This big, buttery pound cake takes inspiration from my favorite vanilla cream soda. It's moist and dense with lots of vanilla and caramel flavor.
5 sticks unsalted butter, room temperature
2 cups sugar
1 teaspoon baking powder
2 tablespoons vanilla extract
1 teaspoon salt
2 tablespoons vanilla extract
8 eggs, room temperature
5 cups cake flour or White Lily All Purpose Flour
Cream Soda Syrup (recipe below)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). In the bowl of a stand mixer, beat butter and sugar on medium speed until pale, light and fluffy (about 6 minutes). Add extract, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running on low, add one egg at a time, beating well after each addition until fully incorporated. Add half the remaining flour, beating until incorporated. With the mixer on low, slowly drizzle in half the Cream Soda Syrup. Beat in the remaining flour, followed by the rest of the Cream Soda Syrup. Scrape the bottom and sides of the bowl, then beat for another 10 seconds on medium speed. Pour batter into prepared tube pan and gently shake to help settle the batter. Place on middle rack of oven. Place a baking sheet on the rack below to catch any drips. Bake 2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Cream Soda Syrup
2 cups sugar
1/2 cup water
1 cup cream soda
1 teaspoon cream of tartar
Add sugar and 1/2 cup water to a saucepan and heat on medium high. Stir to dissolve sugar and wipe any crystals from the sides of the pan. When boiling, reduce heat to medium and let cook without stirring until amber in color, about 315F. Remove from heat and carefully stir in cream soda and cream of tartar. Set aside to let cool.
Cream Soda Glaze
4 cups powdered sugar
3 tablespoons vanilla extract
3-5 tablespoons cream soda
Beat sugar, vanilla extract, and 3 tablespoons cream soda with an electric mixer. Add liquid, one spoonful at a time, until you reach your desired consistency. For thicker icing, add more powdered sugar; for thinner icing, add more liquid gradually. Slowly pour over cooled cake.
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