Baptist Pound Cake is a rich, dense cake with a perfect balance of sweetness and texture. It’s a Southern classic, often served at church gatherings, family reunions, or any special occasion. When paired with a homemade caramel icing, this cake takes on an irresistible, melt-in-your-mouth quality that’s sure to become a family favorite.
Ingredients:
For the Pound Cake:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk
For the Caramel Icing:
- 1/2 cup unsalted butter
- 1 cup brown sugar, packed
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1 cup powdered sugar
Instructions:
- Prepare the Pound Cake: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch Bundt pan or tube pan. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. In a large bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla and almond extracts. Gradually add the dry ingredients in three batches, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined. Pour the batter into the prepared pan and smooth the top.
- Bake the Cake: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Caramel Icing: In a medium saucepan over medium heat, melt the butter. Stir in the brown sugar and bring it to a boil. Let it boil for 1-2 minutes, stirring constantly. Add the heavy cream and cook for an additional 2 minutes, stirring until the mixture thickens slightly. Remove from heat and stir in the vanilla extract. Gradually add the powdered sugar, stirring until smooth and well combined.
- Glaze the Cake: Once the cake has cooled completely, pour the warm caramel icing over the top, allowing it to drip down the sides of the cake. Let the icing set for a few minutes before slicing.
- Serve and Enjoy: Slice the cake into generous portions and enjoy the perfect balance of the soft, buttery cake and the rich, sweet caramel icing.
Cook Notes:
For a fluffier texture, make sure the butter and sugar are creamed well before adding the eggs. You can also add a bit of sour cream or yogurt for extra moisture if you prefer.
Variations:
For a twist on the classic, you can add a cup of chopped nuts (like pecans or walnuts) to the batter or sprinkle them on top of the icing. For a fruity flavor, consider adding a tablespoon of lemon zest or orange zest to the batter
Keto / Low Carb Version:
To make a low-carb version of this cake, substitute the all-purpose flour with almond flour and the sugar with a low-carb sweetener like erythritol or stevia. You can also make a sugar-free caramel icing using sugar-free sweeteners.
Baptist Pound Cake with Caramel Icing is a deliciously moist and flavorful dessert that combines the best of both worlds: a rich, buttery cake with a decadent caramel topping. Whether served at a family gathering or as a special treat for yourself, this cake is sure to leave a lasting impression.
