Baptist Pound Cake with Caramel Icing

🍰 Baptist Pound Cake with Caramel Icing

For the Pound Cake:

• 1 cup (225g) butter, softened
• 2 cups sugar
• 4 large eggs
• 3 cups all-purpose flour
• 1 cup milk
• 1 teaspoon vanilla extract
• ½ teaspoon salt

🥣 Instructions (Cake):

1. Cream butter & sugar
   Beat until light and fluffy—this step builds the texture.
2. Add eggs
   Mix in one at a time.
3. Add dry + wet
   Alternate adding flour and milk, mixing gently. Stir in vanilla and salt.
4. Bake
   Pour into a greased loaf or bundt pan.
   Bake at 170°C (325°F) for 60–75 minutes, until a toothpick comes out clean.
5. Cool slightly
   Let it rest in the pan for about 10–15 minutes, then remove.

🍯 Caramel Icing:

Ingredients:

• ½ cup butter
• 1 cup brown sugar
• ¼ cup milk
• 1–1½ cups powdered sugar (adjust for thickness)
• ½ teaspoon vanilla

🔥 Instructions (Icing):

1. Melt butter in a saucepan.
2. Add brown sugar and milk, bring to a gentle boil for 2–3 minutes.
3. Remove from heat, let cool slightly.
4. Whisk in powdered sugar and vanilla until smooth and pourable.

🎂 Finish:

• Pour the warm caramel icing over the cake while it’s still slightly warm.
• Let it drip down the sides and set.

💡 Tips:

• Don’t rush creaming the butter and sugar—that’s key for a soft crumb.
• If icing thickens too fast, add a splash of milk to loosen it.
• This cake actually tastes better the next day.