Caramel Pound Cake
Caramel Pound Cake
Ingredients
For the Pound Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup shortening (for extra moist texture)
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup whole milk (or evaporated milk for richer flavor)
2 teaspoons vanilla extract
For the Caramel Glaze:
1 cup unsalted butter
2 cups packed light brown sugar
⅔ cup evaporated milk (or heavy cream)
4 cups powdered sugar, sifted
2 teaspoons vanilla extract
Preparation
Step 1: Prepare the Pound Cake Batter
Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan generously.
In a large mixing bowl, cream together the butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour.
Stir in vanilla extract.
Step 2: Bake the Cake
Pour the batter evenly into the prepared bundt pan.
Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
Step 3: Prepare the Caramel Glaze
In a medium saucepan, melt butter over medium heat.
Stir in brown sugar and cook for about 2 minutes until fully dissolved.
Slowly add evaporated milk (or cream), stirring constantly until mixture begins to bubble.
Remove from heat and let cool slightly.
Gradually whisk in powdered sugar and vanilla until smooth and glossy.
Step 4: Glaze the Cake
Place cooled cake on a serving plate.
Pour warm caramel glaze generously over the cake, letting it drip down the sides beautifully.
Allow glaze to set for at least 30 minutes before slicing.
Step 5: Serve and Enjoy
Cut into thick slices and serve with coffee, tea, or even a scoop of v
