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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
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Indulge in the delightful experience of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. This moist and rich dessert combines the tangy flavors of buttermilk and sour cream, creating a tender crumb that melts in your mouth. Topped with a glossy Southern caramel icing, this cake is perfect for any occasion—be it a birthday celebration, family gathering, or simply a sweet afternoon treat. Impress your guests with this easy-to-make pound cake that not only tastes divine but also looks stunning on any dessert table.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter (room temperature)
  • 1 cup vegetable shortening
  • 3 cups granulated sugar
  • 5 large eggs (room temperature)
  • 1 teaspoon salt
  • 1 cup full-fat buttermilk (room temperature)
  • 1 cup full-fat sour cream (room temperature)
  • 1 tablespoon pure vanilla extract
  • 1 stick (1/2 cup) unsalted butter (for icing)
  • 1 cup packed light brown sugar (for icing)
  • 1/2 cup heavy cream (or evaporated milk, for icing)
  • Pinch of salt (for icing)
  • 1 to 2 cups powdered sugar (for icing)
  • 1 teaspoon vanilla extract (for icing)

Instructions

  1. Preheat your oven to 325°F (163°C) and grease a bundt pan.
  2. In a mixing bowl, cream together the butter, shortening, and sugar until fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. In a separate bowl, combine the buttermilk, sour cream, and vanilla extract until smooth.
  6. Gradually mix dry ingredients into the creamed mixture, alternating with wet ingredients.
  7. Pour the batter into the prepared bundt pan and bake for 60-75 minutes or until a toothpick comes out clean.
  8. Let cool before transferring to a wire rack.
  9. In a medium saucepan, melt the unsalted butter for the icing over medium heat.
  10. Stir in light brown sugar and cook for about 2-3 minutes while stirring constantly.
  11. Stir in heavy cream (or evaporated milk) and a pinch of salt. Bring to a gentle boil and simmer for an additional two minutes while stirring frequently.
  12. Remove from heat and stir in vanilla extract. Allow to cool slightly before whisking in powdered sugar until smooth and pourable.
  13. Once the cake has cooled completely, pour the caramel icing over it.

Nutrition

Find it online: https://goldenrecipetime.com/buttermilk-sour-cream-pound-cake-with-southern-caramel-icing/