Baptist Pound Cake with Caramel Icing: A Southern Classic

There are few desserts as timeless, comforting, and soul-satisfying as a **Baptist Pound Cake with Caramel Icing**. This Southern classic is more than just a cake — it’s a celebration of home, hospitality, and heritage. Known for its buttery crumb, velvety texture, and rich caramel glaze, this cake has been a Sunday dinner staple in countless Southern kitchens for generations. Whether it’s served after church, during the holidays, or at family gatherings, one bite instantly brings that feeling of warmth and nostalgia.

What makes this recipe irresistible is its perfect balance of simplicity and indulgence. The pound cake itself is dense yet tender, rich but not overly sweet, and the caramel icing drapes over it in smooth, glossy waves that set beautifully. It’s the kind of cake that doesn’t need decoration — its golden crust and shiny caramel glaze say it all.

🧈 Ingredients and Their Roles

For the Pound Cake:

• 3 cups all-purpose flour – Provides the structure and body of the cake.
• 3 cups granulated sugar – Sweetens the cake while also creating that classic fine crumb texture.
• 1 cup unsalted butter (softened) – Adds richness and a deep buttery flavor that’s essential to a good pound cake.
• ½ cup shortening – Helps keep the cake incredibly moist and tender.
• 5 large eggs – Bind the ingredients together while adding structure and richness.
• 1 cup whole milk – Balances the batter’s consistency and contributes to the moist texture.
• 1 teaspoon vanilla extract – Enhances the overall flavor and warmth of the cake.
• ½ teaspoon baking powder – Ensures a slight lift without compromising the dense, classic pound cake texture.
• ¼ teaspoon salt – Brings out the sweetness and rounds out the flavor.

For the Caramel Icing:

• 1 stick (½ cup) unsalted butter – Forms the base of the icing for richness and smoothness.
• 1 cup packed light brown sugar – The star ingredient that gives the icing its deep caramel flavor.
• ⅓ cup evaporated milk – Adds creaminess and helps achieve that silky consistency.
• 1 teaspoon vanilla extract – Enhances the caramel flavor and adds aromatic depth.
• Pinch of salt – Balances the sweetness.

👩‍🍳 Instructions for the Perfect Pound Cake

1. Prep the Pan and Oven: Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-inch tube pan or Bundt pan.
2. Cream the Fats and Sugar: In a large mixing bowl, beat the butter and shortening until light and fluffy (about 2 minutes). Gradually add the granulated sugar and beat for 5–7 minutes until the mixture is very pale and creamy. This step is crucial for the cake’s fine crumb!
3. Add Eggs: Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternate Wet and Dry: With the mixer on low speed, alternate adding the dry ingredients and the whole milk, beginning and ending with the dry ingredients (Flour mixture, Milk, Flour mixture, Milk, Flour mixture). Mix just until combined; do not overmix.
6. Finish the Batter: Stir in the vanilla extract. Pour the batter evenly into the prepared tube pan.
7. Bake: Bake for 75 to 90 minutes, or until a long, thin wooden skewer inserted into the center comes out clean. If the top begins to brown too quickly, lightly tent it with aluminum foil.
8. Cool: Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack to cool completely.

✨ Instructions for the Caramel Icing

1. Melt and Mix: In a medium saucepan, melt the butter over medium heat. Add the light brown sugar and evaporated milk. Stir constantly until the sugar is dissolved.
2. Boil: Bring the mixture to a rolling boil and cook for exactly **1 minute**, stirring constantly. Remove from the heat.
3. Whip and Glaze: Stir in the vanilla extract and **pinch of salt**. Allow the icing to cool for about 3–5 minutes. It should thicken slightly but still be pourable.
4. Ice the Cake: Place the completely cooled pound cake on a serving plate. Pour the warm caramel icing evenly over the top of the cake, allowing it to drizzle down the sides. The icing will set to a beautiful, glossy shine.

Enjoy this piece of Southern heritage! It’s the perfect end to any meal.