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