Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is a delightful dessert that perfectly balances richness and flavor. This cake is ideal for family gatherings, birthday celebrations, or simply enjoying with a cup of coffee. Its moist texture, combined with the luscious Southern caramel icing, makes it a standout choice for any occasion.

Why You’ll Love This Recipe

• Incredible Moisture: The combination of buttermilk and sour cream ensures this pound cake is incredibly moist and tender.
• Rich Flavor: With its buttery base and sweet caramel topping, every bite is bursting with rich flavor.
• Versatile Dessert: Perfect as a standalone treat or served alongside fresh fruits for added freshness.
• Easy to Make: Simple steps make it accessible for both novice and experienced bakers.
• Impressive Presentation: The glazed finish adds an elegant touch, making it perfect for celebrations.

Tools and Preparation

To achieve the best results for your Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, having the right tools on hand is essential.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan: Provides even baking and beautiful presentation with its unique shape.
• Electric mixer: Saves time and energy when creaming butter and sugar, ensuring a fluffy texture.
• Measuring cups and spoons: Guarantees accurate ingredient measurements for consistency in baking.

Ingredients

For the Pound Cake

• 3 cups all-purpose flour, sifted
• 1 teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 cup vegetable shortening (like Crisco)
• 3 cups granulated sugar
• 5 large eggs, room temperature
• 1 teaspoon salt
• 1 cup full-fat buttermilk, room temperature
• ½ 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.

Step 2: Cream Butter & Shortening

In a mixing bowl, beat together 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 mixture. Be sure to scrape down the sides of the bowl between 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 to the butter/sugar mixture in three parts while alternating with the wet ingredients. Start and end with flour. Be cautious not to overmix; just combine until incorporated.

Step 7: Bake

Pour the batter into your prepared bundt pan. Bake for approximately 60-75 minutes or until a toothpick inserted into the center comes out clean.

Step 8: Cool

Let the cake 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 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) along with a pinch of salt. Bring this mixture to a gentle boil and let it simmer for an additional two minutes.

Step 11: Finish It Off

Remove from heat. 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

Once cooled completely, pour the caramel icing over your pound cake. If it thickens too much while cooling, gently warm it back up or thin it with a splash of cream before glazing.

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

Classic Slice

• Serve a thick slice of the pound cake with a generous drizzle of Southern caramel icing on top for a traditional treat.

Fresh Fruit Topping

• Add a mix of fresh berries like strawberries, blueberries, and raspberries atop the cake for a refreshing contrast.

Whipped Cream

• Top each slice with a dollop of whipped cream to enhance the richness of the pound cake and provide a light texture.

Ice Cream Pairing

• Serve warm slices alongside vanilla or caramel ice cream for a decadent dessert experience.

Coffee or Tea Companion

• Enjoy your pound cake with a cup of coffee or tea, which complements the flavors beautifully and makes for an elegant afternoon snack.

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, follow these helpful tips.

• Use room temperature ingredients: Bring butter, eggs, buttermilk, and sour cream to room temperature before mixing. This helps create a smooth batter and ensures even baking.

• Don’t overmix: Once you add the flour mixture, mix just until incorporated. Overmixing can lead to a dense cake texture instead of a light and fluffy result.

• Check oven temperature: Make sure your oven is properly calibrated. An oven thermometer can help ensure you’re baking at the correct temperature for optimal results.

• Cool completely: Allow the cake to cool fully before glazing. This prevents the icing from melting off and helps it adhere better to the cake surface.

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

Pairing side dishes with your Buttermilk Sour Cream Pound Cake enhances its flavor and presentation. Here are some excellent options:

1. Mixed Green Salad
   A light salad with vinaigrette balances the richness of the pound cake and adds freshness to your meal.

2. Roasted Nuts
   A bowl of lightly salted roasted nuts provides a crunchy contrast that complements the soft texture of the cake.

3. Cheese Platter
   Include mild cheeses like brie or goat cheese on a platter to serve alongside slices of cake for an elegant touch.

4. Granola Parfait
   Layer granola, yogurt, and fruit in individual cups as a refreshing side that pairs well with sweet desserts.

5. Fruit Compote
   Serve warm fruit compote drizzled over slices of pound cake for added sweetness and moisture.

6. Chocolate Sauce
   A small dish of rich chocolate sauce offers an indulgent option for those who love chocolate with their desserts.

Common Mistakes to Avoid

Baking can be tricky, but avoiding common mistakes can lead to a perfect Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

• Not Using Room Temperature Ingredients: Using cold ingredients can result in a dense cake. Always let your eggs, butter, and other dairy products reach room temperature before mixing.

• Overmixing the Batter: Overmixing can lead to a tough texture. Mix just until combined; you want to maintain a light and fluffy consistency.

• Skipping the Sifting Step: Sifting flour helps to aerate it and remove lumps. Always sift your dry ingredients for a smoother batter.

• Inaccurate Measuring: Incorrect measurements can ruin your cake. Use dry measuring cups for flour and sugar, and liquid measuring cups for buttermilk and cream.

• Not Preheating the Oven: Baking in an unheated oven affects rise and texture. Always preheat your oven fully before placing your cake inside.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover cake in an airtight container.
• It will last up to 5 days in the refrigerator.
• Keep the icing separate if possible to maintain its texture.

Freezing Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

• Wrap the cooled cake tightly in plastic wrap.
• Freeze for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

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

Frequently Asked Questions

Here are some common questions about the Buttermilk Sour Cream Pound Cake with Southern Caramel Icing.

Can I substitute ingredients in the pound cake?

Yes, you can use low-fat dairy options or different flavored extracts to customize your cake.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

Can I make this recipe ahead of time?

Absolutely! You can bake the cake a day in advance; just store it properly as mentioned above.

What should I serve with the pound cake?

Pair it with fresh fruit or whipped cream for an extra treat!

Final Thoughts

The Buttermilk Sour Cream Pound Cake with Southern Caramel Icing is not only delicious but also versatile. This rich dessert can be enjoyed at any gathering or as a sweet treat at home. Feel free to experiment with flavors and toppings for your own unique spin!