Description
Southern Baptist pound cake elevates classic dessert traditions with rich, buttery layers crowned by silky caramel icing. Generous slices promise sweet comfort and nostalgic memories of grandma’s kitchen, drawing you into a world of comforting southern hospitality.
Ingredients
Scale
Main Ingredients:
- 3 cups all-purpose flour
- 3 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 cup (2 sticks) unsalted butter
- 1/2 cup shortening
Leavening and Seasoning:
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2 teaspoons pure vanilla extract
Caramel Icing Ingredients:
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter
- 1/4 cup whole milk
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Prepare the oven at 325F (165C) and meticulously coat a 10-inch bundt or tube pan with grease and flour, targeting every intricate surface.
- Utilize a large mixing bowl to whip butter, shortening, and sugar into a voluminous, airy texture for approximately 3-5 minutes.
- Incorporate eggs individually, thoroughly blending after each addition and scraping bowl sides to ensure uniform distribution.
- Sift flour, baking powder, and salt together in a separate vessel.
- Methodically introduce dry ingredients into the butter mixture, alternating with milk, initiating and concluding with dry components while maintaining low-speed mixing.
- Gently fold in vanilla extract until harmoniously integrated, then transfer batter into the prepared pan.
- Bake for 1 hour and 15-30 minutes, verifying doneness with a toothpick that emerges clean from the center. Allow 10 minutes of cooling within the pan before transferring to a wire rack.
- For caramel icing, melt butter in a medium saucepan over medium heat.
- Incorporate brown sugar and salt, stirring until achieving a smooth, effervescent consistency for approximately 2 minutes.
- Gradually introduce milk, whisking and bringing to a boil before removing from heat and allowing 5 minutes of cooling.
- Incrementally blend powdered sugar until achieving a silky texture, then incorporate vanilla extract.
- While icing remains warm, cascade it over the completely cooled cake, ensuring even coverage and allowing delectable drips along the sides.
Notes
- Ensure butter and eggs are at room temperature for smoother mixing and better cake texture.
- Avoid overmixing the batter to prevent a tough, dense cake; mix just until ingredients are combined.
- Use a light-colored bundt pan to prevent excessive browning and ensure even baking.
- Check cake doneness early to prevent overbaking, which can dry out the pound cake.
- For a lighter icing, adjust milk quantity to achieve desired consistency.
- Substitute all-purpose flour with gluten-free blend for a gluten-free version.
- Add chopped nuts or chocolate chips to the batter for extra flavor and texture variation.
- Store cake in an airtight container at room temperature for up to 3-4 days to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 12
- Calories: 505 kcal
- Sugar: 44 g
- Sodium: 129 mg
- Fat: 27 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 62 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg