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Mommy’s Lemon Lime Soda Pound Cake

Shani
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2
Mommy’s Lemon Lime Soda Pound Cake

Ahem…

::in Oprah Winfrey voice::

It’s Day 9!

Holy cow HOW?! Time is surely flying and I am most certainly having a ball doing this event. My friends are well fed with cake too, so win-win!

Today’s cake, Beloveds, is an homage to my mother. She was a prolific baker and this was her go-to cake. The smell of this cake in my oven transported me to childhood family dinners, and it also made me miss her something terrible.

This is Mommy’s Lemon Lime Soda Pound Cake.

If Y’all will indulge me…

Friends, my Mommy was so smart. She graduated from Tuskeegee Institute with a degree in Mathematics. There was no mathematics that ever eluded her; I truly believe that she saw life in theorems and proofs. When I was studying for the A/B Calculus AP Exam (a thousand years ago), she patiently walked me through every practice problem, staying up late with me even when it meant that she went to bed even later than her midnight bedtime.

My Mommy was so kind. She was the parent who quietly gave to several charitable organizations without expectation of accolade. When she didn’t have money, she gave her time. She was particularly fond of the Special Olympics, and gave herself completely to the local Special Olympics where I grew up.

She loved her children ferociously. I always knew that my mother would drop everything for me if I truly needed her. She was an exceptionally busy, yuppie-generation corporate executive in the 80s, but she never made me feel like a burden when I was running a high temperature, or when I just needed to have a good cry. I hope that my own children feel that same unconditional love.

Y’all. My Mommy was so, so many other things. She was strong in character. She was patient. She was so very beautiful. And she could dress. My goodness, her sense of style was impeccable.

This is her cake, my way.

About this Cake

This cake is a take on the classic 7-Up Cake that my mother adapted and perfected when I was young. This was the cake she made to placate us children while she and my father indulged in my aunt’s rum cake.

She wrote this recipe on index cards many times for other people.

Kinda like…I’m writing my recipes for you. Huh. Full circle moment.

While I used 7-Up for this cake in order to pay respect to my mother, you can absolutely use another lemon-lime soda. Keep in mind, though, that other lemon lime sodas will make this cake exponentially sweeter than 7-Up. The soda is necessary because there’s no chemical leavening, so best not to omit it.

If you’re looking for an amazing buttermilk/plain pound cake, though, take a look right here!

This cake is bursting with lemon-lime flavor, and it’s so adorable! I am so glad that I added this specific cake to the lineup for this holiday event, since I ate it every holiday season of my own childhood.

If you love 7-Up Cake, or if citrus cakes in general are your thing, try this adapted version of the 7-Up Cake! I know you’ll love the big punch of flavor.

Let’s do this!

Beginners Start Here

If it’s been a while since you fired up your stand mixer, or if you’re brand spanking new to baking, you can start right here. This is the section where I share other BwB resources that might help you execute this cake to the best of your ability. Whether you’re new to baking or you’re a seasoned veteran who’s getting back into it, here are some baking resources to help you take your baking to the next level!

These resources are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake, and all of the recipes on this site.

Important Tools Used in this Recipe

Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. I use these tools in my home kitchen and vouch for absolutely all of them. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

Recipe on deck!

Print
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Mommy’s Lemon Lime Soda Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

This classic cake is beautiful, simple, and will bring up many food memories for your friends and loved ones that grew up eating pound cake.  This simple classic still stops people in their tracks, and is worthy of any table.

  • Total Time: ~5-7 hours
  • Yield: 14 servings 1x

Ingredients

Units Scale

For the Batter:

  • 384 g flour, plus two tablespoons for greasing the pan
  • 1 tsp salt
  • 230 g salted butter, plus two tablespoons for greasing the pan (I used Vermont Creamery Cultured Butter with Sea Salt for this specific cake; the tang is perfection for citrus cakes)
  • 500 g sugar
  • 6 eggs
  • 1 tsp lemon extract
  • 1 tsp lime extract
  • 1 tsp vanilla extract
  • 250 g lemon lime soda

For the Simple Syrup:

  • 67 g sugar
  • 84 g water
  • 1 tbsp lemon juice

For the Final Glaze:

  • 360 g confectioner’s sugar
  • 5–6 tbsp lemon lime soda (start with 5)
  • 1/4 tsp fine sea salt
  • Lemon and/or lime zest for garnish (optional)

Instructions

To Make the Batter with a Stand Mixer:

  1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
  2. Sift the flour into a medium bowl.  Add kosher salt to the mix and whisk to combine.
  3. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
  4. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
  5. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is especially important for cake rise in this particular cake, as there is no chemical leavening. (7 minutes)
  6. Add vanilla extract, lemon extract, and lime extract and mix until thoroughly combined.  (1 minute)
  7. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  8. With the mixer on the lowest speed, add all of the lemon lime soda and mix until just combined.  Don’t add too quickly or the carbonation will bubble over!  (~1 minute)
  9. Add the second half of the flour mixture and mix on low speed until combined.  Stop mixing just as soon as the mixture is fully together.  (~1 minute)
  10. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  11. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Make the Batter with a Hand Mixer:

