🍰 Baptist Pound Cake with Caramel Frosting 🍮
Ingredients
For the pound cake:
3 sticks (1 ½ cups) unsalted butter, softened 🧈
3 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 frosting:
1 cup packed light brown sugar
½ cup unsalted butter 🧈
¼ cup whole milk
2 cups powdered sugar
1 tsp vanilla extract
Directions
Pound Cake
Preheat oven to 325°F. Grease and flour a large Bundt pan.
Cream butter and sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, beating well after each.
In a separate bowl, whisk together flour, baking powder, and salt.
Add flour mixture to creamed butter mixture alternately with milk, beginning and ending with flour. Mix until smooth.
Stir in vanilla. Pour batter into prepared pan.
Bake for 75–85 minutes, or until a toothpick comes out clean. Cool in pan 10 minutes, then turn onto wire rack.
Caramel Frosting
In a saucepan, melt butter and add brown sugar. Bring to a boil and cook 2 minutes.
Add milk, stir, and bring back to a boil. Remove from heat and cool for 10 minutes.
Beat in powdered sugar and vanilla until smooth. If too thick, add a splash of milk.
Pour over cooled cake and let set.
Prep Time, Cooking Time, Total Time
Prep Time: 20 minutes
Cooking Time: 75–85 minutes
Total Time: About 2 hours
Calories and Servings
Calories: ~480 per slice
Servings: 12–16