Pound Cake with Caramel Icing
Pound Cake with Caramel Icing is more than a dessert—it's a slice of Southern tradition passed down through generations. With its buttery crumb and rich caramel glaze, this cake is perfect for holidays or comforting everyday treats.
Equipment
- Bundt Pan
- Mixer
- Saucepan
Ingredients
For the Pound Cake
- 1 cup unsalted butter softened
- 2½ cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup whole milk
- 2 tsp vanilla extract
For the Caramel Icing
- ½ cup unsalted butter
- 1 cup packed brown sugar
- ⅓ cup heavy cream
- 1½ cups powdered sugar sifted
- 1 tsp vanilla extract
- pinch of salt
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- Cream the butter and sugar in a large bowl until pale and fluffy, 4–5 minutes.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the creamed mixture in thirds, alternating with milk, beginning and ending with flour. Stir in vanilla.
- Pour batter into prepared pan, smooth top. Bake for 75–85 minutes or until a toothpick comes out clean.
- Cool cake in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the icing: Melt butter in a saucepan. Stir in brown sugar and cream, bring to a gentle boil for 2–3 minutes while stirring.
- Remove from heat, add vanilla and salt. Whisk in powdered sugar until smooth.
- Pour warm icing over the cooled cake. Let it set before serving.
Notes
Make the cake a day ahead and add the icing just before serving. Add citrus zest, nuts, or spices to customize. Store wrapped at room temperature for up to 4 days.