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
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
- 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.
