🧾 Ingredient Table
| Component | Ingredient | Amount |
|---|---|---|
| Pound Cake | Unsalted butter (softened) | 1 cup (2 sticks) |
| Shortening | ½ cup | |
| Granulated sugar | 3 cups | |
| Large eggs | 5 | |
| All-purpose flour | 3 cups | |
| Baking powder | ½ tsp | |
| Salt | ½ tsp | |
| Whole milk | 1 cup | |
| Vanilla extract | 2 tsp | |
| Caramel Icing | Unsalted butter | 1 cup |
| Light brown sugar (packed) | 2 cups | |
| Evaporated milk | â…” cup | |
| Powdered sugar (sifted) | 4 cups | |
| Vanilla extract | 2 tsp |
Instructions
1. Preheat the Oven
Set the oven to 325°F (165°C). Generously grease and flour a Bundt or tube pan.
2. Mix the Cake Batter
In a large bowl, cream the butter, shortening, and sugar together until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding the dry ingredients and milk to the creamed mixture, beginning and ending with the flour.
Stir in the vanilla extract until just combined.
3. Bake the Cake
Pour the batter into the prepared pan. Bake for 1 hour 15 minutes to 1 hour 25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
4. Make the Caramel Icing
In a medium saucepan over medium heat, melt the butter.
Add brown sugar and cook for about 2 minutes, stirring until dissolved.
Slowly whisk in the evaporated milk. Bring to a gentle boil, then reduce heat and simmer for 3–4 minutes.
Remove from heat and let cool slightly.
Beat in powdered sugar and vanilla until smooth and spreadable.
5. Frost and Finish
Spread the caramel icing generously over the cooled cake, using a spoon or spatula to create decorative swirls on top.
