Description
A rich and moist pound cake made with sour cream and buttermilk, topped with a silky Southern-style caramel icing. Perfect for holidays, gatherings, or a comforting dessert with coffee.
Ingredients
1 cup unsalted butter, softened
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1/2 cup buttermilk
2 teaspoons vanilla extract
For the Caramel Icing:
1/2 cup unsalted butter
1 cup brown sugar, packed
1/3 cup heavy cream
Pinch of salt
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan.
- Cream together the butter and granulated sugar in a large mixing bowl until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- In another bowl, combine the sour cream and buttermilk.
- Alternately add the dry ingredients and sour cream mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in vanilla extract.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 70–75 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- To make the caramel icing, melt the butter in a saucepan over medium heat. Stir in brown sugar and heavy cream.
- Bring to a boil, stirring constantly for 2 minutes.
- Remove from heat and stir in salt, powdered sugar, and vanilla extract until smooth.
- Let the icing cool slightly until thick but pourable, then pour over the cooled cake, allowing it to drip down the sides.
Notes
Add chopped toasted pecans to the caramel icing or sprinkle on top for texture.
Incorporate lemon or orange zest into the batter for a citrus twist.
Drizzle with dark chocolate for a richer flavor.
Divide batter into mini bundt pans for individual servings.
Add 1 tablespoon bourbon to caramel icing for a boozy variation.
Store covered at room temperature for up to 3 days or refrigerate for up to 5 days.
To freeze, wrap un-iced cake well and store for up to 3 months.
Microwave slices for 15–20 seconds to reheat and soften.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 45g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 63g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
