If you’re searching for a dessert that feels like a warm, homemade hug, the Baptist Pound Cake with Caramel Icing Recipe is exactly what you need. This classic Southern treasure combines the dense, buttery richness of a traditional pound cake with a luscious, silky caramel icing that drips decadently over every slice. It’s the perfect balance of sweet and tender, with a hint of vanilla and optional lemon brightness that elevates the flavor to new heights. Whether for a family gathering, holiday, or just a special afternoon treat, this cake will quickly become a beloved staple in your baking repertoire.
Ingredients You’ll Need
The beauty of the Baptist Pound Cake with Caramel Icing Recipe lies in its straightforward, reliable ingredients that come together to create something truly comforting and delicious. Each component plays a key role in building the cake’s perfect texture, flavor, and that irresistible golden color.
- 2 1/2 cups all-purpose flour: Provides the structure that supports the cake’s tender crumb.
- 1/2 tsp baking powder: Just enough lift to keep the cake light.
- 1/4 tsp salt: Enhances all the flavors without overpowering them.
- 1 cup unsalted butter, softened: The secret to that rich, moist texture, softened for easier creaming.
- 2 cups granulated sugar: Sweetens perfectly while helping achieve a tender crumb.
- 6 large eggs: Add richness, moisture, and binding power.
- 1 tsp vanilla extract: Brings warmth and depth to the flavor.
- 1/2 cup whole milk: Keeps the batter moist and tender.
- 1 tbsp lemon juice (optional): Adds a subtle brightness that cuts through the buttery sweetness.
- 1 cup brown sugar, packed: The foundation of the caramel icing’s deep, molasses flavor.
- 1/4 cup unsalted butter (for icing): Adds richness and silky texture to the caramel.
- 1/4 cup heavy cream: Creates the luscious smoothness of the icing.
- 1/2 tsp vanilla extract (for icing): Complements and intensifies the caramel notes.
- Pinch of salt (for icing): Balances sweetness and enhances flavor complexity.
How to Make Baptist Pound Cake with Caramel Icing Recipe
Step 1: Prep Your Equipment and Ingredients
Start by preheating your oven to 325°F (163°C), and get your baking pan ready by greasing and flouring a 10-inch bundt pan or a 9×13-inch baking dish. Preparing the pan this way ensures your cake will release easily after baking.
Step 2: Combine Dry Ingredients
Whisk together the flour, baking powder, and salt in a medium bowl. This mixture is the backbone of your cake, and combining these ingredients early helps ensure even distribution and that fluffiness we all love.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with the granulated sugar until it’s pale, light, and fluffy—this step is crucial for a tender crumb and a buttery taste that melts in your mouth. Then add the eggs one at a time, beating well after each addition to maintain that smooth texture.
Step 4: Add Flavorings
Stir in the vanilla extract and the optional lemon juice for a subtle kick of freshness. This combination perfectly complements the richness of the butter and sugar.
Step 5: Alternate Dry Ingredients and Milk
Begin adding the flour mixture gradually, alternating with the milk, starting and ending with the dry ingredients. Mix just until everything is combined to avoid overworking the batter and keeping the cake tender.
Step 6: Bake the Cake
Pour your smooth batter into the prepared pan and smooth the surface with a spatula. Bake for 1 hour to 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This resting time helps the cake set perfectly.
Step 7: Make the Caramel Icing
While your cake cools, prepare the caramel icing. Combine brown sugar, butter, and heavy cream in a saucepan and bring to a boil over medium heat, stirring constantly. Let it boil for 2 to 3 minutes to thicken slightly, then remove from heat. Stir in vanilla extract and a pinch of salt, which are essential to balance the sweetness and round out the caramel flavor.
Step 8: Ice the Cake
Let the caramel icing cool enough so that it thickens slightly but is still pourable, then drizzle it generously over the cooled pound cake. Watch as it cascades down the sides in velvety ribbons, creating an irresistible, shiny finish. Allow the icing to set before slicing and serving for the perfect presentation.
How to Serve Baptist Pound Cake with Caramel Icing Recipe
Garnishes
To elevate your Baptist Pound Cake with Caramel Icing Recipe, consider topping it with finely chopped toasted pecans or walnuts for added crunch and a nutty contrast to the silky caramel. A sprinkle of flaky sea salt can also bring an exciting twist by playing with the sweet-salty flavor profile. Fresh raspberries or a mint sprig on the side add a burst of color and freshness for a beautiful finish.
Side Dishes
This cake pairs wonderfully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream, which melts beautifully over the warm caramel icing and enhances the cake’s richness. For a fruity counterbalance, a simple berry compote or sliced fresh strawberries can add a delightful tang and freshness that brightens every bite.
