Step 1: Cream the butter, shortening & sugar
Mix until light and fluffy to create the perfect pound cake foundation.
Step 2: Add the eggs
Add eggs one at a time to ensure a smooth and rich batter.
Step 3: Combine the dry ingredients
Whisk flour, baking powder, and salt in a separate bowl.
Step 4: Add dry ingredients alternately with milk
Alternate flour mixture and milk into the batter, ending with flour. Add vanilla.
Step 5: Bake the cake
Pour into a greased Bundt pan and bake at 325°F (163°C) for 75–90 minutes. Cool completely.
Step 6: Make the caramel icing
Melt butter, add brown sugar, and cook gently until melted. Add milk, boil 2 minutes, remove from heat. Whisk in powdered sugar and vanilla until smooth.
Step 7: Glaze the cake
Pour warm caramel icing over the cake so it sinks perfectly into every groove.
Instructions
Step 1: Cream the butter, shortening & sugar
Mix until light and fluffy to create the perfect pound cake foundation.
Step 2: Add the eggs
Add eggs one at a time to ensure a smooth and rich batter.
Step 3: Combine the dry ingredients
Whisk flour, baking powder, and salt in a separate bowl.
Step 4: Add dry ingredients alternately with milk
Alternate flour mixture and milk into the batter, ending with flour. Add vanilla.
Step 5: Bake the cake
Pour into a greased Bundt pan and bake at 325°F (163°C) for 75–90 minutes. Cool completely.
Step 6: Make the caramel icing
Melt butter, add brown sugar, and cook gently until melted. Add milk, boil 2 minutes, remove from heat. Whisk in powdered sugar and vanilla until smooth.
Step 7: Glaze the cake
Pour warm caramel icing over the cake so it sinks perfectly into every groove.
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