While the cake cools, prepare the caramel icing. Combine the brown sugar, butter, and heavy cream in a medium saucepan and cook over medium heat, stirring constantly, until the mixture boils and thickens slightly—about 2-3 minutes. This step is magical, creating that rich, glossy caramel that’s just begging to drip all over your cake.

Step 7: Add Final Touches to the Icing

Remove the caramel from heat and stir in vanilla extract and a pinch of salt to balance the sweetness. Let it cool just a bit so it’s thick but still pourable, then drizzle it generously over the cooled cake. Allow the icing to set before slicing to get those perfect gooey ribbons on every slice.

How to Serve Baptist Pound Cake with Caramel Icing Recipe

Garnishes

Keep it simple or add a little flair—fresh berries, a dusting of powdered sugar, or even a sprinkle of toasted pecans on top of the caramel icing brings extra color and texture. A few edible flowers can also make your presentation pop for special occasions.

Side Dishes

This pound cake shines on its own, but it pairs beautifully with a scoop of vanilla ice cream, whipped cream, or even a fresh fruit salad. A drizzle of espresso or a cup of hot tea complements the caramel’s richness perfectly too.

Creative Ways to Present

Try serving individual slices on vintage dessert plates with a caramel drizzle on the side for dipping. You can also turn this cake into a layered dessert by cutting it into cubes and layering with whipped cream and fresh fruit in a trifle dish. It’s a showstopper every way you slice it!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pound cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. This keeps the cake moist and the caramel icing soft, so every bite tastes freshly made.

Freezing

You can freeze the un-iced pound cake tightly wrapped in plastic and then foil for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then add freshly made caramel icing to bring it back to life. Freezing with the icing isn’t recommended as the texture of the caramel changes once thawed.

Reheating

If you prefer your pound cake warm, gently reheat slices in the microwave for 10-15 seconds or place them in a low oven at 300°F for 5-7 minutes. Just warm enough to soften the caramel icing and make it ooze temptingly without drying out the cake.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, you can substitute salted butter if that’s what you have, but be sure to omit or reduce the additional salt in the recipe to avoid over-seasoning your cake.

Is the lemon juice really necessary?

The lemon juice is optional but highly recommended as it adds a subtle brightness that balances the rich buttery flavors. You won’t notice it as a lemony taste, just a fresh lift.

Can I make this cake gluten-free?

While this recipe isn’t designed for gluten-free flour, you can experiment with a gluten-free all-purpose blend. Just be aware that the texture might vary slightly depending on the blend’s ingredients.

Why does my pound cake sometimes turn out dense?

Dense pound cake is often due to overmixing the batter or using cold ingredients. Make sure your butter is softened and mix just until combined to maintain a tender, light crumb.

How thick should the caramel icing be?

The caramel icing should be thick enough to coat the back of a spoon but still pourable so it can drip beautifully over the cake. Boil it for 2-3 minutes until it thickens slightly but adjusts timing if your stove runs hot or cool.

Final Thoughts

This Baptist Pound Cake with Caramel Icing Recipe is a soul-satisfying dessert that’s bound to become a treasured staple in your recipe collection. It’s simple, comforting, and utterly delicious with its tender crumb and deeply flavored caramel topping. Whether you’re baking it for a special occasion or just because, this cake will fill your kitchen with irresistible aromas and your heart with pure joy. Go ahead, bake it today and watch it vanish fast—everyone will be asking for seconds!

Baptist Pound Cake with Caramel Icing Recipe

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4.3 from 44 reviews

Author: admin
Total Time: 1 hour 30 minutes
Yield: 12 servings 1x

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Description

This classic Baptist Pound Cake with Caramel Icing is a rich, buttery dessert perfect for any occasion. The cake is dense and moist with a hint of vanilla and optional lemon juice for brightness, topped with a luscious homemade caramel icing that adds a sweet, creamy finish.

Ingredients

Scale

Cake Ingredients

2 1/2 cups all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
6 large eggs
1 tsp vanilla extract
1/2 cup whole milk
1 tbsp lemon juice (optional, for added flavor)

Caramel Icing Ingredients

1 cup brown sugar, packed
1/4 cup unsalted butter
1/4 cup heavy cream
1/2 tsp vanilla extract
Pinch of salt

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Instructions

Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking dish to prevent the cake from sticking.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside.
Cream butter and sugar: In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. This helps create a tender texture in the cake.
Add eggs and flavorings: Add the eggs one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract and lemon juice if you choose to use it for a subtle citrus note.
Combine wet and dry ingredients: Gradually add the flour mixture in portions, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overmixing.
Pour and bake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour to 1 hour 10 minutes until a toothpick inserted in the center comes out clean.
Cool the cake: Let the cake cool in the pan for 10 minutes before removing it. Transfer the cake to a wire rack and cool completely to room temperature.
Prepare caramel icing: While the cake cools, combine brown sugar, butter, and heavy cream in a medium saucepan. Bring to a boil over medium heat, stirring constantly and let it boil for 2 to 3 minutes until slightly thickened.
Finish the icing: Remove the saucepan from heat and stir in vanilla extract and a pinch of salt. Let the icing cool slightly to thicken before pouring over the cooled cake.
Apply icing and serve: Pour the caramel icing evenly over the top of the pound cake, allowing it to drip down the sides. Let the icing set before slicing and serving.

Notes

You can add lemon juice for a subtle citrus flavor that brightens the cake.
Ensure the butter is softened but not melted to achieve the best texture when creaming with sugar.
Do not overmix the batter once the dry ingredients are added to avoid a tough cake.
The caramel icing can be made ahead and warmed slightly if it hardens too much before serving.
Store leftovers covered at room temperature for up to 3 days or refrigerate for longer freshness.

Prep Time: 20 minutes
Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking
Cuisine: Southern American