  1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
  2. Sift the flour into a medium bowl.  Add kosher salt and whisk until combined.
  3. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
  4. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
  5. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
  6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is especially important for cake rise in this particular cake, as there is no chemical leavening. (7 minutes)
  7. Add vanilla extract, lemon extract, and lime extract and mix until thoroughly combined.  (1 minute)
  8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
  9. Add all of the lemon lime soda and mix on lowest speed until combined.  (~1 minute).
  10. Add the second half of the flour mixture and mix on low speed until combined.  Stop mixing as soon as the mixture is fully together.  (1-2 minutes)
  11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
  12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

To Bake the Cake:

  1. Bake the cake at a true 325°F for 60-70 minutes, or until an instant read thermometer reads 210°F-215°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
  2. Allow the cake to rest for ten minutes while you make the simple syrup.

To Make the Lemon Simple Syrup:

  1. Combine sugar, water, and salt in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.  Remove from the heat.
  2. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
  3. Using a pastry brush, gently brush the lemon simple syrup over the entire cake.
  4. Allow the cake to cool completely.  (3-5 hours)

To Make the Final Glaze:

  1. Combine the confectioner’s sugar, fine sea salt, and lemon lime soda in a large bowl.
  2. Mix with a whisk or a spoon until completely smooth.  (1-3 minutes). Add lemon lime soda, one teaspoon at a time, if the glaze is too thick to pour.
  3. Completed glaze should be just pourable and should have the consistency of thick honey.
  4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  For the photos here, I used a squeeze bottle.

To Store:

This cake can be stored on a countertop for up to five days.

Notes

  • It’s really important to use a food scale for this recipe.  When we don’t use digital food scales, we tend to be heavy-handed with ingredients.  This could lead to overspill in the oven.
  • This cake is a showstopper and it is big.  It needs at least a 10-cup bundt pan to be successful.  I mostly use 10-cup Nordic Ware bundt pans and it works well in those.
  • If your butter is not quite room temperature when you’re ready to bake, you can cut it into cubes and give it a few more seconds of mixing before you add the sugar.
  • Author: Shani
  • Prep Time: 25 minutes
  • Inactive Time: 3-5 hours
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

I love you Mommy. And I hope you all love this cake.

See you tomorrow!

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    Sparkling Cranberry Orange Pound Cake

    Shani
    -
    0
    Sparkling Cranberry Orange Pound Cake

    Welcome to Day 8 of the Twelve Days of Pound Cake Holiday Event!

    This one is a humdinger. I just love this cake so much.

    Sometimes, creativity takes you by surprise. Like when you’re cleaning up dinner on a random Tuesday night and you shout “SPARKLING CRANBERRY ORANGE POUND CAKE” out of the blue. When those moments happen, I’ve learned to go with it.

    I get a lot of inspiration for recipes while I’m cleaning my kitchen, Family. Which is great because I clean my kitchen a lot.

    That outburst led to a recipe-writing flurry, which led to recipe testing, which led to this:

    Photo Credits: http://www.ashleighbingphotography.com/

    Thank goodness my poor family is used to my antics. They stopped for exactly one heartbeat, raise an eyebrow or two in silent judgment, and went right back to their regularly scheduled programming.

    Seriously, Y’all. They do not react any more. I’m not sure if that’s a good thing or a bad thing.

    About this Cake

    Cranberries and oranges are, in my view, an absolutely perfect flavor combination. Cranberries are exceptionally tart, and combined with the right orange (preferably Cara Cara), a good cranberry will hit my taste buds in just the right spot. If you love an amazing homemade cranberry sauce, you already know the deal.

    I’m not debating the whole jellied/fresh cranberry sauce thing. I’m just saying, definitively, that fresh is far superior. And I shan’t be debating it. ????

    Yup. I just dropped that bomb right there and walked right out of that fight. Sure did.

    ANYWAY…

    When cranberries and oranges are in perfect alignment, it’s toe curling delicious. Nose squinching delicious. “Tastes like more” delicious. (That one is from my Father-in-Law, Family. He’s got a million of ’em.)

    And now you have that perfect alignment in this cake. It’s perfectly tart and perfectly sweet at the same time. It’s not cloyingly sweet because the sugar isn’t doing the heavy lift to balance the tart cranberries; that’s the orange zest! And because the orange zest has its own combination of flavors, there’s a unique flavor profile in this cake that is super yummy.

    This dessert hits all the right notes for lemon pound cake lovers who are looking for something a little different. It’s so balanced and delicious that it was difficult to stop eating it.

    And the recipe belongs to you now!

    Beginners Start Here

    If you’ve read some of my recipes so far, you know that this is the section where I share other BwB resources that might help you execute this cake to the best of your ability. Whether you’re new to baking or you’re a seasoned veteran who’s getting back into it, here are some baking resources to help you take your baking to the next level!

    http://www.ashleighbingphotography.com/

    These resources are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake, and all of the recipes on this site.

