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
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
