Baptist Pound Cake

For the Pound Cake

1 cup unsalted butter (softened) – Provides the rich, buttery foundation that gives the cake its moist, tender texture.
½ cup shortening – Adds structure and ensures the cake rises evenly while keeping it fluffy.
3 cups granulated sugar – Balances sweetness and helps create a delicate golden crust.
5 large eggs – Offer richness, binding, and a beautiful golden color.
3 cups all-purpose flour – Forms the cake’s structure, providing a soft yet sturdy base.
½ tsp baking powder – Lightens the batter slightly for a tender crumb without losing the classic density.
½ tsp salt – Enhances flavors and balances the sweetness of the sugar and caramel.
1 cup whole milk – Adds moisture and a slight creaminess, keeping the cake soft and luxurious.
2 tsp vanilla extract – Infuses warmth and a fragrant aroma, a classic hallmark of Southern baking.

For the Caramel Icing

1 cup unsalted butter – The base for a rich, silky, and luscious glaze.
2 cups packed light brown sugar – Adds depth and a subtle molasses flavor with beautiful golden tones.
⅔ cup evaporated milk – Creates a creamy, thick consistency and amplifies the caramel flavor.

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