    Important Tools Used in this Recipe

    Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. I use these tools in my home kitchen and vouch for absolutely all of them. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

    http://www.ashleighbingphotography.com/

    If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

    You’re ready for the recipe!

    Print
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    Sparkling Cranberry Orange Pound Cake

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    Print Recipe

    This cake, perfectly balanced between sweet and tart, appeals to citrus cake lovers.  It’s the “something different” that your Sunday Dinner and holiday tables need!

    Ingredients

    Units Scale

    For the Cake:

    • 384 g flour, plus two tablespoons for greasing the pan
    • 1/4 tsp baking soda
    • 1/2 tsp salt
    • 230 g butter, room temperature, plus two tablespoons of softened butter for greasing the bundt pan
    • 500 g sugar
    • 6 eggs
    • 1 tsp pure vanilla extract
    • I tsp orange extract
    • 2 tsp orange zest
    • 250 g buttermilk
    • 150 g (1.5 c) cranberries, clean and dry (frozen are fine as long as they’re thawed and dry)
    • 1.5 tbsp flour for the cranberries

    For the Simple Syrup:

    • 67 g granulated sugar
    • 84 g water
    • 1 tbsp Grand Marnier/Triple Sec (optional, but exceptionally good)

    For the Glaze:

    • 240 g confectioner’s sugar
    • 1 tbsp orange zest
    • 1 tsp vanilla
    • 1/8 tsp fine sea salt
    • 3–4 tbsp fresh orange juice (start with 3)
    • .5-1 tbsp heavy cream
    • Decorating sugar, if desired

    Instructions

    To Make the Batter with a Stand Mixer:

    1. Preheat an oven to a true 325°F.  An oven thermometer is extremely useful to make sure that your oven is at the correct temperature.
    2. Thoroughly clean the cranberries, removing any rotten ones.  Pour cranberries in a single layer on a double layer of paper towels or a clean tea towel to dry.
    3. In a medium bowl, combine the flour and baking soda.
    4. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
    5. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
    6. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
    7. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise. (7 minutes)
    8. Add vanilla extract, orange extract, and orange zest and mix until thoroughly combined.  (1 minute)
    9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
    10. With the mixer on the lowest speed, add all of the buttermilk and mix until just combined.  (~1 minute)
    11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
    12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
    13. Place the cranberries in a medium sized bowl.  Sprinkle 1.5 tbsp of flour over the cranberries and stir to combine.  Gently fold the cranberries into the batter with the rubber spatula, until there is a uniform distribution of cranberries.
    14. Prepare the bundt pan with butter and flour, making sure to cover every inch of the bundt pan!
    15. Pour batter into the bundt pan and use the rubber spatula to even it out.  Place the bundt pan on a sheet pan and into the oven for 60-75 minutes.  The cake is done when the internal temperature reaches between 210°F and 215°F.  My preferred internal temperature for this cake is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the cake comes out clean, and a fingerprint bounces back.
    16. Remove the cake from the oven and place on a cooling rack for ten minutes.

    To Make the Batter with a Hand Mixer:

    1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
    2. Combine the flour and baking soda in a medium bowl.
    3. Sift the flour mixture into another medium bowl.  Add kosher salt and whisk until combined.
    4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
    5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
    6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
    7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise.  (7 minutes)
    8. Add vanilla extract, orange extract, and orange zest and mix until thoroughly combined.  (1 minute)
    9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
    10. Add all of the buttermilk and mix on lowest speed until just combined.  (~1 minute).
    11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
    12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
    13. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
    14. Place the cranberries in a medium sized bowl.  Sprinkle 1.5 tbsp of flour over the cranberries and stir to combine.  Gently fold the cranberries into the batter with the rubber spatula, until there is a uniform distribution of cranberries.
    15. Prepare the bundt pan with butter and flour, making sure to cover every inch of the bundt pan!
    16. Pour batter into the bundt pan and use the rubber spatula to even it out.  Place the bundt pan on a sheet pan and into the oven for 60-75 minutes.  The cake is done when the internal temperature reaches between 210°F and 215°F.  My preferred internal temperature for this cake is 212°F on the nose.  Alternately, the cake is done when a toothpick inserted into the cake comes out clean, and a fingerprint bounces back.
    17. Remove the cake from the oven and place on a cooling rack for ten minutes.

    To Make the Simple Syrup:

    • After the cake comes out of the oven, combine the water and granulated sugar in a small saucepan over medium high heat.
    • Bring the mixture to a boil and then simmer until the sugar is completely dissolved.
    • Remove the mixture from the heat and add the 1 tbsp of Grand Marnier/Triple Sec (if using).  Swirl gently to distribute the liqueur into the simple syrup.
    • After the cake has cooled for ten minutes, invert it on the cooling rack and use a pastry brush to brush the simple syrup onto the entire cake.  Allow to cool completely.  (3-5 hours)

    To Make the Final Glaze:

    • Combine the confectioner’s sugar, orange zest, vanilla extract, orange juice, and salt in a medium bowl.  Stir until incorporated but lumpy.
    • Add the heavy cream and stir until smooth and just pourable.  If the glaze will not pour, add orange juice, one teaspoon at a time, until the glaze is just pourable
    • Using a spouted measuring cup, a spoon, or a squeeze bottle, pour glaze over the completely cooled cake.
    • Allow the glaze to set up for about five minutes before adding the decorating sugar (if using.)

