Southern Caramel Pound Cake

Ingredients

For the Pound Cake:

• 1 cup unsalted butter, softened
• ½ cup shortening
• 3 cups granulated sugar
• 5 large eggs
• 3 cups all-purpose flour
• 1 cup whole milk
• 1 tbsp vanilla extract
• 1 tsp baking powder
• ½ tsp salt

For the Caramel Icing:

• ½ cup unsalted butter
• 1 cup brown sugar
• ½ cup whole milk
• 2 cups powdered sugar
• 1 tsp vanilla extract

Preparation

Step 1: Cream the butter, shortening & sugar

Mix until light and fluffy to create the perfect pound cake foundation.

Step 2: Add the eggs

Add eggs one at a time to ensure a smooth and rich batter.

Step 3: Combine the dry ingredients

Whisk flour, baking powder, and salt in a separate bowl.

Step 4: Add dry ingredients alternately with milk

Alternate flour mixture and milk into the batter, ending with flour. Add vanilla.

Step 5: Bake the cake

Pour into a greased Bundt pan and bake at 325°F (163°C) for 75–90 minutes. Cool completely.

Step 6: Make the caramel icing

Melt butter, add brown sugar, and cook gently until melted. Add milk, boil 2 minutes, remove from heat. Whisk in powdered sugar and vanilla until smooth.

Step 7: Glaze the cake

Pour warm caramel icing over the cake so it sinks perfectly into every groove.

Variations

• Salted Caramel Pound Cake: Add a sprinkle of sea salt on top.
• Pecan Caramel Pound Cake: Add toasted pecans inside the batter or sprinkle them on top.
• Caramel Cream Cheese Filling: Add a cream cheese layer inside the batter for extra richness.

Cooking Note

Do not rush the caramel icing — slow melting prevents grainy texture.

Serving Suggestions

• Serve warm with ice cream.
• Pair with coffee or chai latte.
• Slice and wrap for holiday gifting.

Tips

• Ensure butter is room temperature for best texture.
• Do not overmix once flour is added.
• Allow cake to cool before glazing for the perfect caramel flow.