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Buttermilk Sour Cream Pound Cake with Southern Caramel Icing

Indulge in the rich and moist experience of Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. This delightful dessert features a perfect balance of flavors that make it ideal for any occasion, from casual get-togethers to formal celebrations. The combination of buttermilk and sour cream creates a tender crumb, while the decadent caramel icing adds a sweet finish that will leave your guests craving more. Easy to prepare, this pound cake is not only a delicious treat but also a charming centerpiece for your table. With its comforting taste and elegant presentation, this recipe is destined to become a beloved addition to your dessert repertoire.

  • Total Time: 1 hour 25 minutes
  • Yield: Serves approximately 12 slices 1x

Ingredients

Scale
  • 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
  • 1 cup full-fat sour cream
  • 1 tablespoon pure vanilla extract
  • 1 stick (1/2 cup) unsalted butter for icing
  • 1 cup packed light brown sugar for icing
  • 1/2 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 oven to 325°F (163°C). Grease and flour 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, whisk together flour, baking soda, and salt.
  5. In a separate bowl, combine buttermilk, sour cream, and vanilla extract.
  6. Gradually mix dry ingredients into the butter mixture, alternating with wet ingredients. Do not overmix.
  7. Pour batter into the prepared bundt pan and bake for 60–65 minutes or until a toothpick comes out clean.
  8. Allow cake to cool before preparing the icing.
  9. For the icing, melt butter in a saucepan; stir in brown sugar and cook for 2–3 minutes.
  10. Add cream and pinch of salt; bring to a gentle boil while stirring for 2 minutes. Remove from heat and whisk in vanilla and powdered sugar until smooth.
  11. Drizzle warm icing over cooled cake.
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice (85g)
  • Calories: 400
  • Sugar: 35g
  • Sodium: 200mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 5g
  • Cholesterol: 75mg

Keywords: Ensure all ingredients are at room temperature for best results. If the icing thickens too quickly, reheat gently or add a splash of cream to adjust consistency. Feel free to customize by adding nuts or different flavorings to the caramel icing.

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