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Baptist Pound Cake with Caramel Icing

Baptist Pound Cake with Caramel Icing is a buttery, rich classic topped with dreamy caramel glaze—perfect for potlucks, holidays, and family gatherings.

Ingredients

### For the Pound Cake:

– 3 sticks (1½ cups) unsalted butter, softened

– 3 cups granulated sugar

– 6 large eggs

– 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 stick (½ cup) unsalted butter

– 1 cup light brown sugar, packed

– ½ cup evaporated milk

– 1 teaspoon vanilla extract

– 2 to 2½ cups powdered sugar, sifted

Instructions

1. **Preheat oven** to 325°F (163°C). Grease and flour a tube or bundt pan.

2. **Cream butter and sugar** in a large bowl until light and fluffy (about 5 minutes).

3. **Add eggs** one at a time, mixing well after each.

4. **Whisk dry ingredients** (flour, baking powder, salt) in another bowl.

5. **Alternate additions** of dry mix and milk into the creamed mixture, starting and ending with flour.

6. **Stir in vanilla**, then pour batter into prepared pan.

7. **Bake** for 1 hour 15–30 minutes, until a toothpick comes out clean.

8. **Cool in pan** for 10 minutes, then invert onto a rack to cool fully.

 

### For the Icing:

1. In a medium saucepan, **melt butter**, then stir in brown sugar until dissolved and bubbling.

2. Add **evaporated milk** and bring to a simmer. Remove from heat.

3. Stir in **vanilla**, then **gradually whisk in powdered sugar** until smooth.

4. Let cool slightly, then pour over the cooled cake, spreading gently.

  • Author: Clara Sylvester