Buttermilk Sour Cream Pound Cake with Southern Caramel Icing
A moist and rich cake combining buttermilk and sour cream, topped with sweet caramel icing, perfect for any occasion.
Ingredients
For the Cake
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened 2 sticks
- 2 3/4 cups granulated sugar
- 6 large eggs
- 1 cup sour cream
- 1 cup buttermilk
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract (optional)
For the Caramel Icing
- 1 cup unsalted butter
- 2 cups packed light brown sugar
- 1/2 cup whole milk
- 1 teaspoon vanilla extract (for icing)
- 3 to 4 cups powdered sugar, sifted
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a large bowl, mix together the flour, baking powder, baking soda, and salt.
- In another bowl, cream the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then add the sour cream, buttermilk, vanilla extract, and almond extract.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Baking
- Pour the batter into a greased and floured bundt pan.
- Smooth the top with a spatula.
- Bake in the preheated oven for about 1 hour and 15 minutes, or until a toothpick inserted into the center comes out clean.
- Once done, remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Caramel Icing Preparation
- In a saucepan, melt 1 cup of unsalted butter over medium heat.
- Add the brown sugar and stir until combined.
- Bring the mixture to a boil, then let it cook for about 2 minutes.
- Remove from heat and whisk in the whole milk and vanilla extract.
- Gradually add the sifted powdered sugar until the icing reaches your desired consistency.
Frosting
- Once the cake is completely cool, drizzle the caramel icing over the top, allowing it to cascade down the sides.
- Let the icing set before slicing and serving.
Notes
Store leftover cake in an airtight container at room temperature for up to three days. If you wish to store it longer, refrigerate it for about a week. Ensure all ingredients are at room temperature before mixing for optimal results. Greasing and flouring the bundt pan is essential to prevent sticking.