Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that’s perfect for any gathering. This cake combines the rich flavors of buttermilk and sour cream with a luscious caramel icing that adds a sweet finish. Whether you’re hosting a birthday party, holiday celebration, or simply craving a treat, this pound cake is sure to impress your guests with its moist texture and comforting taste.

Why You’ll Love This Recipe

• Easy to Make: With straightforward steps, this recipe is perfect for both novice and experienced bakers.
• Moist and Flavorful: The combination of buttermilk and sour cream ensures a rich, moist cake that melts in your mouth.
• Versatile Dessert: Ideal for various occasions, from family gatherings to potlucks, this cake will be a hit at any event.
• Decadent Icing: The Southern caramel icing adds the perfect finishing touch, transforming an already delicious cake into something truly special.
• Make Ahead Option: This pound cake can be made in advance, making it convenient for busy schedules.

Tools and Preparation

Before you start baking your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, gather the necessary tools. Having everything ready will streamline your process and enhance your baking experience.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: This unique shape not only looks beautiful but also helps create even baking and an attractive presentation.
• Electric mixer: Makes creaming butter and sugar easy, saving time and effort while ensuring fluffy 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 (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 or use baking spray that contains flour to prevent sticking.

Step 2: Cream Butter & Shortening

In a large mixing bowl, beat together the unsalted butter, vegetable shortening, and granulated sugar until fluffy. This should take about 4-5 minutes using an electric mixer.

Step 3: Add Eggs

Add the large eggs one at a time to the mixture. Make sure to scrape down the sides of the bowl between additions for an even blend.

Step 4: Sift Dry Ingredients

In another bowl, whisk together the sifted all-purpose flour, baking soda, and salt. Ensure there are no lumps in the dry ingredients.

Step 5: Mix Wet Ingredients

In yet another bowl, combine the full-fat buttermilk, sour cream, and pure vanilla extract. Stir until well mixed.

Step 6: Alternate Mixing

Gradually add half of the flour mixture to the creamed butter mixture. Follow with half of the buttermilk mixture. Repeat this process, starting and ending with flour. Be careful not to overmix; just blend until combined.

Step 7: Bake

Pour the batter into your prepared bundt pan. Bake in the preheated oven for approximately 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 transferring it onto a wire rack to cool completely.

Step 9: Prepare Southern Caramel Icing

In a medium saucepan over medium heat:
1. Melt the unsalted butter.
2. Stir in brown sugar; cook for about 2-3 minutes while stirring constantly.
3. Add heavy cream (or evaporated milk) along with a pinch of salt.
4. Bring this mixture to a gentle boil; simmer for an additional 2 minutes.

Step 10: Finish It Off

Remove from heat and stir in vanilla extract. Let it cool slightly before whisking in powdered sugar until smooth enough to pour over your cooled pound cake.

Step 11: Glaze the Cake

Once your pound cake is completely cool, pour the caramel icing generously over it. If it thickens too much while sitting, gently warm it back up or thin it with a splash of cream before serving.

Enjoy your homemade Buttermilk Sour Cream Pound Cake with Southern Caramel Icing!

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

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that pairs beautifully with various accompaniments. Whether you enjoy it as a sweet treat after dinner or at a brunch gathering, there are plenty of ways to serve this cake.

With Fresh Berries

• Serve slices of the pound cake topped with fresh strawberries, blueberries, or raspberries for a burst of flavor and color. The acidity of the berries complements the sweetness of the icing.

With Whipped Cream

• Add a dollop of freshly whipped cream on top or on the side. This light and airy addition balances the richness of the cake and icing perfectly.

With Ice Cream

• Pair your slice with a scoop of vanilla or caramel ice cream. The creaminess of the ice cream enhances the overall dessert experience and makes it extra indulgent.

With Coffee or Tea

• Enjoy your cake alongside a warm cup of coffee or tea. The warmth of these beverages contrasts nicely with the chilled icing and adds an inviting touch to your dessert time.

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

To ensure your Buttermilk Sour Cream Pound Cake turns out perfectly every time, consider these helpful tips.

• Use Room Temperature Ingredients: Make sure all your ingredients, especially butter, eggs, buttermilk, and sour cream, are at room temperature. This helps create a smoother batter and ensures even baking.

• Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to a dense cake rather than a light and fluffy texture.

• Check Oven Temperature: Use an oven thermometer to ensure your oven is calibrated correctly. An inaccurate temperature can result in uneven baking or undercooked portions.

• Cool in Pan Properly: Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack. This helps maintain its shape and prevents sticking.

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

Pairing side dishes with your Buttermilk Sour Cream Pound Cake can elevate your dessert experience even further. Here are some excellent options:

1. Fruit Salad: A refreshing mix of seasonal fruits adds brightness and balances out the richness of the cake.
2. Yogurt Parfait: Layer Greek yogurt with granola and fresh fruit for a creamy and crunchy contrast.
3. Chilled Lemonade: A glass of homemade lemonade provides a zesty counterpoint to the sweetness of the cake.
4. Savory Cheese Platter: Include soft cheeses like brie or goat cheese along with crackers for an interesting savory contrast.
5. Grilled Peaches: Sweet grilled peaches drizzled with honey add a smoky-sweet flavor that pairs delightfully.
6. Chocolate Fondue: Offer chocolate fondue as a fun dipping option alongside pieces of pound cake for extra decadence.
7. Pecan Pie Bars: These sweet bars provide another layer of flavor while remaining complementary to the pound cake’s texture.
8. Caramelized Nuts: A bowl of caramelized nuts brings crunch and nuttiness that works well against the soft pound cake texture.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes can make a big difference in the outcome of your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

• Not Preheating the Oven: Always preheat your oven to 325F (163C) before baking. This step ensures even cooking and helps the cake rise properly.
• Overmixing the Batter: Mixing too much can lead to a dense cake. Mix until just combined for a light and fluffy texture.
• Incorrect Measurements: Use precise measurements for flour, sugar, and other ingredients. Sifting flour and leveling off cups can prevent inaccuracies.
• Skipping Room Temperature Ingredients: Ensure that your butter, eggs, buttermilk, and sour cream are at room temperature. This allows for better mixing and texture.
• Not Greasing the Pan Properly: Be sure to grease and flour your bundt pan thoroughly or use baking spray. This prevents the cake from sticking when you turn it out.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover pound cake in an airtight container.
• It will last up to 5 days in the refrigerator.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap slices or whole cake tightly in plastic wrap followed by foil.
• It can be frozen for up to 3 months.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat to 350F (175C). Place slices on a baking sheet for about 10 minutes until warmed through.
• Microwave: Heat individual slices on medium power for 15-20 seconds, ensuring they don’t dry out.
• Stovetop: Use a skillet over low heat, covering with a lid. Warm the slices for 2-3 minutes until heated through.

Frequently Asked Questions

Curious about more details? Here are some frequently asked questions regarding Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

What makes this cake so moist?

The combination of buttermilk and sour cream adds moisture, creating a tender crumb that keeps every slice deliciously soft.

Can I use low-fat ingredients?

While low-fat options can be used, they may affect the flavor and texture. For best results, stick with full-fat buttermilk and sour cream.

How do I customize the caramel icing?

You can add a pinch of cinnamon or a splash of vanilla extract for extra flavor. Adjust powdered sugar for desired thickness too!

How should I serve this cake?

This cake is delightful on its own or served with fresh fruit or whipped cream. It’s perfect for any occasion!

Final Thoughts

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only rich and flavorful but also versatile enough for any celebration or casual gathering. Feel free to customize it with your favorite flavors or toppings to make it uniquely yours!