Pound Cake with Caramel Icing
A warm and comforting pound cake topped with rich caramel icing, perfect for family gatherings and special occasions.
Ingredients
For the Pound Cake
- 1 cup unsalted butter, softened Leave it out for hours to soften properly.
- 2.5 cups granulated sugar
- 6 large eggs Room temperature works best.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup whole milk
- 2 teaspoons vanilla extract Use high-quality, not imitation.
For the Caramel Icing
- 0.5 cup unsalted butter
- 1 cup packed brown sugar Pack it down tightly.
- 0.33 cup heavy cream
- 1.5 cups powdered sugar, sifted Sifting prevents lumps.
- 1 teaspoon vanilla extract
- 1 pinch salt Enhances flavors.
Instructions
Preparation
- Preheat your oven to 325°F. Grease and flour your Bundt or loaf pan thoroughly.
Making the Pound Cake
- In a large bowl, cream butter and sugar together until pale and fluffy, approximately 4-5 minutes.
- Add eggs one at a time, ensuring each is fully incorporated before adding the next.
- In a separate bowl, mix flour, baking powder, and salt together.
- Add the dry ingredients to the butter mixture in thirds, alternating with the milk, starting and ending with flour.
- Stir in vanilla extract.
- Pour batter into prepared pan and bake for 75-85 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack. Let it cool completely before icing.
Making the Caramel Icing
- Melt butter in a saucepan over medium heat. Stir in brown sugar and heavy cream, bringing it to a gentle boil.
- Stir continuously for 2-3 minutes.
- Remove from heat and stir in vanilla and a pinch of salt.
- Whisk in powdered sugar until smooth.
- Pour the icing over the cooled cake while the icing is still warm.
Notes
For variations, consider adding flaky sea salt on top, nuts, spices, or citrus zest. Serve with ice cream or fresh fruit for added contrast.