There’s something magical about a homemade pound cake, especially when it’s rich, moist, and topped with a buttery caramel icing that’s pure Southern bliss. Today, I’m thrilled to share one of my all-time favorite recipes: Buttermilk Sour Cream Pound Cake with Southern Caramel Icing. This cake embodies everything you love about Southern desserts—decadent, flavorful, and perfect for every occasion.
Equipment
- A bundt or tube pan (greased and floured to perfection).
- A stand mixer or hand mixer for creaming the butter and sugar.
- Whisks and spatulas for easy mixing.
- A medium saucepan for preparing the caramel icing.
- Toothpicks for testing doneness.
- Ingredient Additions and Substitutions
- Add a Citrus Twist: Mix in the zest of one lemon or orange for a bright flavor boost.
- Swap the Vanilla: Use almond extract or bourbon for a unique twist.
- Caramel Pecans: Stir toasted pecans into the icing for extra crunch.
Ingredients
- For the Pound Cake:
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 3 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- ½ cup buttermilk
- 1 tablespoon pure vanilla extract
- For the Southern Caramel Icing:
- 2 cups granulated sugar
- 1 cup heavy cream
- ½ cup unsalted butter
- 1 teaspoon vanilla extract
Instructions
- 🥮 Making the Cake:
- Preheat the Oven: Set your oven to 325°F (163°C). Grease and flour your bundt or tube pan.
- Mix the Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream butter and sugar until light and fluffy (about 3-5 minutes).
- Incorporate Eggs: Add eggs one at a time, beating well after each addition.
- Add Wet Ingredients: Mix in sour cream and vanilla extract until smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Start and end with the flour mixture. Mix just until combined.
- Bake: Pour the batter into the prepared pan, smooth the top, and bake for 75-85 minutes. Test with a toothpick—it should come out clean.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely.
- 🥄 Making the Southern Caramel Icing:
- Combine Ingredients: In a medium saucepan over medium heat, combine sugar, cream, and butter. Stir until the sugar dissolves.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Simmer, stirring occasionally, until it thickens and turns a deep caramel color (10-15 minutes).
- Add Vanilla: Remove from heat and stir in vanilla extract.
- Spread Quickly: Allow the caramel to cool slightly, then pour over the cooled cake. Use a spatula to smooth it out before it sets.