    Notes

    • It’s really important to use a food scale for this recipe.  When we don’t use digital food scales, we tend to be heavy-handed with ingredients.  This could lead to overspill in the oven.
    • This cake is a showstopper and it is big.  It needs at least a 10-cup bundt pan to be successful.  I mostly use 10-cup Nordic Ware bundt pans and it works well in those.
    • If your butter is not quite room temperature when you’re ready to bake, you can cut it into cubes and give it a few more seconds of mixing before you add the sugar.
    • If you don’t have buttermilk, no problem!  You can combine 220 g of whole milk and 2 tablespoons of vinegar (white or apple cider) and allow it to sit for 20 minutes.  Et voilà!  Buttermilk!
    • Author: Shani

    Did you make this recipe?

    Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

    Lemon pound cake lovers, meet your new holiday favorite.

    See you tomorrow for Day 9!

    Join the List

    Subscribe to get a free video lesson and our latest content by email!

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      Lavender Vanilla Pound Cake

      Shani
      -
      0
      Lavender Vanilla Pound Cake

      Welcome to Day 7 of the Twelve Days of Pound Cake Holiday Event! For those of you who have been emailing, DM’ing, texting and sending good will through coffee chats, THANK YOU! This event is so much fun because I have this amazing community of people to share it with.

      I realized a long time ago that sometimes, an event just needs a good, O.G. vanilla pound cake. A good one pairs beautifully with strawberry or blueberry sauce, ice cream, whipped cream, and so much more.

      Vanilla pound cake is the foundation for so many of my own childhood food memories, so while I wanted this one to be “extra” (as I want all of these cakes to be), I was determined not to make it too busy and too different from a classic recipe.

      But this Lavender Vanilla Pound Cake, Family? This one?

      This is the vanilla pound cake you never knew you needed. The additional lavender elements add a slightly floral note for the nose and palette, enhancing the flavor profile of this Lavender Vanilla Pound Cake just so. Your guests might not know what they’re experiencing, but they’ll know that this is something extremely special.

      In other words, it’s vanilla, but it’s not VANILLA. Are you with me? ???? And even with the lavender added, you can still pair it with other things to make an over-the-top spectacular dessert.

      Beginners Start Here

      If you’ve read some of my recipes so far, you know that this is the section where I share other BwB resources that might help you execute this cake to the best of your ability. Whether you’re new to baking or you’re a seasoned veteran who’s getting back into it, here are some baking resources to help you take your baking to the next level!

      These resources are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake, and all of the recipes on this site.

      Important Tools Used in this Recipe

      Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

      If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

      Onto the recipe!

      Print
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      Lavender Vanilla Pound Cake

      5 Stars 4 Stars 3 Stars 2 Stars 1 Star

      No reviews

      Print Recipe

      This pound cake is amazing as-is, or it can be use as a base for ice cream or whipped cream.  The berries add a spectacular finish to this cake, but they’re not mandatory.

      • Total Time: ~5-7 hours
      • Yield: 14 servings 1x

      Ingredients

      Units Scale

      For the Sparkling Berries (if using):

      • ~400 g (~2 c) total berries (strawberries, cranberries, raspberries and blueberries work well)
      • 300 g granulated sugar, divided
      • 250 g water
      • 1 tsp vanilla

      For the Batter:

      • 384 g flour
      • 1/4 tsp baking soda
      • 1 tsp kosher salt
      • 230 g butter
      • 500 g sugar
      • 6 eggs
      • 1.5 tsp vanilla extract
      • 1/2 tsp lavender paste
      • 250 g buttermilk

      For the Simple Syrup:

      • 1/3 c sugar
      • 1/3 c water
      • 1.5 tsp vanilla
      • 1/2 tsp lavender paste
      • 1/8 tsp salt

      For the Final Glaze:

      • 3 tbsp whole milk
      • 240 g confectioner’s sugar
      • 1/8 tsp fine salt
      • 1 tsp vanilla
      • 1/2 tsp lavender extract paste
      • 1 tbsp heavy cream

      Instructions

      Before the Batter:

      1. Place the berries in a colander and pick out any old or rotten ones.  Wash berries thoroughly and set aside in a medium bowl.
      2. Place 200 g of granulated sugar and g of water in a small sauce pan and bring to a boil.  Boil until all of the sugar is dissolved.  Stir in vanilla.
      3. Set syrup aside for about 30-40 minutes.
      4. Pour simple syrup over berries, cover, and refrigerate for at least two hours, or up to overnight.
      5. Remove the berries from the syrup and place on a cooling rack for about 30 minutes, so that excess syrup can drain from the berries.
      6. Place the remaining 100 g of granulated sugar in a small bowl.  Working in small batches, place berries in the bowl and shake until covered.  Place berries on a clean cooling rack to harden (in a single layer) while you make the cake.

