Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is the perfect dessert for any occasion. This classic cake combines the rich flavors of buttermilk and sour cream, creating a moist and dense texture that melts in your mouth. Topped with a decadent southern caramel icing, this pound cake is sure to impress at family gatherings, birthdays, or just as a sweet treat for yourself. Its unique flavor profile and beautiful presentation make it a standout dessert that everyone will love.

Why You’ll Love This Recipe

• Moist and Flavorful: The combination of buttermilk and sour cream ensures each bite is incredibly moist and bursting with flavor.
• Easy to Make: With simple steps and common ingredients, this recipe is approachable for bakers of all skill levels.
• Versatile for Occasions: Perfect for celebrations, potlucks, or casual coffee dates—this cake fits any occasion beautifully.
• Deliciously Decadent: The southern caramel icing adds a rich sweetness that takes this pound cake to the next level.
• Impressive Presentation: The bundt shape and glossy icing create an eye-catching centerpiece for your dessert table.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Tools and Preparation

To make Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, you’ll need some essential kitchen tools. Having the right tools makes the process smoother and more enjoyable.

Essential Tools and Equipment

• Bundt pan
• Mixing bowls
• Electric mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula
• Saucepan

Importance of Each Tool

• Bundt pan: This specific shape not only looks great but also helps the cake bake evenly.
• Electric mixer: Saves time and effort while ensuring your butter and sugar are creamed perfectly.
• Measuring cups and spoons: Precision is key in baking; accurate measurements lead to better results.

Ingredients

For the Pound Cake

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temp
• ½ cup vegetable shortening (like Crisco)
• 3 cups granulated sugar
• 5 large eggs, room temp
• 1 teaspoon salt
• 1 cup full-fat buttermilk, room temp
• ½ 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 325F (163C). Grease and flour a bundt pan or use baking spray that contains flour.

Step 2: Cream Butter & Shortening

In a mixing bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar until fluffy. This should take about five minutes using an electric mixer.

Step 3: Add Eggs

Add eggs one at a time into the mixture. Make sure to scrape down the sides of the bowl after each addition to ensure everything is well combined.

Step 4: Sift Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.

Step 5: Mix Wet Ingredients

In yet another bowl, combine buttermilk, sour cream, and pure vanilla extract. Stir well until fully blended.

Step 6: Alternate Mixing

Gradually add the dry ingredients to the butter mixture while alternating with the wet ingredients. Start with flour and end with flour. Be careful not to overmix; stop once just combined.

Step 7: Bake

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

Step 8: Cool

Allow the cake to cool in the pan for about 15-20 minutes before turning it onto a wire rack to cool completely.

Step 9: Prepare Southern Caramel Icing

In a medium saucepan over medium heat, melt unsalted butter. Stir in brown sugar and cook for about two to three minutes while stirring constantly.

Step 10: Add Cream & Boil

Stir in heavy cream (or evaporated milk) along with a pinch of salt. Bring this mixture to a gentle boil while simmering for an additional two minutes.

Step 11: Finish It Off

Remove from heat. Stir in vanilla extract then gradually whisk in powdered sugar until you achieve a smooth consistency that’s pourable.

Step 12: Glaze the Cake

Once your pound cake has cooled completely, pour the warm caramel icing over it. If it thickens too quickly, gently warm it back up or thin it out with a splash of cream before glazing.

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

Serving your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can elevate the experience and make it a delightful treat for any occasion. Here are some creative ideas for serving this delicious cake.

Classic Slice

• Serve a thick slice of pound cake topped generously with warm Southern caramel icing for a traditional approach that never disappoints.

A la Mode

• Pair a slice of the pound cake with a scoop of vanilla ice cream. The cold ice cream contrasts beautifully with the warm caramel glaze.

Fresh Fruits

• Add a side of fresh berries, such as strawberries or raspberries. Their tartness balances the sweetness of the cake and icing perfectly.

Coffee Companion

• Enjoy a slice with a cup of freshly brewed coffee or tea. The rich flavors complement each other well, making for an ideal afternoon snack.

