1 of 2
Caramel-covered petite pound cakes
Photo by Gina Moore
2 of 2
Made for giving
For additional recipes that make great holiday gifts, click here.
Photo by Gina Moore/Page design by Sharri Harris Wolfgang
Makes 3 small loaves
Cake
Cooking spray
2 sticks unsalted butter at room temperature
1 cup sugar
½ cup sour cream
4 large eggs
2 teaspoons vanilla extract
2 teaspoons lemon extract
¼ teaspoon kosher salt
2 cups all-purpose flour
Icing
2 cups light brown sugar
1 stick unsalted butter
3½ ounces evaporated milk
1 teaspoon vanilla extract
1/3 cup chopped white melting chocolate, for drizzle
Preheat oven to 350 F. Prepare three 3-inch-by-6-inch disposable paper mini-loaf pans for baking; you can also use them for packaging the cakes as gifts. Spray inside of loaf pans with cooking spray, and place on a baking sheet. Set aside.
For the cake: In the bowl of a stand mixer, blend 2 sticks butter, sugar and sour cream until light and fluffy, about 3–4 minutes. Add eggs, one at a time, beating thoroughly after each addition. Add vanilla and lemon extracts, and continue beating until combined. Blend salt with flour. Reduce mixer speed to lowest setting, and add flour mixture gradually, until thoroughly blended, but do not overmix. Divide mixture into loaf pans. Bake 40–45 minutes or until a cake tester inserted into center of cakes comes out clean. Cool completely in pans.
For caramel icing: In a medium saucepan, combine brown sugar, 1 stick butter, evaporated milk and vanilla extract. Over medium-high heat, bring to a boil. Stir well, and turn heat down to low. Gently boil 7 minutes. Remove from heat, and let cool 5 minutes. With a wooden spoon, beat icing 3–5 minutes, until it thickens. Working quickly, spoon on top of cakes, spreading to all corners, and let harden.
For drizzle: In a microwave-proof container, microwave chocolate 30 seconds, and stir. If not completely melted, continue to microwave, 15 seconds at a time, until spreadable. Drizzle over top of pound cakes.