Creative Ways to Present
For special occasions, transform your Baptist Pound Cake with Caramel Icing Recipe into mini individual servings using a muffin tin or small bundt pans, perfect for party platters. You can also layer slices with whipped cream and fresh fruit to create a stunning trifle. Another charming idea is to drizzle extra caramel sauce in artistic swirls around each plate when serving, impressing your guests with both taste and style.
Make Ahead and Storage
Storing Leftovers
Once cooled, keep your Baptist Pound Cake with Caramel Icing Recipe fresh by storing it in an airtight container at room temperature for up to 3 days. If your kitchen is warm, refrigeration is best to prevent the caramel icing from becoming too sticky, though it’s always a good idea to bring it to room temperature before serving to enjoy the best texture and flavor.
Freezing
This pound cake freezes beautifully. Wrap it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When you’re ready to enjoy it, thaw it overnight in the refrigerator and then allow it to come to room temperature before serving. If frozen with icing, you might want to prepare a fresh batch of caramel to drizzle on top after thawing for that just-made appeal.
Reheating
To warm slices of the pound cake, gently microwave them for 10 to 15 seconds or warm them in a low oven (about 300°F or 150°C) for 5 to 10 minutes. This enhances the buttery richness and softens the caramel icing, making each bite taste freshly baked and wonderfully comforting.
FAQs
Can I use a different pan for this cake?
Absolutely! While a 10-inch bundt pan or 9×13-inch baking dish are recommended, you can also bake this cake in loaf pans or even cupcake tins. Just adjust the baking time accordingly; smaller portions will bake faster.
Is the lemon juice necessary in the recipe?
The lemon juice is optional but highly recommended. It adds a subtle brightness that balances the sweetness of the cake and caramel icing, making the flavors more complex and refreshing.
What if I don’t have heavy cream for the caramel icing?
You can substitute heavy cream with half-and-half or whole milk, but keep in mind that the icing may be slightly less rich and thick. The heavy cream contributes to the smooth, velvety texture of the caramel.
Can I make this cake dairy-free or egg-free?
Traditional Baptist Pound Cake relies heavily on butter and eggs for its characteristic texture and flavor. While substitutions can be made, they may alter the cake’s classic taste and dense yet tender crumb. If you want to experiment, try plant-based butter and egg replacers, but be prepared for some differences.
How long does the caramel icing stay good on the cake?
The caramel icing will keep its best flavor and texture for 2 to 3 days at room temperature or refrigerated. Over time, it may harden or become sticky, so it’s best enjoyed fresh for the fullest experience.
Final Thoughts
There is something truly special about the Baptist Pound Cake with Caramel Icing Recipe that makes it feel like a treasured family tradition in every bite. Its simple ingredients come together in a way that’s both classic and irresistible, with rich, buttery cake perfectly complemented by dreamy caramel icing. Whether you’re making it for a casual weekend treat or a celebratory gathering, this cake will warm hearts and invite smiles. So go ahead, give it a try and watch it become your new favorite dessert!
Print
Baptist Pound Cake with Caramel Icing Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
Description
This classic Baptist Pound Cake with Caramel Icing is a rich, buttery dessert that combines a moist pound cake with a luscious homemade caramel icing. Perfect for special occasions or an indulgent treat, the cake is baked to golden perfection and topped with a creamy caramel sauce that adds a sweet, slightly salty depth of flavor.
Ingredients
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
- Prepare the 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 all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender cake texture.
- Add Eggs and Flavorings: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate. Stir in the vanilla extract and lemon juice if using, for a subtle citrus note.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined to avoid overworking the batter.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 1 hour to 1 hour 10 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Let the cake cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely, which helps the caramel icing adhere better.
- Make Caramel Icing: In a medium saucepan, combine the packed brown sugar, butter, and heavy cream. Cook over medium heat, stirring constantly until the mixture boils. Let it boil for 2-3 minutes until it thickens slightly.
- Finish Icing: Remove the saucepan from heat and stir in the vanilla extract and a pinch of salt. Allow the icing to cool slightly so it thickens but is still pourable.
- Ice the Cake: Pour the caramel icing over the cooled pound cake, letting it drip down the sides for a beautiful finish. Allow the icing to set before slicing and serving.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- The lemon juice is optional but adds a nice brightness to the cake.
- Make sure not to overmix the batter once the flour is added to avoid a dense cake.
- If you prefer a firmer icing, allow the caramel to cool a bit longer before pouring.
- Store any leftover cake covered at room temperature for up to 3 days or refrigerate for up to a week.