      To Make the Batter with a Stand Mixer:

      1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
      2. Combine the flour and baking soda in a medium bowl.
      3. Sift the flour mixture into another medium bowl.  Add kosher salt to the mix and whisk to combine.
      4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
      5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
      6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise. (7 minutes)
      7. Add vanilla extract and lavender paste and mix until thoroughly combined.  (1 minute)
      8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
      9. With the mixer on the lowest speed, add all of the buttermilk and mix until just combined.  (~1 minute)
      10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
      11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
      12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

      To Make the Batter with a Hand Mixer:

      1. Preheat oven to 325°F.  An oven thermometer will help you determine where you need to set your oven in order to get to a true 325°F.
      2. Combine the flour and baking soda in a medium bowl.
      3. Sift the flour mixture into another medium bowl.  Add kosher salt and whisk until combined.
      4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
      5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
      6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
      7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  This step is essential to cake rise.  (7 minutes)
      8. Add vanilla extract and lavender paste and mix until thoroughly combined.  (1 minute)
      9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
      10. Add all of the buttermilk and mix on lowest speed until just combined.  (~1 minute).
      11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
      12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
      13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

      To Bake the Cake:

      1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
      2. Allow the cake to rest for ten minutes while you make the simple syrup.

      To Make the Vanilla Lavender Simple Syrup:

      1. Combine sugar, water, salt, and lavender paste in a small saucepan and bring to a boil.  Stir occasionally until the sugar and lavender paste are completely dissolved.
      2. Remove the simple syrup from the heat and add vanilla. Stir until incorporated.
      3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
      4. Using a pastry brush, gently brush the lavender vanilla simple syrup over the entire cake.
      5. Allow the cake to cool completely.  (3-5 hours)

      To Make the Final Glaze:

      1. Combine the confectioner’s sugar, vanilla extract, lavender paste, whole milk, and fine salt in a medium bowl.
      2. Mix with a whisk or a spoon until slightly lumpy.  (1-2 minutes)
      3. Add heavy cream and mix on low speed until completely smooth.  (~1 minute)
      4. Using a spouted measuring cup, spoon, or squeeze bottle, drizzle final glaze over the cake.  Use a spoon to help the glaze fall over the sides of the cake.  For this specific cake, I used a squeeze bottle.

      To Store:

      This cake can be stored on a countertop for up to two days, or refrigerated for up to seven days.

      Notes

      • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
      • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
      • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
      • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
      • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
      • Author: Shani
      • Prep Time: 1 hour (total)
      • Inactive Time: 3-5 hours
      • Cook Time: 55-65 minutes
      • Category: Dessert
      • Cuisine: American

      Nutrition

      • Serving Size: 1 Slice
      • Calories: 590
      • Sugar: 82.8 g
      • Sodium: 208 mg
      • Fat: 16.5 g
      • Carbohydrates: 105.5 g
      • Protein: 6.6 g
      • Cholesterol: 117.7 mg

      Did you make this recipe?

      Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

      See you tomorrow for Day 8!

      Join the List

      Subscribe to get a free video lesson and our latest content by email!

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        Coconut Meringue Pound Cake

        Shani
        -
        0
        Coconut Meringue Pound Cake

        How is it possible that it’s already Day 6 of the Twelve Days of Pound Cake Holiday Event?

        Family, when they say time flies…

        Today’s cake is an homage to a woman who adopted me as her own in 2002, when my life looked entirely different than it does now. I was nothing but an unfocused ball of energy and potential at that point, and she lovingly embraced me as I was.

        I met her on Thanksgiving Day that year. I didn’t know then what she would become to me, and what we would become to each other, but looking back at the last nineteen years that we’ve shared as family, my heart is so full of gratitude and love that my eyes well up with tears.

        This one is for my Mother-in-Law (my Mom). Who LOVES coconut cake. For whom I’ve made every iteration of coconut cake. She even gave me my first stand mixer! (You can read that story here.)

        This one is hers. It was developed for her. My whole heart (and every bit of my baking science knowledge) went into this cake for her, and I can’t wait to serve it to her this holiday season.

        You’re getting a piece of my heart with this recipe today, Family. I hope you love it.

        Beginners Start Here

        If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

        These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

        Important Tools Used in this Recipe

        Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

        If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

        Without further ado (my heart is about to burst), we are onto the recipe!

        Print
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        Coconut Meringue Pound Cake

        5 Stars 4 Stars 3 Stars 2 Stars 1 Star

        No reviews

        Print Recipe

        This homage to my loving Mother-in-Law is now yours.  It’s a stunningly beautiful cake that will capture coconut lovers’ hearts.

