Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that brings a touch of Southern charm to any occasion. Its rich, moist texture and sweet caramel topping make it a favorite for gatherings, celebrations, or simply a cozy evening at home. This cake not only impresses with its flavor but also offers the perfect balance between sweetness and tanginess, making it an irresistible treat for all.

Why You’ll Love This Recipe

• Deliciously Moist: The combination of buttermilk and sour cream ensures every slice is rich and tender.
• Easy to Make: With simple steps and readily available ingredients, this recipe is perfect for bakers of all levels.
• Versatile for Occasions: Whether it’s a family gathering or a festive celebration, this pound cake fits right in.
• Irresistible Caramel Icing: The homemade Southern caramel icing adds an extra layer of flavor that takes the cake to the next level.
• Store Well: This cake stays fresh for days, making it ideal for meal prep or potlucks.

Tools and Preparation

Before diving into the baking process, having the right tools makes all the difference. Here’s what you’ll need:

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: Creates a beautiful shape that enhances presentation.
• Electric mixer: Saves time and effort while ensuring a fluffy batter.
• Whisk: Helps combine dry ingredients evenly for consistent texture.

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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.

Step 2: Cream Butter & Shortening

In a mixing bowl:
1. Beat together the butter, shortening, and granulated sugar until fluffy (about 4-5 minutes).

Step 3: Add Eggs

Add the eggs one at a time:
1. Make sure to scrape down the bowl between additions for even mixing.

Step 4: Sift Dry Ingredients

In another bowl:
1. Whisk together the flour, baking soda, and salt until well combined.

Step 5: Mix Wet Ingredients

In a separate bowl:
1. Combine buttermilk, sour cream, and vanilla extract.

Step 6: Alternate Mixing

Gradually combine mixtures:
1. Add half of the flour mixture followed by half of the buttermilk mixture to the butter/sugar mix.
2. Repeat with remaining ingredients, starting and ending with flour. Avoid overmixing.

Step 7: Bake

Pour batter into prepared bundt pan:
1. Bake for 60-75 minutes or until a toothpick inserted comes out clean.

Step 8: Cool

Let cool in the pan for about 20 minutes before transferring to a wire rack to cool completely.

Step 9: Prepare Southern Caramel Icing

In a medium saucepan over medium heat:
1. Melt butter and stir in brown sugar; cook for about 2-3 minutes while stirring constantly.
2. Add cream and salt; bring to a gentle boil and simmer for an additional 2 minutes.

Step 10: Finish It Off

Remove from heat:
1. Stir in vanilla extract.
2. Allow cooling slightly before whisking in powdered sugar until smooth and pourable.

Step 11: Glaze the Cake

Pour icing over cooled pound cake:
– If it thickens too quickly, gently warm it up or thin it with a splash of cream.

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

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

This delectable Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a versatile dessert that can be enjoyed in various ways. Whether you’re hosting a gathering or simply enjoying a slice at home, these serving suggestions will enhance your cake experience.

Classic Slice

• Serve a generous slice of the cake on its own, allowing the rich flavors to shine through.

Coffee Companion

• Pair with a hot cup of coffee for a delightful afternoon treat. The sweetness of the cake complements the boldness of coffee perfectly.

Ice Cream Delight

• Top each slice with a scoop of vanilla ice cream. The creaminess adds a wonderful contrast to the cake’s texture.

Fresh Fruit Garnish

• Add fresh berries or sliced peaches on the side for a refreshing element that brightens the dish.

Whipped Topping

• Dollop some whipped cream on top for an extra layer of indulgence. This light addition helps balance the richness of the caramel icing.

Festive Presentation

• Arrange slices on a decorative platter and drizzle with additional caramel icing for an eye-catching centerpiece at gatherings.

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

Achieving the perfect Buttermilk Sour Cream Pound Cake requires attention to detail. Here are some tips to elevate your baking process.

• Choose Room Temperature Ingredients: Ensure butter, eggs, buttermilk, and sour cream are at room temperature for better mixing and texture.
• Sift Flour Thoroughly: Sifting flour helps aerate it and removes lumps, resulting in a lighter cake.
• Avoid Overmixing: Mix until just combined to keep your pound cake tender and prevent it from becoming dense.
• Use Fresh Ingredients: Always use fresh baking soda and other ingredients for optimal flavor and rise.
• Cool Properly: Allow the cake to cool in the pan before transferring it to avoid crumbly pieces falling apart.
• Adjust Icing Consistency: If your caramel icing thickens too much, warm it slightly or add a splash of cream to achieve your desired pourable consistency.

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

Enhance your dessert experience by pairing your Buttermilk Sour Cream Pound Cake with complementary side dishes. Here are some great options:

1. Fresh Fruit Salad
   A colorful mix of seasonal fruits adds freshness and balances the sweetness of the cake.
2. Yogurt Parfait
   Layer Greek yogurt with granola and honey for a creamy and crunchy accompaniment to your cake.
3. Coconut Macaroons
   These chewy treats provide delightful contrast in texture while adding tropical flavor notes.
4. Chocolate Sauce
   Drizzle warm chocolate sauce over each slice for an indulgent twist that chocolate lovers will adore.
5. Nutty Granola
   Serve alongside nutty granola as a crunchy topping, adding texture and flavor to each bite.
6. Sweet Tea
   A glass of sweet tea pairs well, offering a refreshing drink option that complements dessert nicely.
7. Lemonade Spritzers
   Light lemonade spritzers provide a zesty counterpoint to the rich flavors of the cake, enhancing the overall experience.

Common Mistakes to Avoid

To create the perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, it’s essential to avoid common pitfalls.

• Skipping Room Temperature Ingredients: Using cold eggs or butter can lead to a dense cake. Always ensure your butter and eggs are at room temperature for optimal mixing.
• Overmixing the Batter: Overmixing can lead to a tough texture. Mix just until the ingredients are combined for a light, fluffy pound cake.
• Incorrect Oven Temperature: Baking at the wrong temperature can affect your cake’s rise and texture. Always preheat your oven and use an oven thermometer for accuracy.
• Ignoring Cooling Time: Cutting into the cake too soon can result in crumbling. Allow it to cool in the pan for 15-20 minutes before transferring it to a wire rack.
• Using Improper Measuring Techniques: Not leveling off flour can lead to too much or too little being used. Use a spoon to fill your measuring cup and level it off with a knife for precision.

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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 the cooled cake tightly in plastic wrap, then in 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) and warm the cake for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 10-15 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, covering, for about 5 minutes until warmed through.

Frequently Asked Questions

What makes Buttermilk Sour Cream Pound Cake so moist?

The combination of buttermilk and sour cream adds moisture, resulting in a tender crumb and rich flavor.

Can I use low-fat buttermilk or sour cream?

While you can substitute low-fat dairy products, they may affect the texture and richness of your cake. Full-fat versions yield the best results.

How do I know when my pound cake is done?

A toothpick inserted into the center should come out clean or with just a few crumbs attached.

Can I customize this recipe?

Absolutely! You can add flavors like lemon zest or chocolate chips for variation while keeping the base recipe intact.

What is Southern Caramel Icing made of?

Southern Caramel Icing typically consists of butter, brown sugar, cream, and powdered sugar, creating a rich topping for desserts like this pound cake.

Final Thoughts

This Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile. Perfect as a dessert or sweet treat any time of day, consider customizing it with your favorite flavors or toppings. Give this recipe a try and enjoy its delightful taste!