Whipped Cream Topping

• Top the pound cake with a dollop of whipped cream for added creaminess. This simple addition enhances the dessert’s texture and flavor.

Mini Bundt Cakes

• For individual servings, bake mini versions in smaller bundt pans. Drizzle with caramel icing and serve on small plates for an elegant touch.

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

Perfecting your Buttermilk Sour Cream Pound Cake is easy with a few tips to keep in mind. Here are some helpful suggestions.

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

• Don’t Overmix: Mix just until combined when adding dry ingredients. Overmixing can lead to a dense cake texture.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature before baking; this helps achieve even cooking.

• Cool Properly: Allow the cake to cool in the pan briefly before transferring it to a wire rack. This prevents sticking and keeps the shape intact.

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

Pairing side dishes with your Buttermilk Sour Cream Pound Cake can enhance its flavors and make your meal more complete. Here are some great options to consider.

1. Fresh Fruit Salad: A mix of seasonal fruits adds freshness and color, providing a light contrast to the rich pound cake.

2. Coconut Macaroons: These sweet treats offer a chewy texture that pairs wonderfully with the moistness of the pound cake.

3. Chocolate Sauce: Drizzle chocolate sauce over slices for an indulgent twist that chocolate lovers will adore.

4. Ice Cream Sundaes: Create mini sundaes using slices of pound cake as the base, topped with ice cream, nuts, and cherry for added flair.

5. Nutty Granola: Serve alongside granola for added crunch and flavor complexity; it can be sprinkled over slices or served separately.

6. Savory Cheese Board: Include cheeses like brie or goat cheese on a platter for an unexpected savory pairing that complements sweetness beautifully.

Common Mistakes to Avoid

Baking a Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can be a delightful experience, but there are common pitfalls to watch out for.

• Not Measuring Ingredients Correctly: Accurate measurements are crucial in baking. Use a kitchen scale or measuring cups specifically designed for dry and wet ingredients to ensure precision.
• Overmixing the Batter: Overmixing can lead to a dense cake. Mix only until combined to keep your pound cake light and fluffy.
• Skipping Room Temperature Ingredients: Using cold eggs or butter can affect the batter’s consistency. Allow your ingredients to come to room temperature before mixing for best results.
• Ignoring Oven Temperature: An incorrect oven temperature can ruin your cake. Use an oven thermometer to double-check that your oven is at the right temperature before baking.
• Not Cooling Properly: Letting the cake cool in the pan for too long can lead to sogginess. Follow cooling instructions closely for a perfect texture.

REMEMBER

WANT TO SAVE THIS RECIPE? CLICK BELOW AND PIN IT

PIN

Storage & Reheating Instructions

Refrigerator Storage

• Store the pound cake in an airtight container or wrap it tightly in plastic wrap.
• It will last up to 5 days in the refrigerator.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap individual slices in plastic wrap and then place them in freezer-safe bags.
• The cake can be frozen for up to 3 months.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat the oven to 350°F (175°C). Place slices on a baking sheet and heat for about 10-15 minutes until warmed through.
• Microwave: Heat individual slices on a microwave-safe plate for 15-20 seconds. Be careful not to overheat as it can dry out the cake.
• Stovetop: In a skillet over low heat, warm slices covered with a lid for about 5 minutes. This helps retain moisture while warming.

Frequently Asked Questions

Here are some common questions about making a Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

How do I know when my pound cake is done?

The pound cake is done when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

Can I use low-fat buttermilk or sour cream?

While you can use low-fat versions, they may alter the texture and richness of your cake. Full-fat ingredients yield the best results.

What if my caramel icing is too thick?

If your Southern caramel icing thickens too much, gently warm it back up on low heat or add a splash of cream to thin it out.

Can I customize this recipe?

Absolutely! You can add nuts, chocolate chips, or even citrus zest to customize your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing according to your taste.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also incredibly versatile. Feel free to experiment by adding different flavors or toppings. It’s perfect for any occasion, and once you try it, you’ll want to make it again and again!