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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

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Indulge in the decadent delight of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing, a moist and rich dessert perfect for any gathering or a cozy night in. This cake combines the tangy flavors of buttermilk and sour cream with a buttery crumb that melts in your mouth. Topped with a glossy caramel icing, this treat is not just delicious but visually stunning, making it an impressive centerpiece for any occasion. Whether it’s for a birthday celebration or simply a sweet escape, this homemade pound cake promises to enchant your taste buds and leave everyone craving more.

Ingredients

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  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, room temp
  • 1 cup vegetable shortening
  • 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
  • 1 stick unsalted butter for icing
  • 1 cup packed light brown sugar
  • 1/2 cup heavy cream
  • Pinch of salt
  • 1 to 2 cups powdered sugar, sifted
  • 1 teaspoon vanilla extract for icing

Instructions

  1. Preheat oven to 325°F (163°C). Grease and flour a bundt pan.
  2. Cream together butter, shortening, and sugar until fluffy.
  3. Add eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk flour, baking soda, and salt together.
  5. Mix buttermilk, sour cream, and vanilla until smooth.
  6. Gradually add dry ingredients to the wet mixture until just combined.
  7. Pour batter into the bundt pan and bake for 60-75 minutes until a toothpick comes out clean.
  8. Allow to cool before preparing icing by melting butter and whisking in brown sugar, cream, and powdered sugar to desired consistency.
  9. Drizzle icing over cooled cake.

Nutrition

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