For the Pound Cake:

• 1 cup unsalted butter, softened

• ½ cup shortening

• 3 cups granulated sugar

• 5 large eggs

• 3 cups all-purpose flour

• 1 cup whole milk

• 1 tbsp vanilla extract

• 1 tsp baking powder

• ½ tsp salt

For the Caramel Icing:

• ½ cup unsalted butter

• 1 cup brown sugar

• ½ cup whole milk

• 2 cups powdered sugar

• 1 tsp vanilla extract

  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.