Pound Cake With Caramel Frosting – a delicious recipe with butter, sugar, eggs, flour, milk, vanilla extract. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Cream butter. Gradually add 2 cups sugar, beating at medium speed until light and fluffy. Add the egg yolks, one at
2
a time, beating after each addition. Add flour to creamed mixture alternately with half and half, beginning and ending with flour. Stir in vanilla. Beat egg whites (at room temperature) at high speed until foamy. Gradually add remaining 2/3 cup sugar, one tablespoon at a time, beating until stiff peaks form.
3
Fold into batter.
4
Pour batter into a greased and floured 10-inch tube pan. Bake at 325u00b0 for 1 hour and 25 minutes or until wooden pick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan and cool completely on a rack.
5
Frost with Easy Caramel Frosting and garnish with pecan halves, if desired.
2573
kcal
Calories
123
g
Fat
324
g
Carbs
49
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 2 c. butter, softened, 2 2/3 c. sugar, divided, 8 eggs, separated, 3 1/2 c. all-purpose flour, and more.
Yes, Pound Cake With Caramel Frosting falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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