Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful treat that brings together rich flavors and a moist texture that melts in your mouth. This cake is perfect for family gatherings, celebrations, or simply as a sweet indulgence after dinner. With its unique combination of buttermilk and sour cream, this pound cake stands out for its moistness and flavor depth, while the Southern caramel icing adds a luscious finish that elevates it to new heights.

Why You’ll Love This Recipe

• Deliciously Moist: The combination of buttermilk and sour cream results in a wonderfully moist cake that stays fresh for days.
• Easy to Make: This recipe features straightforward steps that even beginner bakers can master.
• Versatile Occasion Fit: Perfect for birthdays, holidays, or just casual get-togethers, this cake fits any occasion beautifully.
• Irresistible Icing: The Southern caramel icing provides a sweet and buttery glaze that’s hard to resist.
• Family Favorite: Once you try this cake, it’s sure to become a cherished recipe passed down through generations.

Tools and Preparation

Before diving into baking, gather your tools to ensure a smooth process. Having everything ready will make your experience enjoyable and efficient.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer or whisk
• Measuring cups and spoons
• Sifter

Importance of Each Tool

• Bundt pan: Creates a beautiful shape for your pound cake, enhancing its presentation.
• Electric mixer or whisk: Helps achieve the desired fluffiness when creaming butter and sugar.
• Sifter: Ensures even distribution of dry ingredients, leading to a well-mixed batter.

Ingredients

For the Pound Cake

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temp
• 1 cup vegetable shortening (like Crisco)
• 3 cups granulated sugar
• 5 large eggs, room temp
• 1 teaspoon salt
• 1 cup full-fat buttermilk, room temp
• 1 cup full-fat sour cream
• 1 tablespoon pure vanilla extract

For the Southern Caramel Icing

• 1 stick (½ cup) unsalted butter
• 1 cup packed light brown sugar
• ½ cup heavy cream (or evaporated milk)
• Pinch of salt
• 1 to 2 cups powdered sugar, sifted
• 1 teaspoon vanilla extract

How to Make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Step 1: Preheat the Oven

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan thoroughly or use baking spray with flour.

Step 2: Cream Butter & Shortening

In a mixing bowl, combine:
1. Beat the unsalted butter, vegetable shortening, and granulated sugar until fluffy. This should take about 4-5 minutes.

Step 3: Add Eggs

Add each of the five large eggs one at a time:
1. Beat in an egg, then scrape down the sides of the bowl before adding the next one.

Step 4: Sift Dry Ingredients

In a separate bowl:
1. Whisk together the sifted all-purpose flour, baking soda, and salt. Set aside.

Step 5: Mix Wet Ingredients

In another bowl:
1. Whisk together the buttermilk, sour cream, and vanilla extract.

Step 6: Alternate Mixing

Begin incorporating the dry and wet mixtures into the creamed butter:
1. Gradually add half of the dry mixture followed by half of the wet mixture.
2. Repeat this process, starting and ending with the flour mixture. Be careful not to overmix; stop as soon as combined.

Step 7: Bake

Pour your batter into the prepared bundt pan:
1. Bake for 60-75 minutes or until a toothpick inserted in the center comes out clean.

Step 8: Cool

Let the cake cool in the pan for about 15-20 minutes:
1. Turn it out onto a wire rack to cool completely before icing.

Step 9: Prepare Southern Caramel Icing

In a medium saucepan over medium heat:
1. Melt unsalted butter, then stir in light brown sugar. Cook for about 2-3 minutes while stirring constantly.
2. Add in the heavy cream (or evaporated milk) and pinch of salt; bring it to a gentle boil.
3. Reduce heat slightly and simmer for an additional 2 minutes.

Step 10: Finish It Off

Remove from heat:
1. Stir in vanilla extract. Allow it to cool slightly before whisking in enough sifted powdered sugar until smooth and pourable.

Step 11: Glaze the Cake

Once cooled:
1. Pour the caramel icing over your cooled pound cake. If it thickens too quickly, gently warm it up again or thin it with a splash of cream for easier pouring.

Enjoy every bite of your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing!

How to Serve Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Serving Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can elevate your dessert experience. Here are some delightful ways to present this delicious cake that will impress your guests and enhance its flavor.

Classic Slice

• A simple slice of the pound cake allows the rich flavors to shine through. Serve it plain or with a drizzle of the Southern caramel icing for added sweetness.

With Fresh Berries

• Add a side of mixed fresh berries such as strawberries, blueberries, and raspberries. Their tartness contrasts beautifully with the sweetness of the cake.

Whipped Cream Topping

• A dollop of freshly whipped cream adds a light and airy texture. Consider sweetening your whipped cream lightly for an extra treat.

Ice Cream Pairing

• Serve a warm slice of pound cake with a scoop of vanilla or caramel ice cream. The warm and cold combination creates a delightful sensory experience.

Coffee or Tea Companion

• Enjoy your pound cake with a cup of coffee or tea. The warmth from the beverage complements the cake’s richness and enhances its flavors.

Festive Garnish

• Top slices with chopped nuts or toasted coconut for added crunch and flavor. This small touch can make your presentation stand out during special occasions.

How to Perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Achieving the perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing requires attention to detail. Here are some tips to ensure your cake turns out wonderfully every time.

• Use Room Temperature Ingredients: Ensure that butter, eggs, buttermilk, and sour cream are at room temperature for better mixing and texture.

• Don’t Overmix: After combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a dense cake.

• Proper Oven Temperature: Preheat your oven thoroughly before baking. An accurate temperature ensures even baking throughout the pound cake.

• Check for Doneness: Use a toothpick inserted into the center of the cake; it should come out clean when fully baked. This prevents undercooking or overcooking.

