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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 brings together the moist richness of a classic pound cake with the sweet allure of caramel. Perfect for any occasion, this cake is easy to prepare and sure to impress your family and friends. Each slice is tender and bursting with flavor, while the luscious icing adds an elegant touch that elevates this dessert to new heights. Serve it at gatherings, birthdays, or simply enjoy it with a warm cup of coffee for a cozy afternoon treat.

Ingredients

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  • 3 cups all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup vegetable shortening
  • 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
  • 1 stick (½ cup) unsalted butter (for icing)
  • 1 cup packed light brown sugar (for icing)
  • ½ 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 your oven to 325°F (163°C) and prepare 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, combine flour, baking soda, and salt; set aside.
  5. Mix buttermilk, sour cream, and vanilla in another bowl until smooth.
  6. Gradually alternate adding dry ingredients and wet mixture into the butter mixture until just combined.
  7. Pour batter into the bundt pan and bake for 60-75 minutes or until done.
  8. Let cool in the pan for about 15-20 minutes before turning it out onto a wire rack to cool completely.
  9. In a medium saucepan over medium heat, melt the butter for the icing.
  10. Stir in brown sugar and cook for about 2-3 minutes while stirring constantly.
  11. 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.
  12. Remove from heat. Stir in vanilla extract. Allow it to cool slightly before whisking in powdered sugar until you achieve a smooth glaze consistency.
  13. Once cooled completely, pour the caramel icing over your pound cake.

Nutrition

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