Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that combines rich flavors and a moist texture. This cake is perfect for any occasion, from family gatherings to special celebrations. With its creamy buttermilk and sour cream base, this pound cake stands out with its tender crumb and deliciously sweet Southern caramel icing.

Why You’ll Love This Recipe

• Moist Texture: The combination of buttermilk and sour cream ensures a soft, moist cake that stays fresh for days.
• Rich Flavor: The layers of flavor from the butter, sugar, and vanilla create a deliciously indulgent treat.
• Versatile Occasion: Whether it’s a birthday party or holiday feast, this cake fits perfectly on any dessert table.
• Easy to Make: With straightforward steps, even novice bakers can master this recipe without hassle.
• Homemade Icing: The Southern caramel icing adds a sweet touch that enhances the overall experience of the cake.

Tools and Preparation

To make this delightful pound cake and icing, you’ll need some essential tools to ensure everything goes smoothly in the kitchen.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: Provides the classic shape for the pound cake, ensuring even baking.
• Electric mixer: Saves time and effort when creaming butter and sugar for a fluffy texture.
• Saucepan: Essential for preparing the Southern caramel icing without burning.

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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 for easy release.

Step 2: Cream Butter & Shortening

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

Step 3: Add Eggs

Add the eggs one at a time to the butter mixture. Make sure to scrape down the sides of the bowl after each addition to combine well.

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 a separate bowl, combine the buttermilk, sour cream, and vanilla extract. Stir until well blended.

Step 6: Alternate Mixing

Gradually add the dry ingredients into the butter mixture while alternating with the wet ingredients. Start with flour and end with flour. Mix just until combined—do not overmix.

Step 7: Bake

Pour the batter into your prepared bundt pan. Bake in the preheated oven for about 60-65 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool

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

Step 9: Prepare Southern Caramel Icing

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

Step 10: Add Cream & Boil

Stir in heavy cream and salt. Bring to a gentle boil then simmer for an additional two minutes while stirring continuously.

Step 11: Finish It Off

Remove from heat. Stir in vanilla extract. Let it cool slightly before whisking in powdered sugar until smooth and pourable.

Step 12: Glaze the Cake

Once your pound cake has cooled completely, drizzle or pour over your Southern caramel icing. If it thickens too quickly, gently warm it up or thin it with a splash of cream as needed.

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 can be enjoyed in various ways. Here are some creative serving suggestions to elevate your cake experience.

Simple Slice

• Enjoy a plain slice of the pound cake with its rich flavor and moist texture. This option allows the cake’s natural sweetness to shine.

Whipped Cream Topping

• Add a dollop of whipped cream on top for extra creaminess. This pairing enhances the richness of the cake while balancing its sweetness.

Fresh Berries

• Serve with fresh berries such as strawberries, blueberries, or raspberries. The tartness of the fruit complements the sweet caramel icing beautifully.

Ice Cream Scoop

• Pair a slice with a scoop of vanilla or caramel ice cream. The cold ice cream contrasts nicely with the warm flavor of the pound cake and icing.

Coffee or Tea Pairing

• Enjoy slices of pound cake alongside a cup of coffee or tea. The warm beverage enhances your tasting experience and makes for a cozy treat.

Festive Dessert Platter

• Create a dessert platter by slicing the pound cake into smaller pieces and arranging them on a large plate. This presentation is perfect for gatherings and celebrations.

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

Perfecting your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is achievable with some helpful tips. Follow these suggestions for an even better baking experience.

• Measure Ingredients Accurately: Use precise measurements for each ingredient to ensure consistent results and texture in your cake.

• Room Temperature Ingredients: Make sure butter, eggs, buttermilk, and sour cream are at room temperature before mixing. This helps create a smoother batter.

• Do Not Overmix: Mix just until combined when alternating dry and wet ingredients. Overmixing can lead to a dense cake rather than a light, fluffy one.

• Check Oven Temperature: Use an oven thermometer to verify that your oven is at the correct temperature. An inaccurate oven can affect baking time and doneness.

• Cool Completely: Allow your cake to cool completely before glazing it with icing. This prevents the icing from melting into the cake too quickly.

• Adjust Icing Consistency: If your icing thickens too much, gently reheat it or add a splash of cream to reach your desired consistency.

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

Pairing side dishes with Buttermilk Sour Cream Pound Cake with Southern Caramel Icing can enhance your overall dessert experience. Here are some complementary side dishes to consider:

1. Fruit Salad: A refreshing mix of seasonal fruits adds color and freshness alongside the rich pound cake.

2. Chocolate Mousse: The creamy chocolate mousse provides a decadent contrast that pairs well with the sweet flavors of the pound cake.

3. Nutty Granola: A sprinkle of granola adds crunch and nuttiness, balancing out the moistness of the cake perfectly.

4. Caramelized Apples: Warm caramelized apples enhance the southern vibe while providing warmth and sweetness next to the cold icing.

5. Coconut Macaroons: These chewy treats bring an interesting texture contrast while adding tropical notes that complement caramel flavors.

6. Lemon Sorbet: A tangy sorbet offers a refreshing palate cleanser that cuts through the richness of both the pound cake and icing.

Common Mistakes to Avoid

When making Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, it’s easy to overlook a few key details. Here are some common mistakes to avoid:

• Skipping Room Temperature Ingredients: Using cold ingredients can result in a dense cake. Always ensure your butter, eggs, buttermilk, and sour cream are at room temperature before starting.

• Overmixing the Batter: Overmixing can lead to a tough texture. Mix just until combined; it’s okay if there are a few small lumps.

• Not Measuring Flour Correctly: Too much flour can dry out the cake. Use the spoon-and-level method for accurate measurements.

• Ignoring Oven Temperature: Oven temperatures can vary. Invest in an oven thermometer to ensure accurate baking temperatures for consistent results.

• Rushing the Cooling Process: Letting the cake cool too quickly can cause it to crack or become soggy. Allow it to cool in the pan before transferring it to a wire rack.

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Storage & Reheating Instructions

Refrigerator Storage

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

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap the cooled cake tightly in plastic wrap and then foil.
• It can be frozen for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Oven: Preheat to 350°F (175°C). Warm slices on a baking sheet for about 10 minutes.
• Microwave: Heat individual slices on low power for about 10-15 seconds until warm.
• Stovetop: Place slice in a skillet over low heat, cover, and warm for about 2-3 minutes.

Frequently Asked Questions

Here are some common questions regarding Buttermilk Sour Cream Pound Cake with Southern Caramel Icing:

Can I substitute other flavors for vanilla in this pound cake?

Feel free to experiment! Almond extract or citrus zests can add delightful flavors. Just remember that a little goes a long way.

How long does it take to bake the pound cake?

The baking time is typically between 1 hour and 1 hour and 25 minutes. Always check with a toothpick for doneness.

What can I use instead of buttermilk?

You can make your own buttermilk by mixing one cup of milk with one tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using.

How do I make my caramel icing smoother?

To achieve a smooth consistency, ensure there are no lumps in your powdered sugar before adding it to the icing mixture.

Can I make this pound cake ahead of time?

Absolutely! The flavors develop beautifully when made a day ahead. Just store it properly as mentioned above.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile, making it perfect for any occasion. You can customize it by adding nuts, chocolate chips, or even different flavor extracts. Give this recipe a try; it’s sure to impress family and friends alike!