Description
Baptist Pound Cake is a rich and buttery dessert with a moist, dense texture, topped with a decadent caramel icing that adds the perfect sweet finish. This classic southern dessert is perfect for any gathering or as a sweet treat for family and friends!
Ingredients
Scale
For the pound cake:
- 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)
For the caramel icing:
- 1 cup brown sugar, packed
- 1/4 cup unsalted butter
- 1/4 cup heavy cream
- 1/2 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or a 9×13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon juice (if using).
- Gradually add the flour mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- 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. Let the cake cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
- While the cake is cooling, prepare the caramel icing. In a medium saucepan, combine the brown sugar, butter, and heavy cream. Bring to a boil over medium heat, stirring constantly. Allow the mixture to boil for 2-3 minutes until it thickens slightly.
- Remove from heat and stir in the vanilla extract and pinch of salt. Let the icing cool slightly before pouring over the cooled cake.
- Pour the caramel icing over the pound cake, allowing it to drip down the sides. Let the icing set before slicing and serving.
Notes
- The cake can be stored in an airtight container at room temperature for up to 3 days.
- If you prefer a thicker caramel icing, let it cook a little longer before removing it from the heat.
- For extra indulgence, you can add chopped nuts or chocolate chips to the top of the cake after icing it.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern, American
Nutrition
- Serving Size: 1/12th of the cake
- Calories: 430
- Sugar: 5g
- Sodium: 210mg
- Fat: 19g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 64
- Fiber: 1g
- Protein: 4g
- Cholesterol: 115mg