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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 flavors of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, a dessert that is sure to impress your guests. This rich and moist cake features a tender crumb thanks to the combination of buttermilk and sour cream, while the decadent caramel icing adds a sweet finish that elevates every bite. Perfect for celebrations or cozy evenings at home, this classic treat brings back memories of home-baked goodness while being easy enough for any skill level to master.

Ingredients

Scale
  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temp
  • 1 cup vegetable shortening
  • 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
  • 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, sifted for icing
  • 1 teaspoon vanilla extract for icing

Instructions

  1. Preheat oven to 325°F (163°C) and grease a bundt pan.
  2. In a mixing bowl, cream together butter, shortening, and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together flour, baking soda, and salt.
  5. Combine buttermilk, sour cream, and vanilla in a third bowl.
  6. Gradually mix dry ingredients into creamed mixture alternately with wet ingredients.
  7. Pour batter into prepared bundt pan and bake for 60-75 minutes until a toothpick comes out clean.
  8. Cool in the pan for 20 minutes before transferring to a wire rack.

Nutrition

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