        • Total Time: ~5-7 hours
        • Yield: 14 servings 1x

        Ingredients

        Units Scale

        For the Batter:

        • 384 g flour, plus two tablespoons for greasing the pan
        • 1 tsp baking powder
        • 1 tsp salt
        • 85 g (1 c) shredded coconut
        • 230 g butter, plus two tablespoons for greasing the pan
        • 500 g sugar
        • 6 eggs
        • 1 tsp vanilla extract
        • 1 tsp coconut extract
        • 1 cup coconut milk (canned, well shaken)

        For the Simple Syrup:

        • 1/3 c water
        • 1/3 c sugar
        • 1 tsp coconut extract

        For the Meringue Topping:

        • 200 g granulated sugar
        • 3 large egg whites

        Instructions

        To Make the Batter with a Stand Mixer:

        1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
        2. Combine the flour and baking powder in a medium bowl.
        3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
        4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
        5. Slowly add the granulated sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
        6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
        7. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
        8. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
        9. With the mixer on the lowest speed, add all of the coconut milk and mix until just combined.  (~1 minute). The mixture might look a little curdled at that point and that’s okay!
        10. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (~1 minute)
        11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
        12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

        To Make the Batter with a Hand Mixer:

        1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
        2. Combine the flour and baking powder medium bowl.
        3. Sift the flour mixture into another medium bowl.  Add kosher salt and shredded coconut to the flour mix and whisk to combine.
        4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
        5. Add half of the sugar and mix until the sugar is just incorporated.  (~30 seconds)
        6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes)
        7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t skimp on this step because this cake is quite delicate and proper creaming helps tremendously with cake rise!  (7 minutes)
        8. Add vanilla extract and coconut extract and mix until thoroughly combined.  (1 minute)
        9. Add half of the flour/coconut mixture and mix on low speed until combined.  (30-45 seconds)
        10. Add all of the coconut milk and mix on lowest speed until just combined.  (~1 minute).  The mixture might look a little curdled at this point and that’s okay!
        11. Add the second half of the flour/coconut mixture and mix on low speed until almost combined.  Stop mixing just before the batter is fully together.  (1-2 minutes)
        12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
        13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

        To Bake the Cake:

        1. Bake the cake at a true 325°F for 55-65 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
        2. Allow the cake to rest for ten minutes while you make the simple syrup.

        To Make the Coconut Simple Syrup:

        1. Combine sugar and water in a small saucepan and bring to a boil.  Stir occasionally until the sugar is completely dissolved.
        2. Remove the simple syrup from the heat and add coconut extract. Stir until incorporated.
        3. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
        4. Using a pastry brush, gently brush the coconut simple syrup over the entire cake.
        5. Allow the cake to cool completely.  (3-5 hours)

        To Make the Meringue:

        1. Bring 2” of water to a low boil in a large (3 qt.) sauce pan.
        2. Carefully separate three eggs, placing them In a clean metal bowl (either a stand mixer or large stainless steel bowl).  Add sugar and stir to combine.
        3. Place metal bowl over the top of the sauce pan while the water is still boiling.  Whisk the egg white mixture over the sauce pan until all of the sugar is completely dissolved.  (~3 minutes)
        4. Remove the metal bowl from the stove.  Using the whisk attachment on either your hand mixer or your stand mixer, whisk the mixture on lowest speed until it is nearly opaque.  (~1-2 minutes)
        5. Increase the mixer to medium speed until the mixture begins to look light and fluffy.  (~4 minutes for stand mixer; ~5-6 minutes for hand mixer)
        6. Increase the mixer to highest speed until the meringue is done.  To check the meringue, remove the whisk attachment from the mixture and invert it.  If the meringue slowly folds down over the whisk attachment, it’s complete.
        7. Using an offset spatula, quickly spread the meringue over the cooled cake.  If desired, use a butane torch to toast the meringue.

        To Store:

        This cake can remain on a countertop overnight, or it can be stored in a refrigerator for up to a week.

        Notes

        • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
        • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
        • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
        • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
        • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
        • Author: Shani
        • Prep Time: 35 minutes
        • Inactive Time: 3-5 hours
        • Cook Time: 55-65 minutes
        • Category: Dessert
        • Cuisine: American

        Nutrition

        • Serving Size: 1 Slice
        • Calories: 529
        • Sugar: 57.6 g
        • Sodium: 230.1 mg
        • Fat: 21.2 g
        • Carbohydrates: 79.7 g
        • Protein: 6.9 g
        • Cholesterol: 115 mg

        Did you make this recipe?

        Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

        I seriously can’t believe that we’re halfway through our twelve day event! I truly hope that you’re loving it so far, and that you’ve seen some of your favorites!

        I love you Mom. ??

        See you all tomorrow!

        Join the List

        Subscribe to get a free video lesson and our latest content by email!

          We won’t send you spam. Unsubscribe at any time.
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          Decadent Caramel Pound Cake

          Shani
          -
          0
          Decadent Caramel Pound Cake

          Welcome to Day 5 of the Twelve Days of Pound Cake Holiday Event! I hope you’ve loved the offerings so far.

          Today’s cake is as much of a visionary marvel as it is a taste sensation.

          Ladies and Gentlemen, I bring you the Decadent Caramel Pound Cake.