• Cool Gradually: Allow the cake to cool in the pan before transferring it to a wire rack. This helps maintain its structure and prevents sticking.

• Adjust Icing Consistency: If your caramel icing thickens too quickly, gently reheat it or add a splash of cream to achieve a pourable consistency.

Best Side Dishes for Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Pairing side dishes with Buttermilk Sour Cream Pound Cake can enhance your overall dessert experience. Here are some great options that complement this delightful treat perfectly.

1. Fresh Fruit Salad
   A vibrant mix of seasonal fruits adds freshness and brightness to balance the sweetness of the cake.

2. Coconut Macaroons
   These chewy treats provide an additional layer of flavor, especially when dipped in chocolate for an indulgent touch.

3. Chocolate Mousse
   A rich, creamy chocolate mousse pairs well with the dense texture of pound cake, creating a luxurious dessert experience.

4. Mini Cheesecakes
   Individual cheesecakes offer creamy goodness that contrasts nicely with the firm texture of the pound cake while providing variety on your dessert plate.

5. Lemon Sorbet
   The refreshing citrus notes from lemon sorbet cleanse the palate between bites of rich pound cake, making each taste more enjoyable.

6. Caramelized Apples
   Warm caramelized apples add warmth and spice to your dessert table, enhancing both presentation and taste alongside your pound cake.

7. Pecan Pie Bars
   Rich pecan pie bars introduce nutty flavors and textures that pair wonderfully with both caramel icing and pound cake’s buttery richness.

8. Spiced Nuts
   Offering spiced nuts as a crunchy side creates an interesting textural contrast while adding savory elements that balance sweetness.

Common Mistakes to Avoid

When making Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, it’s easy to make a few common mistakes. Here are some tips to ensure your cake turns out perfectly.

• Using Cold Ingredients: Always use room temperature ingredients like butter, eggs, and dairy. This helps them combine more easily for a smoother batter.
• Overmixing the Batter: Mixing too much can lead to a dense cake. Mix just until the ingredients are combined to keep it light and fluffy.
• Ignoring Baking Times: Every oven is different. Check your cake a few minutes before the timer goes off to prevent overbaking.
• Not Preparing the Pan Properly: Grease and flour your bundt pan thoroughly to avoid sticking. You can also use baking spray with flour for ease.
• Skipping the Cooling Time: Allow the cake to cool in the pan before transferring it to a wire rack. This helps maintain its shape and texture.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover pound cake in an airtight container for up to 5 days.
• You can also wrap it tightly in plastic wrap before placing it in the container.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Slice the pound cake before freezing for easier thawing later.
• Wrap each slice in plastic wrap and then place it in a freezer-safe bag. It can be frozen for up to 3 months.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat your oven to 350°F (175°C). Wrap the cake in foil and heat for about 10-15 minutes until warmed through.
• Microwave: Place a slice on a microwave-safe plate and cover it with a damp paper towel. Heat for about 15-20 seconds or until warm.
• Stovetop: For a quick treat, slice and warm in a skillet over low heat for a couple of minutes on each side.

Frequently Asked Questions

Here are some common questions about Buttermilk Sour Cream Pound Cake with Southern Caramel Icing that may help you as you prepare this delicious dessert.

Can I use low-fat buttermilk or sour cream?

While you can use low-fat versions, full-fat ingredients provide richer flavor and moisture, enhancing the overall texture of your pound cake.

How do I know when my pound cake is done?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few crumbs, it’s done!

Can I add flavors to my pound cake?

Absolutely! Feel free to experiment by adding lemon zest, almond extract, or even chocolate chips for added flavor.

What is Southern Caramel Icing made from?

Southern Caramel Icing is made from butter, brown sugar, cream, salt, powdered sugar, and vanilla extract – creating a rich and sweet topping.

How should I store leftover icing?

Store any leftover caramel icing in an airtight container in the refrigerator for up to one week. Reheat gently before using again.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only rich and flavorful but also versatile enough for any occasion. Feel free to customize it by adding spices or other flavors that you love. Enjoy baking this delightful treat!

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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

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• Author: Amelia
• Total Time: 1 hour 30 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in a slice of our Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, a richly flavored dessert that combines the tangy goodness of buttermilk and sour cream for an incredibly moist texture. This cake is perfect for any gathering, be it a family celebration or a cozy evening at home. Topped with a luscious Southern caramel icing, each bite melts in your mouth, offering a delightful balance of sweetness and richness. Easy to make and versatile enough for any occasion, this pound cake will quickly become a favorite in your dessert repertoire.

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Ingredients

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• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup unsalted butter
• 1 cup vegetable shortening
• 3 cups granulated sugar
• 5 large eggs
• 1 teaspoon salt
• 1 cup buttermilk
• 1 cup sour cream
• 1 tablespoon vanilla extract
• ½ cup unsalted butter for icing
• 1 cup packed light brown sugar
• ½ cup heavy cream
• 1 to 2 cups powdered sugar

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Instructions

1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan.
2. In a mixing bowl, cream together the butter, shortening, and granulated sugar until fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In another bowl, combine flour, baking soda, and salt; set aside.
5. In another bowl, mix buttermilk, sour cream, and vanilla extract.
6. Gradually add dry ingredients to the creamed mixture alternately with wet ingredients until just combined.
7. Pour batter into the prepared bundt pan and bake for 60-75 minutes or until a toothpick comes out clean.
8. Let cool before icing with the prepared Southern caramel icing.

• Prep Time: 20 minutes
• Cook Time: 70 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Southern

Nutrition

• Serving Size: 1 slice (100g)
• Calories: 410
• Sugar: 30g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 0g
• Protein: 5g
• Cholesterol: 85mg