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Buttermilk Pound Cake With Caramel Icing

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Buttermilk Pound Cake with Caramel Icing is a rich, buttery cake with a velvety crumb and golden crust, topped with smooth, homemade caramel icing. Perfect for holidays, gatherings, or anytime you want a comforting Southern dessert.

Ingredients

    • For the cake:
    • 3 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, softened
    • 2 1/2 cups granulated sugar
    • 5 large eggs
    • 1 cup buttermilk
    • 2 teaspoons vanilla extract

 

  • For the caramel icing:
  • 1/2 cup unsalted butter
  • 1 cup brown sugar
  • 1/4 cup milk or heavy cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan thoroughly.
  2. In a medium bowl, whisk together flour, baking soda, and salt.
  3. In a large bowl, cream the butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Alternately add the flour mixture and buttermilk to the creamed mixture, starting and ending with the flour. Mix just until combined.
  6. Pour batter into the prepared pan and smooth the top.
  7. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool in the pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
  9. Make the caramel icing: In a saucepan, melt butter over medium heat. Stir in brown sugar and cook for 2–3 minutes until bubbly.
  10. Add milk and bring to a gentle simmer. Remove from heat and let cool slightly.
  11. Whisk in powdered sugar and vanilla extract until smooth and pourable. If too thick, add a splash of milk.
  12. Pour the icing over the cooled cake, allowing it to drip down the sides. Let set before slicing.

Notes

  • Add chopped pecans to the icing for a nutty crunch.
  • Swirl in cinnamon or nutmeg for a spiced twist.
  • Use almond extract in place of vanilla for a different flavor profile.
  • Replace caramel icing with cream cheese glaze if preferred.
  • Bake in loaf pans for individual servings or gifts.

Nutrition

Find it online: https://thefamilycooking.com/buttermilk-pound-cake-with-caramel-icing/