          There are a couple of cakes that a Southern baker is expected to have in their repertoire, and this is definitely one of them. I spent more time on this cake than just about any other that I developed for this event, and it was only after several drafts that I felt comfortable sending it to its tester for its final tasting.

          Because Family, I didn’t want to be dragged through the mud for messing up a Southern Classic. We’re not doing that in 2021 (or ever, for that matter).

          Here’s what they said:

          “This Caramel Pound Cake didn’t stand a chance at Casa de Berry. Even though the cake weighed a literal ton, it didn’t taste heavy at all and it wasn’t overly sweet. It sure was decadent though! You could taste the ingredients that were put into it, BUTTER of course, vanilla, ?? yeah and of course that caramel drizzle set that joint off right.”

          Official Caramel Pound Cake Tester P. Berry

          I…don’t think I messed it up. Considering the way my eyes rolled back in my head when I tasted the final draft of this cake, I knew it was just. right.

          ???? Nerd Alert ????

          The secret to this Caramel Pound Cake is brown sugar.

          As I wrote in an earlier post about sugar, all sugar comes from either sugar cane or sugar beets. It’s inedible as food-grade “sugar” until it’s been through a series of processes to get from the raw sugar plant to the bags and boxes that we see in our local grocery stores. During each process, molasses is separated and stripped from the sugar.

          I still cannot get over the fact that molasses is a byproduct. It might just be the best byproduct of all time.

          Granulated sugar is sugar that’s been completely stripped of molasses. Brown sugar, however, still has a bit of the good stuff; the molasses is the reason for the signature brown sugar color and the more sticky texture. Dark brown sugar has a higher molasses content, and it’s my favorite for baking because I love the depth of flavor that it adds to anything it touches. But you can use either for this cake!

          Do you need to make this caramel cake this weekend and don’t have brown sugar on hand? Not to worry! I’ve used this amazing recipe and technique from Grandbaby Cakes to make my own brown sugar on a number of occasions with amazing results. It will work amazingly well in this recipe.

          (Go check out her blog! It’s brilliant.)

          Beginners Start Here

          If you’re new to baking, or if your stand mixer is covered in dust, here are a couple of articles from the BwB site that will help you get off to a great start with this recipe!

          These resources are never mandatory reading, but they are super useful to help you understand the techniques that you’ll need to successfully execute this amazing cake. Happy Reading!

          Important Tools Used in this Recipe

          Below, you’ll find some tools that I used for this pound cake, as well as all of the pound cakes in this event. They’re what I use in my kitchen for just about everything that I bake. **I get paid a small commission if you purchase directly from some of these links, but they are truly amazing products that you’ll find in my kitchen.**

          If you have them already, great! Think of this as a checklist to help you build the confidence that you’ll need to execute this recipe!

          Ready for the recipe? Let’s go!

          Print
          clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

          Caramel Pound Cake

          5 Stars 4 Stars 3 Stars 2 Stars 1 Star

          No reviews

          Print Recipe

          This amazing Southern classic will delight your friends and family at any gathering!

          • Total Time: ~5-7 hours
          • Yield: 14 servings 1x

          Ingredients

          Units Scale

          For the Cake Batter:

          • 384 g flour, plus 2 tbsp more for greasing the pan
          • 1 tsp baking powder
          • 1 tsp salt
          • 288 g butter, plus 2 tbsp more for greasing the pan
          • 525 g (2.5 cups, NOT 3 2/3 cups) brown sugar
          • 6 eggs
          • 1 tsp pure vanilla extract
          • 250 g whole milk

          For the Simple Syrup:

          • 87 g water
          • 70 g brown sugar
          • 1/8 tsp salt

          For the Salted Caramel Sauce:

          • 200 g granulated sugar
          • 85 g butter (I use salted)
          • 125 g heavy cream
          • 1/2 tbsp good, flaky salt (I use Maldon)

          Instructions

          To Make the Batter with a Stand Mixer:

          1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
          2. Combine the flour and baking powder in a medium bowl.
          3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
          4. Place the room temperature butter in the bowl of your stand mixer.  Mix on low speed until smooth.  (30 seconds)
          5. Slowly add the brown sugar and mix on medium speed until the mixture is light and fluffy.  (5-10 minutes)
          6. Add eggs, one at a time, mixing for at least 45 seconds after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  (6-7 minutes). Don’t cut corners on this step because this technique helps the cake rise!
          7. Add vanilla extract and mix until thoroughly combined.  (1 minute)
          8. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
          9. With the mixer on the lowest speed, add all of the whole milk and mix until just combined.  (~1 minute)
          10. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (~1 minute)
          11. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, stir the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl during this step!
          12. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

          To Make the Batter with a Hand Mixer:

