Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that combines a rich, moist cake with a luxurious caramel glaze. This cake is perfect for celebrations, gatherings, or even just a cozy evening at home. Its unique blend of flavors and textures makes it a standout choice that will impress your family and friends.

Why You’ll Love This Recipe

• Moist and Flavorful: The addition of buttermilk and sour cream ensures a tender crumb and rich taste.
• Easy to Make: With simple steps, anyone can whip up this delicious pound cake.
• Versatile Dessert: Perfect for birthdays, holidays, or as an afternoon treat with coffee.
• Decadent Icing: The Southern caramel icing adds a sweet finish that’s hard to resist.
• Classic Comfort Food: This recipe brings back memories of home-baked goodness.

Tools and Preparation

Before diving into the baking process, make sure you have the right tools on hand. Having essential equipment can make your baking experience much smoother.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: Creates beautiful shapes for the pound cake, enhancing presentation.
• Electric mixer: Saves time and effort in achieving a fluffy batter.
• Measuring cups and spoons: Ensures accurate ingredient measurements for perfect results.

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 (1/2 cup) unsalted butter
• 1 cup packed light brown sugar
• 1/2 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 with flour to prevent sticking.

Step 2: Cream Butter & Shortening

In a mixing bowl, beat the butter, shortening, and sugar until fluffy. This should take about 4-5 minutes.

Step 3: Add Eggs

Add the eggs one at a time to the creamed mixture. Be sure to scrape down the sides of the bowl after each addition to ensure even mixing.

Step 4: Sift Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt until well combined.

Step 5: Mix Wet Ingredients

In another bowl, mix together the buttermilk, sour cream, and vanilla extract until smooth.

Step 6: Alternate Mixing

Gradually add the dry ingredients into the creamed mixture in three parts. Begin by adding some of the dry mixture first, followed by some of the wet mixture. Alternate until all is combined. Start and end with flour. Be careful not to overmix; stop as soon as no dry streaks remain.

Step 7: Bake

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

For Southern Caramel Icing:

Step 9: Melt Butter & Sugar

In a medium saucepan over medium heat, melt the butter. Stir in brown sugar and cook for about 2-3 minutes while stirring constantly.

Step 10: Add Cream & Boil

Stir in heavy cream (or evaporated milk) and salt. Bring this mixture to a gentle boil, then simmer for an additional 2 minutes while stirring frequently.

Step 11: Finish It Off

Remove from heat and stir in vanilla extract. Allow it to cool slightly before whisking in powdered sugar until you achieve a smooth glaze consistency.

Step 12: Glaze the Cake

Pour the warm icing over your cooled pound cake. If it thickens too quickly while pouring, warm it gently or thin with a splash of cream as needed.

Enjoy your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing—perfectly sweetened for any occasion!

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

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful treat perfect for any occasion. Here are some serving suggestions to elevate your dessert experience.

Enjoy it Plain

• The cake is delicious on its own, allowing the rich flavors of the buttermilk and caramel icing to shine.

Pair with Fresh Berries

• Serve slices alongside strawberries, blueberries, or raspberries for a fresh and fruity contrast that enhances the sweetness.

Top with Whipped Cream

• A dollop of whipped cream adds a light and airy texture, complementing the dense pound cake beautifully.

Coffee Companion

• Enjoy a slice with a cup of coffee or tea. The warm beverages balance the sweetness and bring out the cake’s flavors.

Ice Cream Delight

• Serve warm slices topped with vanilla or caramel ice cream for an indulgent dessert that’s hard to resist.

Drizzle More Icing

• For an extra sweet touch, drizzle additional Southern caramel icing over each slice before serving.

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

Achieving the perfect pound cake takes practice, but these tips will help you get there faster.

• Use Room Temperature Ingredients: Ensure all your ingredients, especially butter and eggs, are at room temperature for better mixing and texture.

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

• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature. A slight variation can affect baking time.

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

• Store Correctly: Keep leftover cake covered at room temperature for up to three days or refrigerate it for longer freshness.

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

Pairing side dishes with your pound cake can enhance your dessert experience. Here are some great options:

1. Fresh Fruit Salad
   A mix of seasonal fruits adds brightness and freshness that complements the rich cake.

2. Vanilla Ice Cream
   The creamy texture balances the sweetness of the pound cake perfectly, creating a classic pairing.

3. Chocolate Mousse
   Rich chocolate mousse provides a decadent contrast to the buttery flavor of the pound cake.

4. Citrus Sorbet
   The refreshing taste of citrus sorbet cleanses the palate between bites of sweet cake.

5. Sweetened Yogurt
   A bowl of lightly sweetened yogurt adds a tangy note that contrasts well with caramel flavors.

6. Spiced Nuts
   Crunchy spiced nuts offer a savory element that enhances the overall flavor profile when enjoyed alongside dessert.

Common Mistakes to Avoid

Baking can be tricky, especially with a rich recipe like Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. Here are some common pitfalls to avoid.

• Overmixing the Batter: Mixing too much can lead to a dense cake. Always mix until just combined when alternating wet and dry ingredients.
• Using Cold Ingredients: Cold eggs and buttermilk can prevent proper emulsification. Make sure all ingredients are at room temperature before starting.
• Incorrect Oven Temperature: An oven that’s too hot can cause the cake to rise rapidly and then collapse. Use an oven thermometer to ensure accuracy.
• Skipping the Greasing Step: Not greasing your bundt pan properly may result in sticking. Use butter or baking spray generously before pouring in the batter.
• Not Measuring Flour Correctly: Fluff up your flour before scooping it into the measuring cup to avoid packing it down. This ensures you use the right amount for a fluffy cake.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Wrap individual slices in plastic wrap for easy access.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Freeze for up to 3 months.
• Wrap tightly in plastic wrap, then place in a freezer-safe bag.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat to 350°F (175°C) and warm slices for about 10 minutes.
• Microwave: Heat individual slices on medium power for 15-20 seconds until warm.
• Stovetop: Place slices in a skillet over low heat for a few minutes, flipping occasionally.

Frequently Asked Questions

If you have questions about making Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, look no further! Here are some common inquiries.

Can I substitute ingredients in this recipe?

Yes, you can use dairy alternatives or replace buttermilk with yogurt mixed with water. This will still yield great results!

How do I achieve the best texture?

Use room temperature ingredients and avoid overmixing. This helps create a light and fluffy pound cake.

What should I serve with Buttermilk Sour Cream Pound Cake with Southern Caramel Icing?

It pairs wonderfully with fresh fruits or a scoop of ice cream. The sweetness of the icing complements many flavors!

How long does this cake last?

When stored correctly, it can last up to 5 days in the refrigerator or 3 months if frozen.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile. Its moist texture and rich flavor make it perfect for any occasion. Feel free to customize it by adding nuts, spices, or even fruit fillings to make it uniquely yours!