Description
A rich and moist pound cake made with buttermilk and sour cream, topped with a sweet and creamy Southern-style caramel icing.
Ingredients
Scale
- For the Cake:
- 2 cups (4 sticks) unsalted butter, softened
- 3 cups granulated sugar
- 6 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 cup sour cream
- 1 teaspoon vanilla extract
- For the Icing:
- 1 cup (2 sticks) unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch tube pan or Bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In a small bowl, combine the buttermilk, sour cream, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 60-75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the icing. In a medium saucepan, melt the butter over medium heat.
- Stir in the brown sugar and evaporated milk. Bring to a boil, stirring constantly.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Remove from heat and stir in the vanilla extract.
- Pour the warm caramel icing over the cooled cake.
Notes
- Ensure all ingredients for the cake are at room temperature for best results.
- Do not overmix the cake batter to prevent a tough cake.
- The caramel icing will thicken as it cools.
- Prep Time: 25 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 100mg
Keywords: pound cake, buttermilk, sour cream, caramel icing, Southern, dessert, cake recipe