Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
Ingredients
1 cup (2 sticks) unsalted butter, softened
½ cup shortening
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
½ cup buttermilk, room temperature
½ cup sour cream, room temperature
2 tsp pure vanilla extract
- Southern Caramel Icing
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
⅓ cup heavy cream (or evaporated milk)
1 pinch of salt
2 cups powdered sugar, sifted
1 tsp vanilla extract
Directions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan (or tube pan).
- In a large mixing bowl, cream butter, shortening, and sugar until light and fluffy (about 4–5 minutes).
- Add eggs one at a time, beating well after each.
- In a separate bowl, whisk flour, baking powder, and salt.
- Combine buttermilk and sour cream in a small bowl.
- Add dry ingredients alternately with buttermilk mixture to the butter mixture, beginning and ending with flour. Mix just until blended.
- Stir in vanilla.
- Pour batter into prepared pan and smooth top.
- Bake 75–85 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan for 15 minutes, then remove to a wire rack to cool completely.
- Southern Caramel Icing
- In a saucepan over medium heat, melt butter. Stir in brown sugar and cook 2 minutes, stirring constantly.
- Slowly add heavy cream and salt. Bring to a gentle boil, then reduce heat and simmer 2–3 minutes.
- Remove from heat and let cool slightly (about 5 minutes).
- Whisk in powdered sugar and vanilla until smooth.
- If too thick, add a splash of cream.
- If too thin, whisk in a bit more powdered sugar.
- Pour warm caramel icing over cooled pound cake, letting it drip down the sides.
Kitchen Tools You’ll Need
Essential Baking Tools
Electric Hand Mixer or Stand Mixer