          1. Preheat oven to 325°F.  It’s highly recommended to use an oven thermometer for this recipe, since proper oven temperature will impact the outcome of your cake.
          2. Combine the flour and baking powder in a medium bowl.
          3. Sift the flour mixture into another medium bowl.  Add kosher salt to the flour mix and whisk to combine.
          4. Place the room temperature butter in a large mixing bowl.  Mix on low speed until smooth.  (~1 minute)
          5. Add half of the brown sugar and mix until the sugar is just incorporated.  (~30 seconds)
          6. Add the second half of the sugar and mix on medium speed until the mixture is light and fluffy.  (7-12 minutes).
          7. Add eggs, one at a time, mixing for at least 1 minute after each addition.  Scrape the sides and bottom of the bowl as needed (I usually scrape the bowl after the third and sixth egg).  Don’t cut corners on this step because this technique helps the cake rise!  (7 minutes)
          8. Add vanilla extract and mix until thoroughly combined.  (1 minute)
          9. Add half of the flour mixture and mix on low speed until combined.  (30-45 seconds)
          10. Add all of the whole milk and mix on lowest speed until just combined.  (~1 minute).
          11. Add the second half of the flour mixture and mix on low speed until almost combined.  Stop mixing just before the mixture is fully together.  (1-2 minutes)
          12. Using a rubber spatula, fully scrape the sides and bottom of the mixing bowl.  Then, mix the batter until it is smooth and consistent.  Make sure to fully scrape the bottom of the bowl!
          13. Grease a 10-12 cup bundt pan with the remaining butter and flour and place the batter in the pan.

          To Bake the Cake:

          1. Bake the cake at a true 325°F for 65-75 minutes, or until an instant read thermometer reads 210°F-215°F.  My preferred internal temperature for this cake is 212°F.  Alternately, the cake is done with a toothpick inserted into the center comes out clean and a fingerprint indentation bounces back.
          2. Allow the cake to rest for ten minutes while you make the simple syrup.

          To Make the Simple Syrup:

          1. Combine water, brown sugar, and salt in a small saucepan.  Bring to a boil.  Stir occasionally until the sugar is completely dissolved, then remove from heat.
          2. After allowing the cake to rest for ten minutes, invert it onto a cooling rack and carefully remove the bundt pan.
          3. Using a pastry brush, gently brush the simple syrup over the entire cake.
          4. Allow the cake to cool completely.  (3-5 hours)

          To Make the Salted Caramel Sauce:

          1. Start with caution.  Caramel is hot sugar and the steam it produces can cause burns, so please do this step when you’re fully engaged.  I don’t want you to get burned!
          2. Place granulated sugar in the bottom of a large (at least 3-qt), heavy-bottomed saucepan.  Turn heat to medium and watch sugar carefully as it begins to melt. (3-5 minutes)
          3. Once the sugar begins to melt, stir constantly with a balloon whisk like this one.  It’s important that the whisk not have a metal handle, since a metal handle will conduct heat from the pan.
          4. Keep stirring constantly until all of the lumps of sugar melt and the sugar has a slightly nutty smell.  (3-4 minutes)
          5. Add all of the butter and continue whisking.  The mixture will bubble A LOT when you add the butter and there will be a lot of steam, so be careful with this step.
          6. Stir butter gently until it’s mostly incorporated (I find it impossible to completely get the butter to cooperate at this point), then remove the mixture from the heat. (1-2 minutes)
          7. Add all of the heavy cream at one time while the mixture is off the heat.  Again, the mixture will bubble so be careful!  Stir the mixture until everything is fully combined. (1-2 minutes)
          8. Add the salt and stir to combine.
          9. Allow the caramel to cool in the saucepan for 10-15 minutes, then pour into a heat-safe container.
          10. Using a spouted measuring cup or spoon, you can pour this salted caramel sauce on your cake about 40 minutes after it’s done.  If the sauce thickens too much before you use it, you can microwave the sauce at 10-15 second intervals until it’s just pourable.

          Notes

          • An oven thermometer is strongly recommended to make sure that your oven reaches the correct temperature.
          • It is also strongly recommended to use a digital food scale to measure ingredients using metric measurement. It will seriously make your baking so much easier!
          • This recipe can be halved for a loaf pan or a 6-cup bundt pan.
          • Make sure you take your time to cream the butter and sugar on the front end!  Once you add your flour mixture, you have to mix gently in order to avoid over-mixing.
          • This is a big bundt cake.  I recommend placing a sheet pan underneath this cake while it bakes for extra insurance.
          • Author: Shani
          • Prep Time: 40 min
          • Inactive Time: 3-5 hours
          • Cook Time: 65-75 minutes
          • Category: Dessert
          • Cuisine: American

          Nutrition

          • Serving Size: 1 slice
          • Calories: 570
          • Sugar: 55.1 g
          • Sodium: 243.1 mg
          • Fat: 27.2 g
          • Carbohydrates: 76.8 g
          • Protein: 6.7 g
          • Cholesterol: 147.4 mg

          Did you make this recipe?

          Share a photo and tag us @beginwithbutter on IG — we can’t wait to see what you’ve made!

          I’m always so grateful when I see pictures and posts that feature these recipes. Thank you for subscribing to Begin with Butter and thank you for participating in the Twelve Days of Pound Cakes!

          Until tomorrow!

          Join the List

          Subscribe to get a free video lesson and our latest content by email!

            We won’t send you spam. Unsubscribe at any time.
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