Pound Cake with Caramel Icing: A Southern Favorite That Feels Like Home

Pound Cake with Caramel Icing is more than a dessert, it’s a Southern hug on a plate. In our home, it started with a handwritten recipe from Nora’s grandmother and became a family favorite. Buttery, dense, and topped with warm caramel, it’s perfect for holidays, Sundays, or any day you need comfort food that tells a story. We’re Nora and Nicolas, and at My Recipes Made, we’re all about simple, heartfelt recipes like this one. Let’s walk you through baking your own slice of tradition.

“If you’re already planning a festive menu for your holiday table, pairing this cake with Strawberry Crinkle Cookies adds colorful flair and another layer of homemade love.”

Pound Cake with Caramel Icing

Nora

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.

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Prep Time 15 minutes mins

Cook Time 1 hour hr 15 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dessert

Cuisine Southern

Servings 12 slices

Calories 420 kcal

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.

Keyword Bundt Cake, Caramel, Pound Cake

Ingredients

This recipe for Pound Cake with Caramel Icing uses classic ingredients you likely already have on hand. Each one plays a key role in creating the perfect buttery crumb and smooth, sweet finish.

For the Pound Cake:

• 1 cup unsalted butter, softened
• 2½ cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• 2 teaspoons 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 teaspoon vanilla extract
• Pinch of salt

Preparation

This Pound Cake with Caramel Icing comes together in two simple parts: the moist, golden pound cake and the rich caramel glaze.

For the Pound Cake:

1. Preheat your oven to 325°F (165°C). Grease and flour a bundt or loaf pan thoroughly.
2. In a large bowl, cream the butter and sugar until pale and fluffy, about 4–5 minutes.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the creamed mixture in thirds, alternating with the milk. Begin and end with flour.
6. Stir in the vanilla extract. Pour the batter into the prepared pan and smooth the top.
7. Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.

This is the base of your Pound Cake with Caramel Icing, dense, golden, and full of classic flavor.

For the Caramel Icing:

1. Melt the butter in a saucepan over medium heat.
2. Stir in the brown sugar and heavy cream. Bring to a gentle boil, stirring continuously for 2–3 minutes.
3. Remove from heat. Stir in vanilla extract and a pinch of salt.
4. Whisk in the powdered sugar until smooth.
5. While still warm, pour the icing over the completely cooled cake. It will set quickly, creating a sweet, glossy finish.

The smooth glaze is what transforms this dessert into a true Pound Cake with Caramel Icing masterpiece. Don’t rush the cooling step, pouring icing over a warm cake can cause it to slide off or melt unevenly.

Whether you’re baking for a holiday table or just because, this Pound Cake with Caramel Icing recipe is easy to master and impossible to forget.

Why This Pound Cake with Caramel Icing Works

There’s a reason this Pound Cake with Caramel Icing keeps showing up on our family table. It combines timeless flavor with simplicity, and it delivers every single time. You don’t need special tools or complicated steps, just real ingredients and a few easy techniques.

Here are 5 reasons this cake stands out:

1. Incredible Texture – Dense yet tender, thanks to gentle mixing.
2. Flavor Balance – The not-too-sweet cake lets the caramel shine.
3. Easy to Master – With clear steps, even beginners succeed.
4. Classic with a Twist – That rich caramel glaze? Pure magic.
5. Always a Hit – For bake sales or family dinners, it disappears fast.

At My Recipes Made, our goal is to create recipes that are comforting, practical, and just a little special. This Pound Cake with Caramel Icing hits all those notes perfectly.

Variations

Looking to personalize your Pound Cake with Caramel Icing? Here are a few simple ways to make it your own:

• Salted Caramel Topping: Sprinkle sea salt over the glaze before it sets to give it a sweet-salty edge.
• Nutty Finish: Add ½ cup chopped pecans or walnuts to the batter, or sprinkle some on top of the icing.
• Warm Spices: Stir ½ teaspoon cinnamon or nutmeg into the dry ingredients for a cozier flavor profile.
• Citrus Zing: Add orange or lemon zest to brighten the cake and contrast the caramel.
• Mini Cakes: Pour the batter into mini bundt pans for individual desserts, perfect for parties or gifts.

These ideas keep the spirit of the recipe intact while allowing you to get creative with your version of Pound Cake with Caramel Icing.

Cooking Notes

To make the most out of your Pound Cake with Caramel Icing, keep these tips in mind:

• Use Room-Temperature Ingredients: This helps everything mix smoothly and bake evenly.
• Don’t Overmix: Once you add the flour, mix only until combined to keep the texture soft.
• Grease Every Corner: Especially when using a bundt pan, be thorough to avoid sticking.
• Cool Completely Before Icing: The caramel sets quickly and works best on a cool surface.

Even if you’re new to baking, this recipe is very forgiving, and that’s part of the beauty of making a homemade Pound Cake with Caramel Icing.

Serving Suggestions

This Pound Cake with Caramel Icing is rich enough to serve on its own, but here are a few ways to make it even more memorable:

• Warm it slightly and pair with a scoop of vanilla or cinnamon ice cream.
• Top with fresh fruit like sliced strawberries or poached apples for balance.
• Drizzle extra caramel sauce on each slice for a gooier presentation.
• Serve with coffee or spiced tea for a cozy afternoon treat.
• Use for trifle layers with whipped cream and chopped nuts in a clear glass bowl.

However you serve it, this Pound Cake with Caramel Icing always brings comfort and joy to the table.

Tips

These practical tips will help you master this Pound Cake with Caramel Icing every time:

• Use a serrated knife for clean slices. Wipe it between cuts to keep the icing neat.
• Let the cake cool fully before adding icing so it sets instead of sliding off.
• Sift your powdered sugar before mixing to ensure a lump-free glaze.
• Reheat icing gently with a splash of cream if it thickens too much before pouring.
• Store leftovers properly by wrapping the cake in plastic wrap and keeping it at room temperature for up to 4 days.

Even if you’re short on time or baking confidence, these little adjustments make a big difference in the final result.

Prep Time

15 minutes

Cooking Time

1 hour 15 minutes

Total Time

1 hour 30 minutes

This includes cooling time before icing the Pound Cake with Caramel Icing.

Nutritional Information (Per Serving)

Approximate values for 1 of 12 slices:

• Calories: 420 kcal
• Fat: 22g
• Saturated Fat: 13g
• Carbohydrates: 50g
• Sugars: 30g
• Protein: 4g
• Fiber: <1g
• Sodium: 160mg

Keep in mind these numbers can vary slightly depending on the exact ingredients you use. This estimate is based on the classic Pound Cake with Caramel Icing recipe above.

FAQs

Conclusion

At My Recipes Made, we believe that the best recipes come from the heart, and this Pound Cake with Caramel Icing is no exception. It’s simple, reliable, and filled with the kind of homemade flavor that turns any occasion into something special.

Whether you’re making it for your family, your neighbors, or just yourself, this cake delivers every time. It’s the kind of dessert that gets passed around the table with smiles, the kind that gets requested again and again. And the best part? You don’t need to be a pro baker to pull it off.

From our kitchen to yours, we hope this Pound Cake with Caramel Icing brings as much warmth and sweetness to your home as it has to ours.

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